Ingredients
Yigudao Snow Flour ( 300g ) | Yeast powder ( 3g ) |
Warm water ( 200ml ) | Chive rings ( a little ) |
Diced carrots ( a little ) | diced ham ( a little ) |
Adjust the pastry: ( ) | Yigudao snowflake flour ( 2 spoons ) |
White sesame seeds ( 2 spoons ) | Salt and pepper ( 1 spoon ) |
Table salt ( 1 point ) |
How to make pan-fried florets
1. Take 300g flour, 3g yeast powder and 200ml warm water to make dough and let it rise into a honeycomb shape.
2.Take out 1/3,
3. Knead the dough and let it rise again for a while.
4.To adjust the pastry: take two spoons of flour,
5.Put in two spoons of white sesame seeds, one spoon of salt and pepper, and a little bit of salt,
6. Pour in hot oil and stir evenly.
7. Prepare the side dishes.
8. Roll the dough into a rectangular shape,
9. Evenly spread the pastry, and then sprinkle onion rings, diced carrots and ham sausages in sequence.
10. Press the garnish gently and fold it in half up and down.
11.Cut into equal portions of small noodles,
12.Two stacked together,
13.Use chopsticks to press in the middle one by one,
14.Pick up the two sections and stretch them, then twist 3 turns in one direction.
15. Brush oil into the pot and put the flower rolls in, cover the pot and let it rise until doubled in size.Fry over medium-low heat until the bottom is browned.
16. Pour warm water to cover 1/3 of the flower roll, cover it, and reduce the heat to medium-low.dry moisture.
17. The surface is fluffy and soft, and the bottom is charred and crispy.It is more delicious than steamed.!
Tips
This Russian Iguda snowflake flour has strong and elastic gluten and a hard texture.The best ratio of flour and water for steamed Hanaki is 1:1.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
