Carrot roll
Introduction:
"My daughter usually doesn't like to eat steamed bread, but she loves to eat rolls. I can eat two (small) rolls every time I make them. It's very simple. Let's go to the big picture first."
Production steps:
Step 1: mix with warm water and yeast for a few minutes. Put into flour and stir with chopsticks to make flocculent,
Step 2: make dough by hand.
Step 3: ferment to twice the size.
Step 4: Chop carrots (smaller) and set aside
Step 5: take out the steamed noodles and divide them into two parts. Take one part and roll it thin (I don't want to laugh if it's not round). Put oil on it and spread it evenly. Sprinkle with salt, thirteen spices and carrots.
Step 6: then roll up from one end,
Step 7: put it on the oiled drawer, put it in the pot and wake up for 30 minutes. Turn off the fire 13 minutes after the fire starts, and open the lid 3 minutes later
Step 8: when making the model, you can directly press the two segments together without stretching, which is simple and good-looking!
Step 9: shape random volume
Materials required:
Flour: right amount
Water: moderate
Yeast: right amount
Carrot: right amount
Thirteen spices: appropriate amount
Salt: right amount
Oil: right amount
Note: all the amount is usually used to count, so there is no amount, about 4 bowls of flour, yeast is about 4 grams, the wreath of the face to be soft, water depends on the amount of water absorption, so do not put all at a time, you can knead and add
Production difficulty: simple
Process: steaming
Production time: half an hour
Taste: spiced
Chinese PinYin : Hu Luo Bo Hua Juan
Carrot roll
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