The practice of baking flower rolls, how to make baked flower rolls delicious, and the homely practi

Ingredients. Flour.

700g excipients. Oil. Amount.

Yeast powder. Amount.

Sugar. Amount.

Steps. 1.Prepare the dough and yeast powder, which is cut with warm water.

2.Slowly align the yeast water to the surface and evenly.

3.Knead well, cover with plastic wrap and allow for fermentation.

4.The fermented noodles are pressed down by hand, and the small pit is not **.

5.Sprinkle some dry noodles on the cutting board to prevent sticking, and divide the dough into 4 parts (if there is a large enough cutting board, you don't need it).

7.Roll it up and cut it to the desired size.

8.Fold it in half and pinch it casually.

9.Molded raw whim.

10.Grease the baking tray and put the raw milk into the second fermentation (I used it for 30 minutes) 11Oven 180 I leaned on for 40 minutes (depending on the size of the flower roll set time).

1. Ingredients required: 350 grams of plain flour, 2 eggs, 50 grams of milk powder, 30 grams of sugar, 2 grams of baking powder, 3 grams of baking powder, 30 grams of butter. Sift 350 grams of plain flour into the basin first, 350 grams can make two flower rolls the size of the palm of your hand, if you want to be bigger, add more flour.

Add all the ingredients above, add an appropriate amount of warm water and noodles, knead into a soft and smooth dough, cover the pot with a lid to make the dough, and the dough will rise after about 40 minutes.

2. Take out the fermented dough, knead it, roll it into a large rectangular dough sheet, brush it with a layer of turmeric oil puff pastry, and then sprinkle a layer of dry flour. Turmeric oil puff pastry is stirred with turmeric powder and an appropriate amount of sesame oil, which is turmeric oil puff pastry.

3. Roll up the dough sheet and cut it in the middle.

4. Place the cut surface on the cutting board and roll it upwards.

5. Shape while rolling, and try to roll it tighter when rolling.

6. Finally, press your head under the flower roll. The other one is also rolled up like this.

7. Two flower rolls are ready, and one is placed on a cage drawer to prevent adhesion, because this flower roll has baking powder, which will grow quickly after being heated.

8. After steaming on high heat for 15 minutes, open the lid of the pot, and the fragrant flower rolls are out of the pot. Then place on a baking tray at 150 degrees and bake for 20 minutes.

9. When the time is up, take out the baked flower rolls, the skin is particularly crispy on the outside, and the inside is soft.

The specific method of baking flower rolls is as follows:

1. Preparation materials: 700g of flour, oil, yeast powder, and sugar;

2. Prepare the noodles and yeast powder, cut the yeast powder with warm water, slowly mix the yeast powder water into the noodles, and mix evenly;

3. Knead the dough and cover it with plastic wrap and wait for fermentation;

4. Press the fermented noodles down by hand, and there will be small pits and not **;

5. Sprinkle some dry noodles on the board to prevent sticking, and divide the dough into 4 parts;

6. Push the dough away with a dry fight, sprinkle with oil, lift the sugar and wipe it evenly with your hands;

7. Roll up the dough and cut it into the required size, fold it in half, and pinch it in the middle of the dough with your hands.

8. Put the formed dough roll in macro and coarse, and put the raw milk on the baking tray for the second fermentation, which takes about 30 minutes;

9. Put the rolls in the oven and bake for about 40 minutes before serving.

Ingredient breakdown.

Ingredients: 300 grams of all-purpose flour.

DAO milk 160 g.

Yeast 3 g. Appropriate amount of excipient oil.

Edition salt to taste. Peppercorn powder to taste.

Weigh the shallots to taste.

Ham sausage to taste.

Shallot flavor. Skill craft.

Hours of time-consuming.

Normal difficulty. Steps to prepare the scallion flower rolls.

1 Flour pour into a large basin and add milk and yeast.

2. Use chopsticks to mix the flour and milk well.

3Knead into a smooth dough.

4. Cover with plastic wrap and ferment.

5. Finely chop the shallots and ham sausage.

6Rise the dough until it doubles in size.

7. Knead the fermented dough repeatedly, roll it out into a dough sheet, brush the dough with a layer of oil, sprinkle with salt and peppercorns, and then sprinkle with chopped green onion and ham sausage.

8. Roll it up, cut it into evenly sized pieces, overlap the two pieces, and press them in the middle with chopsticks.

9. Squeeze it to the middle again, and the flower roll embryo is ready.

10Fill the pot with water, put the raw embryo in the pot and let it ferment for another 15 minutes.

Tips: 300 grams of all-purpose flour, 160 grams of milk, 3 grams of yeast.

Ingredients: oil, salt, peppercorn powder, shallots, ham sausage.

After the second fermentation of the flower roll embryo in the pot for 15 minutes, **, after the water is boiled, turn to medium heat, steam for 15 minutes, and simmer for another 5 minutes.

Tips: 1. The amount of milk is not fixed, do not pour all the milk into it first, add an appropriate amount of milk during the kneading process, of course, it is okay to knead with water.

2. You can also use self-rising powder, so you don't need to add yeast.

Ingredients: 200g pumpkin, 200g wheat flour, auxiliary oil, appropriate amount of salt, appropriate amount of green onions, steps, pumpkin flower rolls, version of the method, step 11The pumpkin is steamed in a steamer. Take the cooked pumpkin, dig out the pumpkin pulp on it, take the pumpkin flesh, add baking powder and mix until the baking powder melts.

Step 22 of the Pumpkin Flower Roll PreparationAdd the flour and form into a smooth dough.

Pumpkin Flower Roll Preparation Step 33After the dough is fermented, is there a lot of noodles missing, because before the time it starts, a piece of noodles is already used.

Step 44 of the preparation of the pumpkin flower rollMix cooking oil, green onions, and salt into a bowl of pumpkin flower rolls in scallion oil sauce step 55After fermentation, roll out the dough into a large dough and spread the pumpkin flower roll with scallion oil sauce Step 66Roll up the dough.

Pumpkin Flower Roll Preparation Step 77Step 88 of the practice of cutting pumpkin flower rolls into similarly sized piecesUse chopsticks to press a pumpkin roll in the middle step 99Pinch both sides with your hands, and twist them in the opposite direction to form a flower roll green blank.

Pumpkin Flower Roll Preparation Step 1010Place it on a drawer.

Pumpkin Flower Roll Preparation Step 1111Add an appropriate amount of water to the bottom of the steamer and wait for the water to boil, then put the flower roll on it.

Pumpkin Flower Roll Preparation Step 1212Adjust the time for fifteen minutes.

Pumpkin Flower Roll Preparation Step 1313It is steamed and fragrant, and it is delicious.

The practice of Hanamaki.

1.Flour add water, yeast and form into a ball, then cover with plastic wrap and ferment to about 2 times the size of 2Remove and knead to drain the air, then relax for 10 minutes.

3.Roll out into a large dough.

4.Sprinkle some oil on top and rub well.

5.Then sprinkle with some salt and rub well.

6.Thin the bottom, dip the bottom in some water, and then roll it up from the bottom to the top7Cut into even equal portions.

8.Take two stacks on top of each other and press hard in the middle with chopsticks 9Do it all right.

10.Brush the steaming drawer with a thin layer of oil, put the green billet on it, and let it grow for about 45 minutes (in winter), after it is good, put cold water into the pot, and steam it over medium heat for about 18 minutes.

Steps: Mix 1,200g of flour and yeast powder, white sugar, add water little by little, stir by hand to form a flocculent, then mix into a smooth and delicate dough, cover with plastic wrap and ferment until twice the size. If it is a general yeast powder, you can add the yeast powder to the water and stir evenly, let it stand for a few minutes, and the yeast can be better activated after it is fully dissolved.

The volume of the fermented dough increases significantly, and when you tear it open by hand, you can see that there are obvious holes in the inside of the dough.

2. Sprinkle an appropriate amount of dry flour on the cutting board, then pour the fermented dough and knead the dough again with your hands.

3. Until the dough is fully integrated with the dry flour and the dough becomes delicate and smooth again.

4. At this time, you can prepare a handful of shallots, wash them, wipe off the water with a kitchen paper towel, and chop them for later use.

5. Roll out the dough into rectangular slices, then smear with a layer of vegetable oil, sprinkle with a layer of peppercorn powder, an appropriate amount of salt, and then sprinkle with chopped green onions.

6. Roll up the dough from top to bottom, wrap it tightly as much as possible when rolling, and don't leave too big a gap in the middle.

7. Use a knife to cut the dough into small dough of uniform size, the knife should be as sharp as possible, and the two ends of the dough cut out with a blunt knife will be pressed down, and the layers cannot be seen clearly.

8. With the help of the back of the knife, press a knife into the middle of the dough agent, press out an obvious crease, someone uses chopsticks, I think the traces pressed out by the chopsticks are too coarse, our flower roll is too small, and it is more appropriate to press the back of the knife.

9. Fold the section to the top with your hands, then stretch the dough with both hands, and close the two ends at the bottom.

10. Put the rolled flower rolls into the steamer basket and ferment again for about half an hour, which is faster in summer, about ten minutes.

11. Pot with cold water, steam for 8 minutes after the water boils, and the steaming time depends on the size of the steamed buns.

Material. 2 bowls of flour, 1 3 tablespoons yeast, half a bowl of chopped green onions, half a teaspoon of sugar, a bowl of boiling water, salt.

Method. 1.Take half a teaspoon of sugar and put it in a bowl, pour in a bowl of boiling water, dissolve the sugar, wait for the water to cool to about 35 degrees, and put the yeast into the water to dissolve.

2.Take a large basin, pour in the flour, pour the yeast fan water over the flour, and then stir well with chopsticks.

3.Knead the flour until it is smooth and non-sticky, then round it and put it in a basin and cover with a lid or plastic wrap. Let stand for 1 hour until fermentation is complete.

4.Sprinkle a little dry flour on top of the dough and knead it again into a non-sticky dough and divide it into eight portions. Take one of them and roll it into strips, then roll out a long, narrow thin dough sheet, smear a layer of oil on the dough sheet, sprinkle it evenly with fine salt, and finally sprinkle with chopped green onions.

Then fold it up, pinch the two ends of the folded dough with the left and right hands respectively, gently stretch the dough outward, and finally fold the two ends pinched by the left and right hands inward, and then pinch the two ends together.

5.Put wet gauze or corn leaves on the steaming grid, put the finished flower rolls on top, pay attention to leave a little gap, wake up for 10-15 minutes, and then put it in the pot to steam carefully.

6.After boiling the water over high heat, put the awakened flower rolls into the pot and steam for 13-15 minutes, do not open the lid immediately after steaming, and simmer for 5 minutes before opening the lid. In this way, there will be no retraction of the wide family flower roll.

There are many ways to make flower rolls, you can make them into pepper salt, sesame sauce, scallion oil, home-style taste and other flavors, rich in nutrition, delicious taste, simple to make, make thin slices of noodles and mix the condiments and roll them into a hemispherical shape, steaming can be, according to different places, there are many types of practices.

Let me take homemade flower rolls as an example.

Ingredients: all-purpose flour, oil, salt, yeast, green onion.

Step 1: Add yeast to the flour, appropriate amount of warm water, stir well and form a dough to ferment.

Step 2: Ferment the dough until it doubles in size, roll out the dough into a large rectangular piece, pour in oil and spread evenly.

Step 3: Sprinkle salt evenly and sprinkle chopped green onions (depending on personal taste, you can also sprinkle with other condiments).

Step 4: Roll up from top to bottom and cut into equal pieces.

Step 5: Use chopsticks to press out the mark in the middle, put it in the steamer and continue to ferment for 15 minutes.

Step 6: Steam on high heat for 15 minutes, turn off the heat, and simmer for 3 minutes before you can remove from the pot.

The home-style hanamaki is ready.

Let's share the salt and pepper rolls.

Ingredients: all-purpose flour, warm water, yeast, sugar, vegetable oil, peppercorn powder, salt.

Step 1: Stir the yeast and water well, then mix with flour, sugar, oil and knead into a smooth dough plastic wrap and relax at room temperature for 10 minutes.

Step 2: Roll out the dough into rectangular slices, brush a layer of oil on the dough sheets, sprinkle with a little salt, roll the peppercorn powder into long strips and slightly flatten, cut into evenly sized pieces, take the two pieces and press them down with chopsticks from the middle, then turn the two ends down and pinch tightly.

Step 3: Put the finished flower rolls on the steaming grid, add water to the steamer and boil until warm and turn off the heat.

Step 4: Put in the flower roll and cover it to ferment for 20 minutes, then boil and steam for 10 minutes, turn off the heat and simmer for 5 minutes.

The salt-and-pepper flavor flower roll is ready.