Delicious natural fermentation technique: onion flavored ham roll

Delicious natural fermentation technique: onion flavored ham roll

Introduction:

"In my memory, the pasta made by my mother is very delicious. It's naturally fermented, with fragrant leaves on it. As soon as I get out of the pot, it smells of wheat and vanilla. Not to mention how delicious it is, it always makes me nostalgic. But because of the trouble, most of the time it is made with Angel yeast. This time, there is a little dough left in the dumplings. If you want to make breakfast cake, you forget it and ferment it. It's a pity to throw it away and cultivate it into yeast head. Then you can make noodles to see if you can make delicious natural fermentation. It's hard to think about it, but I feel it's OK to knead the noodles a little bit. Look at a small piece of ham sausage, and I made this [onion flavor ham roll] at random. Not to mention onion flavor, ham and naturally fermented noodles, the smell of wheat is very strong, and it's delicious! Natural fermentation technique: cultivate yeast head: for the first time, we can use warm water and soft dough to cultivate and ferment at room temperature or heat, and then it will be OK when it foams. In the future, we can leave a piece of flour fertilizer in the refrigerator every time as the next yeast head. "

Production steps:

Step 1: put the yeast head into the water, add warm water and flour, knead until smooth, about 16-48 hours at room temperature. It's just the right time to make the noodles at noon the next day.

Step 2: the inspection surface has been inflated about 2 times, and the blister is enough.

Step 3: then put the noodles into a small bowl, add a little hot water to dilute, and then pour in more than half.

Step 4: repeatedly knead the flour, you can add a little flour to knead, if you don't feel enough, dip some in your hand, and knead repeatedly until it is smooth and elastic, smell it is not sour or alkaline, and clap it with a loud noise. Wake up for about two minutes.

Step 5: cut ham and onion into small pieces at this time.

Step 6: mix the ham and scallions and put them on a plate.

Step 7: take half of the dough and roll it into thin slices.

Step 8: then brush oil, sprinkle salt, sprinkle chopped ham with scallion.

Step 9: then roll along one side.

Step 10: cut evenly into 8 or 16 pieces with a knife.

Step 11: take two pieces together, stretch them slightly, fold them in half, stretch them slightly, nest them with two thumbs, and press them back on the bottom.

Step 12: you can roll it into a bell shape at will, brush a little oil on the pan drawer to prevent it from getting stained, and put in the flower roll.

Step 13: wake up a few minutes later, cool water on the pot or wake up a good end, hot water on the pot steaming, boiling water steaming 15 minutes after the cease-fire, just wait a little while out of the pot.

Step 14: the naturally fermented rolls smell delicious as soon as they are out of the pot. They taste better when they are hot.

Materials required:

Flour: 650g

Fermented noodles: 100g

Ham: 120g

Onion: a paragraph

Alkali noodles: about 5-6 G

Note: how to check whether the alkali is appropriate: 1, smell: sour is less alkali, can add a small amount of alkaline water. If there's a smell of alkali, it's a big alkali. It's waking up. 2. Tap and listen to the sound: the tap sound sounds crisp, and it's appropriate if it's very loud. 3. Check the air hole: knead the surface and cut to see if the air hole is even. 4. Taste: the alkali is appropriate, it will be slightly sweet. 5. Check elasticity: after kneading, there will be some swelling. It has elasticity and smooth surface when pressed by hand. If it's very soft and sticky, it's less alkali. If it's very hard, it's more alkali. 6. Experiment: take a small piece, put it in the pot, cauterize it and check it.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh