250 grams of medium gluten flour; 60g of brown sugar (for dough); Hot milk135 ml; ; 3.5 grams of yeast; A little water (for brushing dough); Brown sugar (used for spreading on dough) 10 ~ 15g

Stir 60 grams of hot milk and brown sugar to melt the sugar. When the temperature of brown sugar milk is similar to the hand temperature, add yeast and stir well, then pour the liquid into flour and stir. Knead the dough by hand for about 8 minutes (the surface should be smooth).

Roll the dough into a rectangle, brush it with a thin layer of water, and evenly sprinkle about 10g of brown sugar. (Brown sugar is optional)

Start rolling the dough (starting from the narrow end)

Edge curl

Bottom, thin, flat and pinched by hand.

Then rub it into the right length (mouth down)

Cut evenly with a knife and pad with oil paper.

Put it in a steamer, cover the lid, and sober up (about 40 minutes at room temperature, which can be extended in winter or put warm water in the pot) (about 1 hour in winter)

After proofing (dough is easy to bounce when pressed), turn on high fire, steam for about 15 minutes after SAIC, turn off the fire and stew for 3 minutes to take out.

Beautiful flowers, flowers, flowers, rolls

500g of gluten (i.e. ordinary wheat flour or steamed stuffed bun flour and jiaozi flour); 250-260 grams of water (don't leave 5 grams of water at a time, add it according to the hardness of dough when kneading); 5 grams of yeast (4 grams in summer); 20 grams of sugar (to promote fermentation); The following are the materials involved; Appropriate amount of vegetable oil; Some shallots (take the green part); Shanghai diced sausage (whatever you like); Some salt; Salt and pepper powder (if not, don't put it); Some ways to cook white sesame seeds (if you don't have them).

Dissolve 5g of sugar and yeast in water (warm water of about 37 degrees in winter, cold water in summer and normal temperature water in autumn and winter), put the mixture of flour and the remaining15g of sugar directly into a large basin and knead it with yeast water to form dough without flour crumbs inside and outside. Don't knead the dough for the time being, just put it in the refrigerator half an hour after waking up (the temperature is higher than 15 degrees).

Time's up. Take out the dough and start kneading. No matter what method you use, hand rubbing or machine rubbing, please be sure to rub it to be delicate, smooth and zero pores. It is not difficult to knead the dough by hand!

Please add water according to the water absorption of your flour. After kneading, the dough feels as soft as an earlobe and a little sticky.

Cover the dough with plastic wrap and relax for 10 minute. Put some oil or powder on the kneading pad to prevent sticking. Because my kneading pad is relatively small, I divide the dough into two parts and roll it into rectangular pieces with a thickness of about 3 mm.

Spread a thin layer of oil evenly on the dough, sprinkle with a layer of fine salt (more salt if you want to taste obviously salty), salt and pepper powder, or all kinds of seasoning powder you like, sprinkle with white sesame seeds, and then spread chopped green onion and diced sausage on two-thirds of the dough to make the materials stick to the dough.

Of course, you can put all the ingredients you like, as long as you cut them into small enough cubes.

Fold the dough by one third, gently press it to expel air.

Cover the top dough, gently press it, and let out the air. Apply a thin layer of oil.

Cut the dough into strips 1.5cm wide and about 2cm wide.

It's just a narrow and a wide alternate incision.

Actually, it's not that precise. Just don't cut it too narrow. It's easy to fall down when rolling down.

Pay special attention not to cut the mat when cutting. If you can't control your strength, cut it on the chopping block.

Fold two pieces of dough and put the narrow one on the wide one.

Press down in the middle of the dough with a chopstick. Never break the dough. Then pinch both ends and gently stretch the dough sheet to double the length.

Put chopsticks behind the dough, pinch them at both ends, turn them around, continue to pinch them with one hand, and press them vertically with the other hand to help the dough stick with a little force, but don't break them.

Lamian Noodles for a long time, chopsticks will turn more than once. In short, after the chopsticks rotate the lower dough piece, the dough piece will remain straight, and then the left hand assists to ensure that the chopsticks are vertically pressed in the middle of the dough piece.

Come on, watch it again, turn and press.

Chopsticks are slightly reshaped after being pulled out to ensure that the flower roll can stand firm, so when chopsticks are pressed down, they must be pinched at the lower joint with one hand and pressed vertically downward.