Analysis:
Steam heating roller
Ingredients: 500g flour, 250g flour, 65438 sugar +000g soybean oil, 200g alkali.
manufacturing method
1. Pour the flour on the chopping board, dig a hole, add 100g of sugar, fermented dough, appropriate amount of lye and 250g of warm water to form a dough, knead well, and simmer for 25min.
2. Take out about 100g dough for later use.
3. Knead the baked dough into a long strip, hold both ends of the dough with both hands and slowly shake it. After the noodles are straightened, the left and right hands cross to form a positive fold, which makes the thick strips strong and twisted into two ropes. Then, the right hand holds the other end of the thick strips, continues to shake and pull them, and both hands turn back. Repeat this for dozens of times until the strips are even, without tendons, and noodles-like silk threads appear faintly. Then, put the thick strips on the table and sprinkle some dry flour. After pushing hard, put the two ends together to open a small strip, hold the two ends of the face with your left hand, buckle the index finger and middle finger of your right hand at the turning point, and then pull the palm of your left hand down and the palm of your right hand up. Repeatedly, in the process of stretching, sprinkle some dry flour so that the strips will not stick together. When the strip is stretched to the thickness of chopsticks, put it on the oil table and brush it with oil. Press three or four buttons, which are slightly thinner than matchsticks (each button should be oiled), put them straight on the case, cut off the buckles at both ends with a knife, and then cut the silk strips into noodles with a length of 33 cm for use.
4. Knead the prepared dough of 100g and the cut dough into dough, add the dosage according to the length of 33cm, knead into thin strips of 33cm, and roll them into flat strips with a width of about 7cm and a thickness of 1.7mm (thick in the middle and thin in the edge). Wrap the cut silk strips, mouth down, 15 minutes.
5. After the steamer is started, put the blank into the drawer and steam it with fast fire for 20 minutes. After taking it out, change the knife according to the length of 1.7 cm, so that the cross section of the wire is upward and put it into the plate.
This product is soft and delicious, mellow and beautiful.
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Menu Name: Silver Coil
Menu category: private cuisine
Recipe making: materials:
1. Leather material (70g each, about 6 pieces)
High flour 125G low flour 125G sugar 25G water 130G yeast 6G baking powder 6G salad oil 6G.
2. Silver wire material (65G each, about 6 pieces)
High flour 125G low flour 125G sugar 25G water10g yeast 5G baking powder 6G salad oil 6G yellow pigment a little.
First, prepare the silver wire:
1. Mix yeast with water until the yeast is completely dissolved, add yellow pigment and sugar, and stir until the sugar is dissolved. Pour in low flour, high flour, baking powder and salad oil, stir into balls, and let stand for fermentation for 30 minutes.
2. Press the dough with a dough press until the surface is smooth (the skin is the same as the original).
3. Roll the silver silk dough into thin skin, fold it in half and cut it into thin strips.
4. Roll the skin into a rectangle with silver thread in the middle, roll the skin from the right, wrap it with silver thread, and cut it into 6 equal parts.
5. Ferment at 30 degrees in a steamer for 25-30 minutes, and then steam at medium fire 10- 12 minutes.