Continue to make noodles -- sesame paste roll and sugar triangle(ji xu fa mian ma jiang hua juan he tang san jiao )

Continue to make noodles -- sesame paste roll and sugar triangle

Introduction:

"The main reason for making noodles yesterday is to make sesame paste rolls. Recently, I always want to buy rolls and cakes, but not all of them can be bought, and not all of them will taste good. I think I'd better make them myself, isn't it? I really don't believe it. Once I have learned to make noodles, I can make many kinds of patterns, such as coarse cereals steamed bread, steamed buns, huajuan, and Fagao

Production steps:

Step 1: pour the yeast into a bowl, add warm water of about 30 degrees, stir well and let stand for 5 minutes

Step 2: pour the flour into the container

Step 3: pour a small amount of yeast water into the flour several times and stir until the flour is flocculent

Step 4: then knead it into a smooth dough (I don't knead it very smooth)

Step 5: cover with plastic wrap and ferment in a warm place

Step 6: ferment to twice the size (it's hot now, I've been making it for an hour, but I went to have a look, otherwise it would have been made)

Step 7: the test method of fermented dough, you can use your fingers to dip a little dry flour into the dough, if the hole around does not sink or rebound, open the dough, you can see a lot of honeycomb holes

Step 8: after the dough is fermented, sprinkle some dry flour on the panel to prevent sticking

Step 9: take out a part of the dough and put it on the panel. Fully exhaust the air and knead it evenly. I knead it for 15 minutes, and I was very tired. Later, I fell the dough on the panel and beat it, but after only one or two beats, I still knead it honestly (the other part made steamed bread)

Step 10: knead well and shape into long strips

Step 11: then cut it in half and cut it into small strips (because my strips are longer, so I cut them into small strips). This is the cut surface. There are no bubbles, which fully shows that I really knead well

Step 12: roll out long flakes, then evenly spread a layer of sesame paste, evenly spread a little thirteen spices, evenly spread a little salt

Step 13: then roll it up into a round bar

Step 14: then cut it into small dosage forms with uniform size (I didn't cut it evenly, so I think it's almost OK with a fluke mentality. It turns out that the uniform dosage forms are convenient for later operation and molding)

Step 15: two small doses stacked together

Step 16: press with chopsticks in the middle and twist the two cutting surfaces

Step 17: make it into a roll (it doesn't matter whether it's formed or not. If it's not shaped, it can also be directly steamed after secondary fermentation, that's sesame paste steamed bread)

Step 18: it's another shape, and it's also pressed in the middle

Step 19: make it flower like

In fact, the ratio of flour and sugar is about 1:20

Step 21: This is what it looks like

Step 22: I made two sugar triangles when I was making the scroll

Step 23: after the preparation is finished, put it into the steaming grid smeared with oil, cover it with wet cloth and ferment it for about 15 minutes until it feels lighter and the volume becomes larger

Step 24: after the second fermentation, put the roll embryo and sugar triangle embryo into the steamer, put cold water into the steamer, bring to a boil over medium and large heat, steam over medium and small heat for about 15 minutes, turn off the heat for 5 minutes, and take them out after opening the lid

Step 25: take a close-up of the sugar triangle. In fact, I should use brown sugar, which will make the photo clearer and better. In the sugar triangle, you can also put chopped walnuts and peanuts, just like it

Step 26: in fact, I have never eaten sugar triangle before. Southerners have never seen it before. Let alone eat it. But my father and I always like to eat sugar cakes. A bite of sugar is a little flowing. It's really delicious, so I think sugar triangle may be the same. It's just softer after eating

Materials required:

Flour: About 400g

Sesame paste: right amount

Warm water: moderate

Yeast: right amount

Note: I also made other steamed bread with the amount of flour, so I don't know the specific amount. It's 1-2g yeast for 100g flour. The roll embryo and sugar triangle embryo need to be fermented twice. After steaming, they need to simmer for five minutes before uncovering the cover, so as not to affect the shape of steamed bread by water dripping. Purple sweet potato or cocoa powder can be added to make the roll or sugar triangle If there is color, it will be more beautiful; the smell of sesame paste is delicious, and those who like it will like it very much; I'm not diluting the sesame paste, and the consistency can be evenly spread on the dough; this was made yesterday. I made more at one time, and put the unfinished ones in the refrigerator freezer. This morning, I warmed some rolls for my brother for breakfast I smell it before I eat it. It's fragrant.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Ji Xu Fa Mian Ma Jiang Hua Juan He Tang San Jiao