Roll of beef hoof

Roll of beef hoof

Introduction:

"Hometown's ox hoof roll, one word: fragrance!"

Production steps:

Step 1: the fermentation powder is boiled with warm water (the water temperature is not too hot, it should not be too high, otherwise the yeast will be scalded), standing for 3 minutes;

Step 2: pour yeast water into flour, stir, continue to add water to stir, make flour flocculent;

Step 3: start kneading the dough and make it three smooth;

Step 4: ferment until the dough is twice as large;

Step 5: continue to knead and exhaust, continue to ferment for 30 minutes, roll the dough with a rolling pin, evenly spread a layer of oil, sprinkle salt, scallion and spices (I use kutouer, which is unique to Gansu),

Step 6: roll up, cut, shape, put on the steaming plate and continue to ferment for 15-20 minutes;

Step 7: start to boil water in the steamer, put it into the steaming board after the water boils, steam over high heat for 15 minutes, steam falsely for 5 minutes, and remove the lid of the steamer;

Materials required:

Flour: right amount

Scallion: right amount

Oil, salt and spices: appropriate amount

Note: 1. Steamed buns and rolls must be put into the steaming board when the water is boiling, otherwise all previous achievements will be wasted; 2. The dough must be cut quickly to avoid deformation.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original