Soda ash anise roll(chun jian hui xiang hua juan )

Soda ash anise roll

Introduction:

"This time, the anise roll is the most successful one ever. It's not only soft and delicious, but also has a slight taste of anise. His father loves him so much that he eats one after another. "

Production steps:

Step 1: prepare all materials.

Step 2: put the dough materials together, knead them into a slightly hard dough, cover them and ferment naturally.

Step 3: ferment the dough to twice the size.

Step 4: when the dough is fermented to twice the size, add enough alkali and knead well. I put the alkali into the dough directly. If I use hot water to melt the alkali into the dough, it will be easier to knead it well. I knead it for a while, wake up for a while, and knead it several times. Finally, the kneaded dough will not smell sour, and when you tap the dough with your hand, there will be a bang sound, that is kneaded.

Step 5: prepare a wisp of anise.

Step 6: chop the fennel.

Step 7: knead the dough and roll it into a big cake.

Step 8: evenly spread a layer of soybean oil on the cake.

Step 9: Sprinkle with pepper powder, cumin powder, refined salt and other seasoning powder you like.

Step 10: Sprinkle fennel evenly.

Step 11: roll up from one side into a long roll.

Step 12: use a knife to cut evenly into small dosage forms.

Step 13: take a dose, elongate it as shown in the picture, and screw it up into a flower roll.

Step 14: wake up for a while and cook in cold water.

Step 15: bring to a boil over high heat and adjust to medium heat for 15 minutes. Don't boil immediately after steaming. Keep it stuffy for 3 minutes and let it cool naturally so that the rolls won't retract.

Materials required:

Plain noodles: two bowls

Whey: 2 / 3 bowl

Homemade yogurt: 2 / 3 bowl

Fennel: a lock

Pepper powder: 1g

Cumin powder: 1g

Soybean oil: 1 tablespoon

Refined salt: 1 / 2 teaspoon

Note: 1. When making pure alkali noodles, it's better to knead them into a slightly hard dough, otherwise, the dough will be super sticky, which is difficult to operate, and the finished product is not easy to shape. 2. Don't roll too thin when rolling large cakes, which is not conducive to the expansion of the final roll. 3. Cold water in the pot is equivalent to the second wake-up. 4. Don't start the pot immediately after the roll is cooked. Keep it stuffy for 3 minutes. Let the pot cool naturally so that the roll won't retract after boiling.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chun Jian Hui Xiang Hua Juan