Coarse grain red sorghum flour roll
Introduction:
Production steps:
Step 1: add proper amount of water and yeast powder into common flour, knead into dough and wake up.
Step 2: add a little alkali flour and water into the sorghum flour to make a dough. The sorghum flour is very loose. Be patient and pinch more. My picture is not a good one. I forgot to take it, ha ha
Step 3: take out a small portion of the white dough, which is about twice the size of sorghum dough.
Step 4: wrap the sorghum dough into small portions of white dough.
Step 5: wrap it like a bun and press it flat
Step 6: flatten the remaining large dough, roll it a little, roll the sorghum dough as big as the large dough, fold the two kinds of dough together and roll them into 0.5cm pancakes (sorghum flour is on the top, white flour is on the bottom). Put a little salt, pepper flour, sesame paste and sesame oil on the cake, mix well and apply evenly.
Step 7: roll up from top to bottom
Step 8: put a little flour on the knife and cut the rolled dough into pieces
Step 9: steam for 25 minutes
Materials required:
Flour: 250g
Red sorghum flour: 30g
Water: moderate
Yeast powder: right amount
Alkali noodles: appropriate amount
Salt: right amount
Chinese prickly ash noodles: right amount
Sesame oil: appropriate amount
Sesame paste: right amount
Note: I just learned from my mother. I didn't do very well this time. I've taken it out to make a fool of myself. The weight of my writing is very small. If there are many people in my family, it should be doubled.
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: spiced
Chinese PinYin : Cu Liang Hong Gao Liang Mian Hua Juan
Coarse grain red sorghum flour roll
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