Carrot roll(hu luo bo xiao hua juan )

Carrot roll

Introduction:

"I never know how to make the scroll. I'll learn how to make it today. It's different from what I sell outside!"

Production steps:

Step 1: prepare the required materials, flour, sugar, radish, yeast and water.

Step 2: wash and dice carrot.

Step 3: dissolve the yeast in warm water.

Step 4: prepare the flour, add sugar, and start mixing.

Step 5: make a small hole in the middle of the flour, pour in the yeast water, and then add some water appropriately. (don't add too much water at one time, you can add a little during the mixing process.)

Step 6: when the dough is ready, make it basin light, hand light and dough light.

Step 7: put the dough into a large bowl, then put it into a steamer with water, cover it, open fire for 2 minutes, turn off the fire, and wait for 45 minutes for fermentation. (fast fermentation is used here)

Step 8: after 45 minutes, the dough is fermented, and the fermented dough is 2-3 times larger than the original one.

Step 9: take the fermented dough on the panel and continue to knead it.

Step 10: knead the dough into thin slices.

Step 11: Sprinkle diced carrots on top.

Step 12: roll from head to tail.

Step 13: roll into one.

Step 14: cut the curly embryo into the same size.

Step 15: before steaming the rolls, rub some cooking oil in the steamer to prevent the rolls from sticking to the pot.

Step 16: steam the rolls for 10 minutes.

Step 17: steamed carrot rolls!

Materials required:

Flour: 100g

Carrot: right amount

Sugar: 8g

Yeast: 1g

Water: moderate

Edible oil: right amount

Note: do not lift the lid immediately after steamed steamed bread, hot rolls will shrink suddenly in cold air, affecting the appearance and taste!

Production difficulty: unknown

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Hu Luo Bo Xiao Hua Juan