Shredded chicken roll
raw material
Material: 600g of wheat flour.
Accessories: 50g chicken and 50g Jinhua ham.
Seasoning: 20g scallion, 5g salt, 30g vegetable oil, 5g sugar, 250g ordinary water, 5g baking powder and 5g yeast.
way
1. Mix flour, dry yeast powder, baking powder and white sugar evenly in a container, add 250 ml of water, stir them into blocks, knead them by hand, and put them on a chopping board for repeated kneading until the dough is smooth.
2. Wash and steam the chicken, cut it into fine particles with ham, and mix well with chopped green onion and salt;
3. Roll the fermented dough into strips, brush it with oil, sprinkle with the mixed stuffing, cut into pieces with a knife, stack the pieces, cut into filaments, take filaments according to the required size, roll the right end first, then roll the left end into green embryos of shredded chicken rolls, put them in a container for 20 minutes, and steam them in a normal way.
Tips:
Steaming: It should be noted that the water in the steamer is preferably 60% to 80% full. At the same time, the water must be boiled before it can be covered with a cage cover, and then steamed with strong fire. Remember not to open the lid in the middle, in order to steam full and thick steamed buns and buns. Steaming can be divided into steamer steaming and steamer steaming.
1. steamer steaming:
(1) put gauze on the steamer; (2) putting the green embryo after proofing on a steamer; (3) The fire is steaming fiercely (generally 12).
2. Steaming in a steamer:
(1) Put the proofed green embryo on a boiling steamer; (2) Steam over high fire (usually 12 minutes).
Applicable personnel
Men and women who are getting pregnant.
Health tips