Is there any way to make the steamed flower rolls even salty?

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.

The main step in making the steamed rolls delicious is that they must take a long time to leave, so that the yeast can fully ferment. The second is to make sure you use high-quality flour so that the flower rolls will taste good.

The first point is that this noodle must be particularly good, the second point must master the heat when proofing, and the third point must be careful in the process of steaming, do not steam for too long.

Prepare black rice noodles and white noodles in advance; Several people do it together; Roll up the dough and knead it into long strips; Weave the two strands into a twisted shape; Let the pot rise for more than ten minutes before **.

1. 500 grams of flour, 5 grams of yeast powder, a little salt, a little thirteen spices, and a little peanut oil.

2. Steps: The yeast is put into about 30 degrees (warm water that is not hot) to dissolve, and after 10 minutes, the yeast will spread out in pieces and beat it evenly like beating eggs (activate the yeast in advance to shorten the fermentation time).

3. Flour and yeast water are mixed into a large dough to clear the dough, the water is not enough to add water to make up, and form a dough, cover the lid and ferment at room temperature to twice the size (about 1 hour), pull up the dough to be honeycomb-shaped.

4. Pour it on the floured board, exhaust and knead well until there is no large honeycomb, roll it into round cake slices, brush with oil, sprinkle a little salt, sprinkle a little thirteen spices, roll from the bottom to the top, and roll into long strips.

5. Cut into even numbers and other large sections, two in one (stacked together) with chopsticks in the middle of the press, to the bottom of the pinch, the roll is ready.

6. Add water to the steamer, smear oil on the drawer to prevent staining, and leave a gap on the drawer with the flower roll (there will be one when steaming), cover the lid and boil on high heat for 15 minutes, steam for 15 minutes to turn off the fire, and wait for 3 minutes before opening the lid to effectively prevent retraction.

When steaming the flower rolls, put shallots in it, we also call it "green onion rolls", add shallots to the flower rolls, the taste is more fragrant, and the taste is stronger, coupled with the green color of the shallots, so that this flower roll looks very appetizing. But we're adding small, but we like the taste of chopped green onions, what should we do? In the end, it was only in an old man who knew about this small method, so I decided to try it, when making scallion oil rolls, add this step, the layers are clear, the green onion is green and does not change color, it is so fragrant, come and try it!

<> how to make green onions green without yellowing when steaming flower rolls? Hello everyone, I am the four seasons of food, mine is: add the morning shallots to the flower roll, we call it the green onion roll, the taste is slightly salty and with a hint of sweetness, but many people will then hold the two ends of the dough separately when they operate it at home, and then pull it a little harder to stretch the dough a little longer.

Then put the chopsticks under the dough, knead the two ends of the dough together, turn the dough in your direction, and press it, so that the flower roll embryo is ready.

It's also very delicious, and I don't know what they put in the flower rolls bought outside, so it's best to make the steamed bun flower rolls yourself and eat them with confidence. When I make flower rolls, I usually mix green onions and rapeseed oil together, put a little salt, put a little peppercorn powder, or put some five-spice powder, and add a small spoon of white sugar, stir well. Then pour it into the flour and stir as you pour, stirring until it becomes flocculent.

Now that the weather is cold, a pound of flour plus 5 grams of yeast will do, and if you put it in a place where the temperature is slightly lower, the fermentation will be better. ）。

Based on our life experience, under what circumstances do vegetables generally turn yellow? Like, too long? Been in the sun for a long time?

Cooking for too long? Anyway, it's easy to turn yellow anyway. This is because the color of vegetables is natural pigments, smallpox can change the flavor of the flower roll very well, the green onion is easy to turn yellow when steaming, the method to avoid the green onion turning yellow is to first use chive leaves, enlarge the green onion is easy to turn yellow, and then do not steam for too long, and the shallot leaves are also easy to turn yellow when steaming.

First of all, when choosing green onions, you should choose small shallots or chives, so that after steaming, the color of green onions will not change, and when cutting green onions, you should also add a little cooking oil, so that you can also maintain the color of green onions, and secondly, you should also choose fresh green onions, so that the color of green onions will be more green.

First of all, we should put in an appropriate amount of yeast powder, knead it into a dough, then raise the dough, then knead the dough again, roll it into thin slices, sprinkle it with cooking oil, and then put in some salt, and then cut it into small pieces to make it look like a flower roll.

First of all, when making it, you must choose small shallots or chives, cut the green onions into minced green onions and drizzle a little cooking oil on them, so that the color is very green.

【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.

When steaming hanamaki, how can you make it look good and tasty?

Hanamaki is a classic noodle dish in our daily lives. It is an indispensable food. Then compared to steamed buns, the shape style of Hanamaki is more abundant. How can you make a flower roll that is both beautiful and delicious?

There are many people who think that the shape of Hanamaki is too troublesome to make, and although the steamed bun style is simple, it is affordable and reliable. In fact, the production method of hanamaki is similar to that of steamed buns, and the production is not very complicated. Moreover, compared to steamed buns, the production process of steamed buns is more complicated, while hanamaki is simpler and more convenient.

So what's the difference between Hanamaki and steamed buns? Everyone knows that steamed buns are all one style, and there is only a difference in appearance. And the style of steamed bread is rich and varied.

Just relying on the variety of hanamaki makes people's appetite increase.

And compared to steamed buns, there is not only flour in the flower rolls, but also seasonings such as cooking oil and chopped green onions. So generally speaking, Hanamaki is a little more delicious than steamed buns. The manju is exactly the same as the pre-production process of Hanamaki, but when is the appearance different?

Before putting the steamed bread into the pot, the flour is just changed into noodles as thick as the arm, and then cut into small pieces and put them directly in the steamer. After changing the flour into noodles, the flower rolls need to be cut into small pieces, then rolled into a dough cake, brushed with cooking oil and chopped green onions, and then Ye Zhi became the shape he wanted. Finally, put it in a steamer and pass through the high-temperature troll, and a variety of cute shapes will appear.

Since some cooking oil is placed in the flower roll making, the dough will not stick together and lump together. It is more conducive to making shapes. In this way, you can use your imagination to make all kinds of hanamaki that you like.

And you can put some seasonings in the garden, such as table salt, or put a little pepper in the garden. For the taste of the flower rolls, you can also customize it according to your taste. For me personally, Hanamaki is more attractive than steamed buns.

When it is so hot, you can make some patterns for the flower roll, you can choose the steaming drawer to wet the flannel cloth and then put it on the flower roll for a second proofing, so that it will be elastic, and then steam for 15 minutes after proofing.

When steaming the flower rolls, pay attention to controlling the temperature, the temperature is not high or low, and the steamed flower rolls will not be deformed.

To make flower rolls, you must first choose good fine flour, also called high-gluten flour. Flower rolls or steamed buns made from such flour are very strong and taste good. Add an appropriate amount of salt or sugar to the warm water, and the yeast powder is melted, I am from Sichuan, I generally like to add salt, and I don't like to eat sweet flower rolls.

Slowly add the water to the flour, stir it by hand until it becomes flocculent, knead it into a dough, cover it with plastic wrap and start to rise. When the dough is twice as big as it is, it will basically wake up.

Take the dough to the panel, roll it out with a rolling stick, and then brush the dough with an oil brush to make it even. Sprinkle a little chopped green onion, sprinkle some sea pepper noodles, and don't add sea pepper noodles if you don't eat spicy ones. I'm from Sichuan, and I can cook anything or like to add some spicy food.

Slowly roll the dough into long strips and cut them into small squeezes with a knife. Find a chopstick and press it in the middle. Hanamaki is ready. Then put it in the steamer, continue to wake up for half an hour, and then steam, so that the steamed rolls are both beautiful and delicious.