Rolling method of flower roll

The rolling method of the flower roll is as follows:

Ingredients: 400g flour, 3g yeast, jujube 10.

Steps:

Add 3g yeast to 65438+400g flour and beat it into a slightly soft dough with 220ml warm water. The dough and smooth and sealed dough will be twice as big, the dough will obviously become larger and dense honeycomb holes will appear inside.

2. After the dough is finished, first knead the air and destroy all the seven small arches in the dough, so that the pores in the flower roll will be more uniform after the second proofing, so that the flower roll will not look like death. After rubbing until we are exhausted, we divide it into small doses of the right size. Each dose is rolled into a small round cake, about half a centimeter thick. Put some cooking oil between two small round cakes, sprinkle some salt, stack the two small round cakes together, and cut a knife horizontally in the middle.

3. Fold the cut quarter together and press it in the middle with chopsticks, but don't break it.

4. Hold the position of the indentation just pressed out with chopsticks, and clamp the bottom edges together.

5. After the new year's goods come together, put them on the panel, press down the tip of the top, stick red dates on them, and the rolls will be ready.

6. After all the rolls are made, wake them for 10 minute, then steam them in the pan, put cold water on the pan, turn to medium heat for 20 minutes after the water is boiled, and take them out of the pan for 5 minutes after the fire is turned off, so as to slowly dissipate the popularity in the pan and prevent the rolls from shrinking due to sudden cold air.