Hanamaki(hua juan )

Roll method:

The raw materials for making the roll are as follows:

500 grams of flour, 15 grams of oil, 50 grams of onion, salt amount.

Steps of making the scroll:

1. Mix flour with water and flour fertilizer into dough, add alkaline water and knead well after sufficient fermentation;

2. Cut shallots into small pieces, mix well with salt and oil. Knead dough into embryo, roll into rectangular piece, brush with oil, sprinkle with scallion, roll up;

3. Steam for a quarter of an hour.

Hanamaki

Huajuan is a kind of pasta similar to Baozi and steamed bread. It is an ancient Chinese pasta, a classic staple food. It can be made into pepper, salt, sesame paste, onion oil and other flavors. It is nutritious, delicious and simple. The noodles are made into thin slices, mixed with seasoning, rolled into hemispherical shape and steamed.

It is said that during the period of the Three Kingdoms, Zhuge Liang, the Prime Minister of Shu, led his troops to attack Nanman, and Meng Huo was finally subdued. Zhuge Liang had to go through Lushui on his way back to Korea.

When the army was ready to cross the river, suddenly the wind was strong and the waves were beating thousands of feet. The army was unable to cross the river. At this time, Zhuge Liang called Meng Huo to ask why. It turned out that when the two armies were fighting, the dead soldiers could not return to their hometown to reunite with their families, so they made waves on the river and blocked the return of the soldiers. If the army wants to cross the river, it must sacrifice the river with 49 heads of the barbarian army before it can be calm.

Zhuge Liang thought: it's inevitable for the two armies to fight. How can they kill 49 more people? When he thought of this, he had a plan, that is, he ordered the cook to take rice flour as the skin, wrap the meat of black cattle and white sheep in it, and shape 49 heads. Then, the incense table was set up and wine was sprinkled to sacrifice the river.

From then on, there was a saying of "steamed bread" among the people, and Zhuge Liang was also honored as the founder of dough sculpture. Lang Ying of the Ming dynasty recorded in his notes "seven kinds of manuscripts" that "the original name of steamed bread is Mantou, which is used to sacrifice the head to the God. During Zhuge's expedition, Meng Huo ordered bread and meat as the head to sacrifice, which is called" Mantou ". Now it is mistakenly called" Mantou. "

Zhuge Liang's steamed bread, after all, contains beef and mutton stuffing, which is complicated and costly. As a result, later generations will be done to save the filling process, it became a steamed bread. Those with stuffing become steamed buns, and those with many folds like flowers are named "huajuan"

interpretation

Huajuan

Curled up in a spiral shape

A steamed pasta. Most of them are in spiral shape.

Huajuan

practice

Basic raw materials

500 grams of flour, 15 grams of oil, 50 grams of onion, salt amount.

① Add water to flour and flour fertilizer to make dough. After sufficient fermentation, add alkaline water and knead well

② Finely chop the scallions, mix with salt and oil. Knead dough into embryo, roll into rectangular piece, brush with oil, sprinkle with scallion, roll up;

③ Steam for a quarter of an hour.

[production process]

① Roll the dough into 0.5cm thick slices, sprinkle with salt, Zanthoxylum (wipe evenly with hands) and oil (pick up the dough, fold it in half several times, dip it evenly). Roll the dough and cut it into 1cm to 1.5cm wide rolls. Finally, it depends on your modeling ability. Take two or three rolls, stack them vertically, pull them to the long side, then twist them several times, finally put the two ends together, hold them firmly, shape them and steam them in the pot. ② You can make sweet sesame paste, salty sesame paste, salt and pepper, onion oil, cream, egg yolk and bean paste.

Scallion oil roll

[materials used]:

1: Medium gluten flour 3 cups (all purpose flow, 3 cups), baking powder 1.5 teaspoon, onion 2, chopped, mix well.

2: 1.5 cup warm water, 1 tbsp sugar, 2 tbsp baking powder, 1 tbsp flour, stir well. Let it stand for 10 minutes.

3: Corn oil, salt.

[practice]:

Dough: put 1 material in the basin, add 2 materials, knead into soft dough. When kneading the dough, put some corn oil on your hands. Keep warm until the dough is twice as big. Divide the dough into two pieces. Each piece is made into a rectangle with a thin skin of 0.5cm thick (with as little flour as possible). Apply a thin layer of corn oil, and then sprinkle 3 / 4 teaspoon of salt evenly. Roll the thin skin into a tube (so that the scroll has layers) and cut it every 5 cm. Will be cut into a little bit longer support, pinch both ends twisted into a scroll. Place the finished roll on the tray covered with paper towel and put it in the oven to wake up for 40 minutes. Wake up the good bloom into a steamer covered with wet cloth, the pot filled with cold water. Put it on the stove and turn on the big fire. When the steam rises, steam it with big fire for 14 minutes, turn it to medium fire (5 in the electric stove) for 2 minutes, and steam it with small fire for another 1 minute. Leave the fire and wait for 2 minutes before uncovering.

Purple potato roll

[main ingredient]: purple potato, flour, yeast powder

[production steps]:

1. Steam the purple potato to soft, peel it and mix it with flour, yeast powder and sugar to make dough

2. Another white dough the same size as purple potato paste rice dough

3. Wake up and expand to twice the size

4. Knead the two dough

5. Stick it into pieces, roll it together, stick it again, and then roll it up

6. Wake up for 20 minutes, steam for 20 minutes after boiling, and suffocate for 10 minutes

Chrysanthemum roll

[ingredient formula] 450 grams of super flour, 50 grams of fermented noodles, 5 grams of baking soda, 50 grains of honey cherry and 230 grams of water

[production method]

1. Dough: mix flour, clear water and old leaven into dough and ferment.

2. Put alkali: add baking soda to the fermented flour, knead it repeatedly, cover it with wet gauze, and soak for about 15 minutes.

3. Shaping and ripening: knead the fermented noodles well, knead them into round strips about 2 cm in diameter, and pull them into 50 pieces. Take 1 agent, rub it into a round bar with a diameter of 0.8 cm, hold the two ends of the round bar, twist them into two connected circles in the opposite direction, fork them with two chopsticks, and pinch them into four pieces from the waist of the two circles, then cut them into eight pieces at the middle seam of the four pieces with a knife, and place one honey cherry in the middle. For example, after preparing all the preparations, put them into a steamer and steam them with boiling water for about 15 minutes.

[product features] it looks like chrysanthemum, soft and sweet

Yellow rose roll

Ingredients: flour, pumpkin, salt and sugar yeast powder

< I1. Peel and wash the pumpkin, cut it into slices, steam it in microwave oven, and press it into mud with a small spoon

Put it in the cooking machine and make it more delicate. You can add some water in this process, but don't add too much. The cooking function can be turned

Add a little salt and sugar to the flour, stir well, put in the right amount of yeast powder, mix well, and then put in the cold pumpkin paste

Knead the dough into soft and hard dough, cover and ferment at room temperature

< i5. < / I put the fermented dough on the chopping board and knead well

< I6. < / I divide them into evenly sized dosage forms, each of which is divided into six groups. Take one as a cylinder, roll the rest into pieces, and place them as shown in the figure

< i7. < / I roll up and wrap the cylinder in the middle

< I8. < / I split it in two from the middle with scraper

< i9. < / I cut face down, hand made into two rose shapes

Other practices

The first kind

Ingredients: 200 g flour or low gluten flour, 1 tsp active dry yeast, 1 tsp sugar, a little salt, 110 C.C. warm water, 1 tsp salad oil. *A little salt and 1 tbsp of salad oil are needed for shaping.

[tool]: steamer.

[method]: 1. Put sugar and salt into flour and mix well. Then dissolve the dry yeast in warm water, pour it into the flour twice or three times, and mix well with chopsticks until it forms a ball. Use hand kneading until no powder particles are visible. Then add 1 tbsp of salad oil several times. Slowly knead the oil into the dough until the dough is even and smooth, and the kneading basin is bright. There is no residual flour or sticky hands. Place the dough in a bowl and cover with a fresh-keeping mold or a wrung wet cloth. This is the freshly kneaded dough: let it stand at room temperature (about 26 degrees C) for about 40 minutes until the dough is three times as large

2. Put some flour on your hand, take out the dough from the basin and put it on the table: use the stick to open the dough into an oval shape of about 20x30 cm; put a pinch of salt on the palm of your hand and gently squeeze it with your fingers; then pour 1 tbsp of salad oil on the dough Lift one end of the dough, fold it in the center, then open it and put it back in place. Repeat the same for the other three sides:: (the purpose is to make the salt and salad oil evenly distributed) * * if you want to make a scallion roll, lay a layer of scallion at this time.

3. Roll up the dough from one end: roll it into a long strip: because you want to make 6 rolls, cut the rolled dough into 12 equal parts: the basic shape of the roll is as follows: take two small dough, put the gap inward face to face: press the dough with the fingers of both hands, while pressing and lengthening: while lengthening

Chinese PinYin : Hua Juan