Who knows how to make a milky big flower roll? Thank you

Mix the noodles with milk, and when the noodles are ready, you can make them.

The method is the same as how to make steamed buns, cut the noodles into small strips, and wrap the small strips into a flower roll shape (put a little oil when wrapping to avoid sticking together).

Steam in the pot, after the pot is steamed, steam for about 5 minutes before turning off the heat.

You can try.

1. 3 cups all-purpose flour.

Mix well with a teaspoon of baking powder.

2. A cup of warm water, 1 cup of fresh milk, 1 tablespoon of sugar, and an appropriate amount of cream.

3. Peanut oil.

Put 1 ingredient in the basin, add 2 ingredient, and knead into a soft dough. When kneading the dough, you can apply some peanut oil to your hands. Keep warm in a warm place until the dough has doubled in size.

Divide the dough into two pieces, each part into a rectangular centimeter thick crust (add as little flour as possible), coat with a thin layer of peanut oil, and sprinkle evenly with 3 4 teaspoons of sugar. Roll the thin dough into a tube (so that the roll has layers) and cut every 5 cm. Stretch the cut strips a little longer and twist them into a flower roll by pinching the two ends.

Place the finished rolls on a tray covered with paper towels and let them rest in the oven for 40 minutes. Put the waking up blanks into a steamer covered with a damp cloth and fill the pot with cold water. Put on the stove on high heat, wait until the water is boiled and the steam rises, then steam on high heat for 14 minutes, turn to medium heat (put on the electric stove.

5) Steam for 2 minutes, simmer for another 1 minute. Remove from heat and wait 2 minutes before removing the lid.

1. Ingredients: 250 grams of Hetao snow powder, 50 grams of whipping cream, half an egg white, 35 grams of sugar, 60 grams of milk, 3 grams of yeast, 2 grams of aluminum-free baking powder.

2. Prepare all the materials and weigh the dosage.

3. Put all the materials in a basin.

4. Mix into a dough.

5. After standing for ten minutes, knead the dough repeatedly to form a smooth dough (if there is a bread machine or food processor, it can be used to mix the dough, and the dough is better and more labor-saving).

6. Let stand for 10 minutes, roll out into a rectangle and cut into strips.

7. Brush with corn oil.

8. Cover with plastic wrap and let stand for 10 minutes, stretch both sides with both hands, gently and slowly stretch the edges, and grow long noodles.

9. If the two sides are not neat, you can use a knife to cut off the edges, and gently cut a knife in the middle, only a mark, not through.

10. Wrap one end around the big female finger.

11. Wound from back to front, when the flower is rolled, the surface is stretched out while wrapping the edges.

12. Circle by circle, pay attention: be sure to leave a certain space, do not wrap tightly.

13. After everything is done, put it in the oven, set the fermentation file, put it in the middle layer, and let it rise for 20 minutes.

14. Boil water in a steamer, put the rising rolls into the pot, heat vigorously, turn off the heat for 13 minutes after boiling, turn off the heat and wait for 2 minutes before uncovering.

Have you ever eaten a milky flower roll? This is a common pastry in breakfast. Let me take you to learn about the method of milky flower rolls!

Ingredients: 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 200 grams of milk, 50 grams of sugar, 100 grams of water.

Method:

1. Put the baking powder into the flour and stir well, put the yeast, sugar, milk and water together and stir well, and let the synthetic dough rise for 10 minutes.

2. Rub the strips, smear the oil, and coil them into a picture scroll blank.

The role of salt: classification: coarse salt, washing salt, reconstituted salt.

What it does:

1. It can change the physical properties of gluten and increase gluten, such as ramen.

2. The osmotic pressure of salt can make the tissue structure of the main billet delicate and white.

3. Salt can promote or inhibit the reproduction of yeast and regulate the fermentation of the main billet.

Dough blank water conditioning dough blank:

1. Cold water is 30 degrees, white, hard and strong.

2. Warm water 60-55 degrees, three-life noodles, half-raw noodles.

3. Hot water 100 degrees, dark and soft waxy, no gluten. Improver: play the role of large steamed bread holes.

Yeast: 1. 0-0 degrees Celsius stationary. 2. Active at 30-60 degrees Celsius. 3. Death at 60 degrees Celsius or above.

Baking powder: It is a leavening agent, and it starts to be active above 60 degrees.

Spicy chive rolls.

Dough: 500 grams of ordinary medium flour, 260 ml of water, grams of yeast.

Filling: chopped green onion, salt, oil and spicy seeds.

Preparation of spicy chives and shallots.

There is no need to repeat the process of raising the dough, after beating it into a smooth dough, wait for it to rise, and you can prepare the filling first in the process. The oily spicy seeds are always prepared, and they have been prepared before. In fact, there is nothing to prepare, just chop the green onion, take the salt shaker, and prepare a little dry powder to make hand powder.

1: Divide the dough into two parts, one dough is rolled into a rectangular dough sheet of about 15cm*35cm, I come according to the size of my own board. Two doughs can be cooked for about 100 grams, and 9 to 10 flower rolls.

3: Fold upwards from the narrow end.

4: Fold and cut into strips about 4cm wide.

Overlap the two strips and make three cuts on the dough with the tip of a sharp knife, taking care not to cut them off.

Hold the two ends of the dough with the left and right hands, pull it, then twist it in the opposite direction a few times, and finally pinch the two ends tightly and stuff them into the middle hole, or pull the joint at the bottom without plugging.

Put it in a steamer to rise, and then steam for 10 to 12 minutes on medium-high heat.

Because the dough sheet is thicker, it is more salty than making scallion pancakes. I think it's salty enough to make a good flower roll.

Finally, don't simmer for a long time before uncovering, the heat will make the green onion yellow. If you don't eat it immediately after steaming, take it out and let it cool, and when it is hot the next day, drop a few drops of water, cover it with a microwave, and then heat it for thirty or forty seconds, and eat it, and the green onion is still green.

You can also replace the chili oil with a hot sauce, but you should pay attention to the amount of salt. Next time I'm going to add chili oil to hot sauce because someone said it wasn't spicy.

Friends who don't like spicy food can roll minced meat, roll sausage crumble, roll meat floss, or make sweet, roll bean paste date paste, sesame candy, etc., what do you like to roll...

Ingredients: 500g flour, 250g warm water

Yeast 5g edible oil to taste.

Fine salt to taste. The steps of how to make Hanamaki steamed buns (the most detailed steps in history).

1.Pour the yeast into warm water and let it sit for a while

3.Knead into a smooth dough, cover and let rise in a warm place

4.When it is twice as large, you can use your fingers to dip some dry flour and poke a hole

5.The leavened dough is removed and kneaded to its original size by sprinkling the sheet with dry powder, a step called exhaust

6.Take out half of the dough, roll it out into a rectangular shape, coat it with a thin layer of cooking oil, and sprinkle it with a little salt (if you want to make green onion rolls, sprinkle another layer of green onions on top, if you want to make red bean paste rolls, you don't need oil and salt, just coat the bean paste).

7.Fold the upper and lower sides to the middle, like a quilt, and then fold it, in fact, it doesn't matter if you roll it, depending on personal habits, the dough is very soft, and you can shape it slightly

8.Split in two

9.Cut to about the same size

10.Stacking two pieces on top of each other will make it more layered

11.Make an incision towards yourself and press down in the middle with chopsticks

12.Stretch the ends a little longer, rest assured, they will not be pulled off

13.Hold the left side with your left hand and hold it still, and twist it with your right hand two or three times at will

15.Do the rest in turn

16.Pot with cold water, wet the steaming cloth, empty distance between steamed buns, cover the pot and let rise again for 10 minutes Boil the heat to medium-low heat for 10 minutes, turn off the heat and simmer for 1 minute before opening the lid (if there are green onions, you can also not be stuffy, or the green onions will be very yellow).

17.Out of the pot, the white fat man looks so cute

18.The one in the middle has some dried vegetables, and it's very fragrant

19.This is the last time I made green onions, and the green onions can be put less, and they are also very fragrant

It's not good to ferment.

Question: Is the second fermentation not good?

The same steamed pork buns are good.

Hanamaki needs to be put more.

Then fill it in a basin and wrap it in plastic wrap.

Place in a warm place to leaven.

Tutorial for making Hanamaki:

Start by kneading the dough. Flour, salt, yeast, sugar are all mixed in a mixing basin and water is added. Turn on the 1st gear and knead for 7 minutes.

This is what the dough looks like after kneading. The water absorption of flour is different, so adjust the amount of water according to the actual situation. The dough for making the flower rolls should not be too soft.

If it is kneaded by hand, then after kneading the dough, continue to knead vigorously for more than 10 minutes until the dough becomes smooth and elastic. Knead the dough, put it in a basin, cover with plastic wrap and let it rise at room temperature until it doubles its size. Flatten the dough, roll out the air, cover with plastic wrap and relax for 15 minutes, then roll out into a large rectangular locust bush (sprinkle a little dry flour with lead cherry blossoms to prevent sticking).

Apply an even layer of vegetable oil to the surface of the dough sheet. Then sprinkle some chopped green onions (chopped green onions can be left out, and the white flower rolls are made). Fold from side to side.

After folding, you get such a long strip of dough. Cut the dough into 12 portions. Take two small pieces of dough and stack them as shown in the picture.

Take a chopstick and press it down from the position in the picture above. Press all the way down and lift the chopsticks. The dough obtained at this time can be fermented and steamed directly, which is a common shape for flower rolls.

If you want to take it a step further, you can continue with the steps below. Pinch the dough pressed with chopsticks and lift it up at both ends and stretch it slightly in your hand. Then twist 1 turn like a towel.

Finally, fold the two ends towards the bottom, close them at the bottom and pinch them tightly, and the shape of the flower roll is complete. Once the rolls are ready, place them on a greased steamer drawer (leave enough distance between them). Cover the surface with a damp cloth and let it ferment in a warm place for 30 minutes.

Ferment until the flower roll becomes twice the size of the finch, and then it can be steamed. After the water boils, steam on high heat for 18 minutes. After steaming, turn off the heat and wait for 2 minutes before removing the lid to prevent the rolls from collapsing.

1. Ingredients: four tablespoons of flour, an appropriate amount of water, a bag of yeast, an appropriate amount of edible alkali, two tablespoons of thirteen spices, two tablespoons of salt, and an appropriate amount of oil.

2. Mix two bowls of cold water and one bowl of boiling water into warm water, put the yeast into the water and stir well.

3. Use a large spoon to hold four spoons of flour, put it in the prepared basin, pour yeast water to mix the dough, knead until the surface is smooth and non-sticky, cover the lid, let the dough rise for 4-5 hours, and wait until the dough is twice as large as the original.

4. Prepare the flour, cutting board, and flour to spread the base. Add a small poke of edible base.

5. Put the awakened dough on the cutting board for kneading, exhaust the dough, and knead until the surface is smooth.

6. Take out a small piece of dough, knead it into a circle, and roll it into 2 cm thick slices with a rolling pin.

7. On the surface of the rolled dough sheet, Wang Heng uses a brush to spread the oil evenly.

8. Pour thirteen spices into a bowl and add an appropriate amount of salt to prepare the ingredients for later use.

9. Evenly sprinkle the mixed thirteen spices on the dough sheet.

10. Roll up the dough sheet from top to bottom and cut it into equal segments of about 6 cm.

11. Pick up the flower inch section with both hands, hold one side of the thumb of each hand, twist it a few times in the opposite direction, and turn the two ends of the twist mouth down to make a flower roll.

12. Put cold water in the pot, warm it over low heat, wet the gauze and spread it on the top of the drawer, put the flower rolls into the steamer and let it rise for 5 minutes.

13. Wake up the flower roll to boil over a large fire, turn off the fire after 20 minutes, open the cover of the nuclear tomb, and the fragrant flower roll can be out of the pot.

Ingredients: 500g flour, 80g evaporated milk

Seasoning: appropriate amount of salt, appropriate amount of blended oil, appropriate amount of yeast (dry), appropriate amount of sesame seeds, appropriate amount of white sesame seeds, appropriate amount of shallots.

Preparation steps: 1. Add flour and condensed milk.

2. Add yeast water melted with warm water and form a dough. Proofing to twice the size.

3. Remove the dough and vent it.

4. Roll into thin slices.

5. Grease and sprinkle with chives and salt.

6. Sprinkle with black and white sesame seeds.

7. Roll into rolls and cut into sections.

8. Press it in the middle, and reverse it left and right to form a flower roll type.

9. The rolled flower rolls are fermented twice.

10. Put it in a steamer and steam it over high heat for 20 minutes.

11. After steaming, the lid can be separated after five years.

1.Milk, bread flour, yeast are placed in the bucket in turn.

2.Start a kneading dough and knead the dough until smooth.

3.Ferment to twice the size of the hole with your finger and poke the hole not **.

4.Break into thin slices, sprinkle with some oil, and let stand for two minutes.

5.Roll it up.

6.Cut into triangular shapes.

7.Take the chopsticks and press them on the triangular tip.

8.All of them are pressed and placed in the cage drawer.

9.Steam on high heat for fifteen minutes and you're done.

Milky flower rolls.

Ingredients preparation: 160 grams of milk, 300 grams of flour, 3 grams of yeast, a little sugar, a little oil, and an appropriate amount of milky large flower rolls.

1. Add flour and milk and yeast and a little sugar to knead into a dough. Harder. Ferment to twice the size.

2. Take out the fermented dough and knead it on the panel for a while to make it smoother and more delicate.

3. Then roll it out into large slices. Pour a little salad oil.

4. Spread the oil. Roll it up.

5. Cut into quarters. Each portion is cut into two sections and rolled into a flower roll.

6. Put it in the steamer. Add warm water to the steamer, put the flower roll in and continue to rise for 30 minutes.

7. Bring the heat to a boil and turn to low heat for 20 minutes.

8. It is best to wait for three to five minutes before opening the lid to avoid retraction.

9. Adding a little sugar to the steamed buns or flower rolls will make the dough easier to make and the finished product is very sweet.

Brown sugar and milk are compatible: the nutritional value of milk is greatly reduced.