Home style pasta(jia chang mian shi lian hua juan )

Home style pasta

Introduction:

"Lotus roll should be one of the most beautiful shapes in Chinese pasta. Its shape seems complex, but in fact it is very simple to make. After rolling, cutting and pressing, two pieces of dough present such a beautiful shape. I have to admire the wisdom of the person who created this lotus roll. In my hometown, my mother will steam all kinds of steamed buns, rolls, jujube cakes (that is, jujube steamed buns), hedgehogs and goldfish. Of course, this is my favorite lotus roll. Today, I make this lotus roll with fresh pea and soybean milk. It's light green and nutritious. "

Production steps:

Step 1: 500 grams of flour into the container;

Step 2: make a proper amount of soybean milk from fresh peas, put in yeast, mix well and let it stand for a while;

Step 3: put the soybean milk yeast water into the flour to make a soft and hard dough, knead for a while, cover the plastic film or cover the curtain, and ferment in a warm place;

Step 4: ferment the dough to 1.5 to 2 times the size, and press it with your fingers without rebounding or shrinking;

Step 5: take out the dough, knead well, exhaust and divide it into two parts;

Step 6: take one part of it and rub it into long strips, and cut it into proper size dosage forms;

Step 7: knead the tablets evenly and roll them into uniform round dough pieces;

Step 8: fold the patch in half, then fold the triangle;

Step 9: cut two triangular knives, one of which operates the same way;

Step 10: the largest incision in the two groups was opposite;

Step 11: the longest side of the second group is opposite;

Step 12: the small triangle is also opposite to the longest side;

Step 13: press horizontally with a chopstick;

Step 14: face the longest side of the green body to yourself, then press it with two chopsticks, gather them in the middle, pull out the chopsticks, and the lotus rolls the green body. Finish all the green bodies in turn;

Step 15: Lotus roll cold water into the pot, wake up for 20 minutes, open fire, after boiling water in the fire for 20 minutes, turn off the fire and steam for 5 minutes, take it out and eat it! ~

Materials required:

Flour: 500g

Pea milk: right amount

Yeast: 5g

Note: 1. Steamed bread is usually fermented for 15 minutes in summer, but it is longer in winter, as long as the steamed bread becomes bigger and lighter. 2. Using warm water and noodles in winter is helpful for yeast fermentation. 3. As for how much water is used for making noodles, it depends on whether I like to eat hard steamed bread or soft steamed bread. I like to eat hard steamed bread, so the amount of water used for making noodles is less every time. Generally, 500 grams of flour and 250 grams of water are used, so the steamed bread is not hard or soft.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Jia Chang Mian Shi Lian Hua Juan