Chinese Noodles

Recently, the temperature has dropped, and the people on the street have wrapped up their coats and are breathing in the rain to ward off the coming winter.

When I think of the flavors of my childhood, I always think of my grandmother's noodles.

Grandma was from the north and was good at making all kinds of pasta.

She was good at making all kinds of pasta, which always made me happy and warm when I was young.

Over the years, I used to set up my own plate in the winter and knead the noodles to make these pasta dishes that belonged to the flavor of my childhood.

On a cold winter night, under the hot steam, it is the pasta that brings you a warm experience.

Revisit these childhood Chinese pasta dishes, which we introduced to you in the past:

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The novelty of the Golden Fish Dumplings

Click on the picture to read the previous articles

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The roundness of the Wooden Fish Dumplings

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Round and lovely wooden fish dumplings

Click on the picture to read previous articles

Today, let's take a look at the new members of our pastry family~

Rolls and steamed buns

Special thanks to

Mr. Yi-Pian, the national first-class pastry chef

Mr. Yi-Pian's Kitchen ID: A Pear Blossom Pressing on Begonia

Demonstration of the technical key points

Ingredients

The ingredients/? p> Ingredients/? Preparation

FOOD PREPATION

Rolls steamed buns recipe

Medium gluten flour ?150g

Yeast ?2g

Sugar ? 10g

Baking powder ?2g (you can also choose to leave it out)

Cold water ?82g (increase or decrease a few grams according to the water content of the flour)

Operation ? /? STEPS

COOKING?STEPS

-01-

Kneading

First of all, let's start with 100g of flour and "open the nest", make even circles, not too small, otherwise the water may flow everywhere.

Add the yeast, baking powder (sprinkle it around) and sugar. Here to say a little baking powder, we do not have to talk about powder, now the baking powder are state-permitted additives, does not contain aluminum, do not worry too much about it.

First add a small amount of water, the yeast and sugar to melt, mix the flour. The rolls are fluffy dough in cold water, so add the water in batches several times, not all at once.

Stir with your fingers and keep mixing the flour and water with a spatula.

First mix the center part of the paste, and then with the scraper and hand rolled into snowflakes continue to open the nest, and then add water... rub or knead or scratch into a ball.

Palm elbow shoulder three points into a line, the elbow does not bend shoulder force, hands alternately kneading.

When the dough is finished, it is tight and smooth, which is called "three light", light on the surface, light on the hands and light on the board.

Wrap the dough and let it rise for 5 minutes.

-02-

Shape

After 5 minutes, sprinkle some flour on the board and roll the dough out into square rows.

Using a rolling pin, roll out the dough to a length of 30 cm and a width of 12 cm.

Using a brush, brush on a layer of green onion oil (other oils can be substituted).

Do not brush the bottom of the dough with oil.

Then evenly sprinkled with salt, evenly sprinkled with green onions, do not need too much evenly that can be.

Roll up from the top, be sure to roll up tightly.

And then before the oil did not brush the place smeared with water, rolled up.

-03-

拗 造型

先在案板上撒上面粉

将面卷两头切除

均均切成大拇指宽

把剂子切面对自己，用筷子在面团中间 按压到底，然后用手抓住两边拉长转入底部捏紧。

Slightly elongated, around the thumb to roll a circle

The layers of rolls, seemingly complicated, in fact, master the trick, wrapped up is very simple. After the dough is rolled up and cut into equal widths, remember to use chopsticks to press in the center of each roll, then gently pull it out to the sides along the direction of the chopstick indentation, and finally roll it up from the fingers down.

Let it rise at room temperature for 40 minutes. After the water boils, steam for 10 minutes on high heat.

Small rolls with big flavor, eat you one bite at a time!

>> ?Mia shredded? <<

I believe that everyone is like me, there are so one or two childhood memories of good food, taste carries our memories, and restore these foods, is to let the tip of the tongue to take us in the memories of the re-expedition.

In this winter, Bread Commune will bring you more exciting and interesting courses!

In this winter, Bread Commune will bring you more exciting and interesting courses!