Why is the steamed flower roll sour?

Because the flower roll is fermented noodles, and the fermented noodles are sour, it should be adjusted with alkali, because you don't use alkali or use less alkali, so the steamed flower roll will be sour.

There are two possibilities, either too much yeast or too long of fermentation.

1. The quantity and quality of the ferment are not grasped well, if the ferment is stored for too long, it will lead to a decrease in the activity of the strain, which will affect the effect of the dough, at this time it is necessary to increase the amount of ferment appropriately, but if the amount of ferment is too large, it will lead to a sour taste of the flower roll.

2. The number of alkali is not well controlled, and there is no fixed standard for the number of alkali, and it changes with the season, water temperature, and the degree of fermentation, and there is no accurate instrument in life to measure the alkalinity of alkaline water, so it will lead to the concentration of alkaline water is too large or too small, and if the steamed flower roll has a sour taste, it means that the alkaline water is less.

3. The fermentation time is not well grasped, and the fermentation time of the dough also plays a very important role in the control of the quality of the flower rolls, but the fermentation time is also an unfixed factor, which will also change with various factors, such as the temperature of the environment, the proportion of alkali, etc. If the fermentation time is too long, the volume of the flower roll will be too large, it will look soft and easy to drop the slag, and there will be a clear old fermented and sour taste.

In many places, pasta is very popular, and Hanamaki is also a very delicious food. How do you make a puffy and delicious flower roll at home? So today, I will tell you, first of all, you should prepare a pot and put an appropriate amount of flour in the pot, and the amount of this flour is determined according to the number of flower rolls you make.

Next, prepare some warm waterYeast powderPut the yeast powder in warm water and stir well, and then everyone can start to mix the noodles.

If you want to make a salty flower roll, you can stir the salt directly in the yeast water, so that the taste of the salt will be more uniform, and it will not be salty in one place and not salty in another. Then after all these preparations are done, you can start to let the dough rise, it is best to knead the dough once in ten minutes, and about three times to knead the dough to be ready. Next, prepare some shallots.

Wash the shallots, chop them into chopped shallots and place them in a bowl. Then the next step is to cut the dough into your desired size.

The process of rolling rollsOnce we have divided the dough, we can use a rolling pin to change the dough into a rectangle and sprinkle some chopped green onions and oil on top. Start rolling from the bottom and roll all the way to the top, preferably in the process of rolling the volume, not too tight. Press it with chopsticks and roll it a little more, and such a very beautiful flower roll is ready.

After they have done all this work, everyone can start steaming the flower rolls, and we will steam the bread and eggs as usual.

It's all the same, and there don't need to be some steps.

Precautions for steaming the flower rollsIn this case, the steamed flower rolls are also very fluffy and beautiful. In fact, the flower rolls can be made very well at home, and some minced meat can also be added in the middle, which is also very delicious. If you like to eat sweet flower rolls, then add some sugar to the yeast water.

Stir-fry salt and mix an appropriate amount of peppercorn noodles and monosodium glutamate, and sprinkle on the dough. Then put the chopped shallots, the most important thing is to roll them well and twist them into rolls and then compact, so that the saltiness will be more even.

If you want the steamed flower rolls to have a uniform salty taste, you can choose to mix the noodles, and then put the salt in the water to melt evenly, and then mix them in the noodles, so that the saltiness of the steamed flower rolls is more uniform, and you can also apply the salt water to the surface of the noodles and rub them evenly, but the salt should be in moderation, grasp it yourself, and don't be too salty.

When mixing the dough, you should add some salt, and then keep kneading, knead it into a smooth dough, cover the dough with plastic film for about half an hour, and then make it into a small agent, so that the saltiness of the flower roll is relatively uniform.

When making the noodles, you can spread the noodles evenly and sprinkle salt on them, so that the saltiness of the flower rolls is relatively uniform and delicious, or you can put salt in the noodles when you mix them.

First of all, you should pay attention to the ratio of water and flour, and you should also add some salt in the process of kneading, then knead the dough into a dough, and then make it into the shape of a flower roll, and put it in a pot to steam for 25 minutes.

In addition to steaming steamed buns and dumplings, flour can also be steamed with flower rolls. Speaking of hanamaki, many people like to eat it. The reason is that Hanamaki is fluffier and softer than manju, and Hanamaki has a particularly beautiful shape, which makes people look particularly appetizing.

Another important reason is that Hanamaki can contain a lot of favorite ingredients and is delicious and delicious. <>

Mix the noodles with 300 grams of warm water, add a small amount in several portions, and stir constantly with chopsticks to knead the dough into a flocculent shape. Then place the kneaded dough at a slightly higher temperature, cover it with a lid and let it rise to twice its original size. When grilling, chop a little chopped green onion and diced carrots and set aside.

This side dish can be paired according to your taste. Cooked noodles will appear honeycomb-shaped. Then sprinkle flour on the cutting board and knead the dough again to expel the air inside.

When the dough is kneaded for a while, the flower roll will have even and delicate pores and a soft texture. Once the dough is kneaded, roll out the large dough into a rectangle. Arrange it with a rolling pin.

The thickness is about 4-5 mm. <>

Once the dough is rolled out, spread a layer of cooked oil. If cooked oil is not available, raw oil can be used. Sprinkle evenly with a fine layer of salt on the surface.

Then sprinkle with the prepared carrots and chopped green onions. Fold the noodles in half from one end, cut them into evenly sized slices, press them into the middle of the noodles with chopsticks, and stretch them by hand. After turning over, place the chopsticks in the middle and fold the noodles in half.

Hold one end, rotate the chopsticks in a circle, and press the flower roll to make. When all is done, cover with plastic wrap and let rise again for 10 minutes. When you wake up for the second time, you will feel light and light when you pick up the flower roll with your hand.

Hanamaki must be steamed in a pot with cold water, and steam for 15 minutes after the water boils. The flower rolls steamed in a pot with cold water are heated evenly. If you use hot water, the flower rolls can easily get on and turn into dead gnocchi.

Turn off the heat and cook for 5 minutes. <>

You can add some salt water evenly when mixing the noodles, be sure to brush the salt evenly, you can also add some sesame oil, you can also put in some sesame seeds, and you can also brush some sauce when steaming the flower rolls, so that the steamed flower rolls will taste more even.

First of all, you should pay attention to the ratio of water and flour, then stir the water and flour evenly, knead it into a dough, then roll it into a cake shape, make it into the shape of a flower roll, sprinkle some chives and pepper on the top of the flower roll, sprinkle some salt, smear some sesame oil, put it in the pot and steam it for 35 minutes to get out of the pot, do not open the lid in the process of steaming the flower roll, to avoid the steam in the pot running out.

First of all, the dough should be allowed to rise in advance, then knead the prepared dough into the state of dough, then evenly spread black sesame seeds, soy sauce and green onion on it, and then evenly spread a layer of salt and pepper, then roll into a roll, and then twist into a twist shape.

When I was a child, the elders of the family liked to make all kinds of pasta, each with a beautiful shape. Hanamaki is also one of these types of noodles, which is rolled up with a chopstick and is called Hanamaki because it looks like a flower on the outside. But why does the flower roll turn yellow when it is steamed?

1. Flour problem. The yellowing of the flower roll may be a problem of raw materials, from the flour processing theory, the higher the flour processing precision, the whiter the flour, and the lower the pigment content. Generally speaking, the coarser the grain size of the flour, the larger the bran star, and the more yellow the color.

2. Put too much alkali. When the pH value of the dough continues to increase with the amount of alkali added, and the dough gradually becomes alkaline, due to the fermentation effect of the fermentation in the dough due to the alkaline environment, the color of the bun begins to darken and turn yellow.

3. Steam for too long. If the flower rolls are steamed for too long, they will also turn yellow, because the starch in the flour and the air will react with oxygen, which will cause the steamed flower rolls to turn yellow, and the steamed flower rolls can be steamed for up to 12 minutes.

【Hydrangea roll】

Hydrangea rolls, after this kind of flower rolls are steamed, you can eat them one by one, increasing the fun of eating! Flour is really a spiritual thing, the hydrangea roll makes people look warm in their hearts, and if you use your heart to shape the shape you want, it will create miracles for you.

Ingredients list 220 grams of pumpkin, 10 grams of sugar, 3 grams of yeast, 400 grams of flour, 10 grams of lard.

Steps:

1. 220 grams of pumpkin, sliced and steamed in a pot, add 10 grams of sugar while hot and mash it into a puree, add 3 grams of yeast after cooling, be sure to wait until the temperature of the pumpkin drops down before adding yeast, otherwise your yeast will be scalded to death.

2. Add 400 grams of flour in batches, stir until there is no dry flour, add 10 grams of lard, knead the dough with your hands, this dough is more sticky, be patient, knead slowly, you can add a little dry flour in an appropriate amount and knead it together, knead it into a smooth, soft dough and then rise for half an hour, and we will knead the dough again after half an hour.

3. The dough has begun to rise, first exhaust it, roll it into long strips and divide it into four small agents, and then roll the small agents into long strips, like this.

4. Continue to divide the small agent, the size here actually doesn't matter, if you want to make a big hydrangea, you can divide it a little bigger, if you want to make a mini, you can divide it into a small one, continue to rub the long strips, and all the noodles will be kneaded.

5. Four for a group, one pressed one, placed into a tic-tac-toe, now make a grid, clockwise circle, counterclockwise and then circle, the extra two pinched together, in turn to sort it out, all kneaded together, our hydrangea is done.

6. Put it in the steamer to rise to double the volume, about 40 minutes, if the temperature is too low, boil warm water about 40 degrees Celsius, the proofing will be faster, let's take a look, the volume of this hydrangea has obviously become much larger.

7. Steam on high heat, turn to medium heat for 15 minutes after steaming, turn off the heat and simmer for 3 minutes, the long-awaited hydrangea roll will be out of the pot, the pattern is still clearly visible, the shape of the hydrangea is still very attractive, not only good-looking, the taste is also particularly delicate and soft, and it rebounds quickly under pressure.

Ingredients]: 1) 3 cups of all-purpose flour, teaspoon baking powder, 2 green onions, finely chopped, mix well.

2) 1 tbsp sugar, 2 tsp baking powder, 1 tbsp flour in warm water, stir well. Let stand for 10 minutes.

3) Corn oil, salt to taste.

Method]: Dough: Put 1 ingredient in the basin, add 2 ingredients, and knead it into a soft dough.

When kneading the dough, dip the dough into your hands, and apply some corn 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 is a rectangle of centimeters thick (add as little flour as possible), coat with a thin layer of corn oil, and sprinkle evenly with 3 4 teaspoons of salt.

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.

Turn on high heat on the stove, wait until the water is boiling and the steam rises, then steam on high heat for 14 minutes, turn to medium heat (put 5 on the electric stove) and steam for 2 minutes, and steam on low heat for another 1 minute. Remove from heat and wait 2 minutes before removing the lid.

Raw material formula: 450 grams of special flour, 50 grams of old leavened flour, 5 grams of baking soda, 50 honey cherries, 230 grams of water.

How to make it】1Dough: Flour, water, and old leavened flour are mixed into a dough and fermented.

2.Put alkali: Add baking soda to the fermented noodles and knead them repeatedly, cover them with wet gauze, and let them sit for about 15 minutes.

3.Forming and cooking: Knead the fermented noodles that have been cooked, knead them into round strips with a diameter of about 2 cm, and pull them into 50 agents.

Take 1 agent, rub it into a circle with a diameter of centimeters by hand, hold both ends of the round bar, twist it into two connected circles in the opposite direction, fork it with two bamboo chopsticks, pinch it into four petals from the waist of the two circles, and then use a knife to cut it into eight petals at the middle seam of the four petals, and place 1 honey cherry in the middle.

If the method is complete, put it into a steamer and steam it for about 15 minutes with boiling water.

The flower rolls can be steamed and boiled for 15 minutes.

The specific time is related to the size of the flower roll and the size of the firepower. Hanamaki is similar to manju, but in the form of a roll. Hanamaki has a slightly sweet or savory flavor, and there are also sesame paste hanamaki that are mixed with sesame sauce when making them.

It can be eaten as is, and the southern Chinese diet can also be accompanied by condensed milk. Hanamaki is nutritious, delicious, and easy to make.