Sticky paper(zhan juan zi )

Sticky paper

Introduction:

"The method of burning sticky rolls is similar to that of frying a bun in water. When the dough is ready, it can be directly shaped and then baked in a pot. Because it saves the time of second hair, it is more time-saving than traditional steamed rolls. Because of the crispy bottom, the top is soft and the bottom is crispy. It's both soft and hard. It's crispy and delicious. "

Production steps:

Step 1: pour flour and sugar into the basin and mix well;

Step 2: the yeast powder is boiled with warm water;

Step 3: the yeast water is poured into the powder and stirred to form flocculent;

Step 4: knead the dough and let it grow for 30 minutes;

Step 5: wake up a good dough, the internal organization of honeycomb;

Step 6: Sprinkle dry noodles on the panel, and fully knead the dough until the skin is smooth and the tissue is fine;

Step 7: roll the dough into rectangular pieces, apply a layer of oil, sprinkle a layer of salt and pepper;

Step 8: roll up and pinch the necking tightly;

Step 9: cut into 8 pieces;

Step 10: twist into 8 rolls, preheat the bottom plate with electric cake pan in advance, brush a layer of oil, and put the rolls in;

Step 11: pour in a small bowl of water oil mixture, cover and fry for 5 minutes;

Step 12: uncovering and sticking the paper;

Step 13: take out the pan and fry until the golden side is up;

Step 14: load the plate.

Materials required:

Medium gluten flour: 250g

Yeast powder: 3 G

Warm water: 140g (30 ℃)

Sugar: 5g

Edible oil: right amount

Note: 1. Sticky dumpling noodles and must be slightly softer than dumpling noodles; 2. Summer hair faster, do not hair, if you smell sour dough, you can use alkaline water and a; 3. Fry to pay attention to observe the change of water in the electric pan, 4-5 minutes can fry, do not fry, resulting in paste base.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhan Juan Zi