Materials 250g of gluten flour; 60g of brown sugar (for dough); 135ml of hot milk; 3.5g of yeast; a little water (for brushing the dough sheet); 10-15g of brown sugar (for sprinkling on the dough sheet) Directions

Warm 60g of brown sugar in hot milk and stir so that the sugar melts. When there is not much difference between the temperature of brown sugar and milk and the temperature of your hand, add the yeast and mix well, then pour the liquid into the flour and mix. After the dough is formed, knead it by hand for about 8 minutes (the surface needs to be smooth)

Roll the dough into a rectangle, brush it with a thin layer of water, and sprinkle it evenly with about 10 grams of brown sugar. (Brown sugar can also not sprinkle)

Start to roll the sheet (from the narrow end of the roll)

Rolling and pressing

The bottom of the bottom of the hand with a thin pressure to flatten and pinch tightly to close the mouth

Then rolled into the appropriate length (close the mouth face down)

With a knife to cut evenly into segments, padded with greaseproof paper

Put into the steaming grill, cover the pot with a lid and let it rise (at room temperature, 40 minutes).

Looking like a flower flower flower flower roll

Materials medium gluten flour (is ordinary wheat flour, or bun flour dumpling flour are the same) 500 grams; water (water should not be added all at once to stay 5 grams, the process of kneading to see the softness of the dough and then add) 250-260 grams; yeast 5 grams (4 grams in the summer); sugar (the role of the role is to promote the fermentation of 20 grams; the following is the material rolled into the; vegetable oil The first thing you need to do is to make sure that you have the right amount of water for your food. The mixture of flour and the remaining 15 grams of sugar will be kneaded directly into the dough in a large bowl without flour crumbs inside and outside evenly, without kneading for the time being, wake up (molasses) for half an hour (the temperature is higher than 15 degrees in the refrigerator to wake up in order to prevent the dough from fermenting out in advance), wake up is to cover with plastic wrap to put it on the line.

When the time comes, take out the dough and start kneading. No matter what method you use, hand knead or machine knead, please make sure to knead it until it is fine and smooth with no pores. Even if you've risen the dough, it doesn't take much effort to knead it by hand!

Please be sure to add water according to the absorbency of your own flour, the dough will feel as soft as an earlobe after kneading, and slightly sticky.

Cover the dough with plastic wrap and let it rest for 10 minutes. Grease a kneading mat with oil or sprinkle it with flour to prevent it from sticking to the surface, and because my kneading mat was small, I cut the dough in half and rolled it out into a large rectangular piece, about 3 millimeters thick.

Spread a thin layer of oil evenly over the dough sheet, sprinkle with a layer of fine salt (more salt if you want a pronounced salty flavor), ground pepper, or any other seasoning you like, sprinkle with white sesame seeds, and then spread chopped green onion and diced red sausage on 2/3 of the dough sheet and press down a little so that the ingredients fit snugly into the dough.

Of course, you can put in all your favorite ingredients, as long as they are diced small enough.

Fold one-third of the sheet upwards and press lightly to expel air.

Cover down the top sheet of pasta, pressing lightly to expel air. Spread with a thin layer of oil.

Cut the pasta sheets into strips about 1.5 and 2 centimeters wide

That's one strip narrower and one wider alternately.

It's not really that precise, just don't cut it too narrow, it's easy to pour when you roll it later.

Special attention to cut the mat do not cut the bad, can not control the force, on the cutting board cut it.

Stack the two pasta sheets, the narrow one on top of the wide one.

Use a chopstick to press down in the center of the sheet, never breaking the sheet, then hold the ends and gently stretch the sheet until it doubles in length.

Place the chopsticks behind the noodle sheet, pinch the ends together, turn the chopsticks around, continue to pinch with one hand, and with the other hand press the chopsticks down vertically, applying a little pressure to help the dough bind, but don't break them.

When you have a long noodle sheet, turn the chopsticks more than once, and then twist the chopsticks to make the noodle sheet a little tighter. Keep the twisted noodle sheet straight, and then use your left hand to make sure the chopsticks press down vertically in the middle of the twisted noodle sheet.

Come on, look at it again, turn it around and press it down

Take the chopsticks out and shape them a bit to make sure the rolls are stable, so when you press them down, make sure you pinch the bottom of the interface with one hand, and press the chopsticks down vertically.