Buns, rolls, pancakes and other pasta dishes are one of my family's favorite breakfast staples, and I make them several times a week. This year, because of the epidemic was stranded in the old home are not much opportunity to do. At first I couldn't buy flour, then I couldn't buy yeast, and finally I was able to buy yeast before I had the chance to make them a few times. I had fewer chances to eat it in my hometown, so I rushed to make it when I got home.

Preparing ingredients:

100g of black whole wheat flour, 200g of plain flour, 10g of sugar, 2.5g of yeast, 160g of water, a few drops of cooking oil;

Making method:

1, sugar, yeast, and water into a smooth and elastic dough. The water should not be added all at once during the kneading process, it is recommended to add it slowly in stages, and finally adjust it appropriately according to the different water absorbency of the flour;

2. After kneading the dough, cover it with plastic wrap or a lid and leave it to ferment overnight at room temperature (6~8 hours at low temperatures), and then put it into the refrigerator for freezing. Save, so you can save time in the morning now making steamed bread);

3, the fermented dough out on a silicone mat, the first repeatedly kneaded smooth, and then rolling pin rolled into a thickness of about 0.5cm thick rectangular crust, the rolling process can be sprinkled with a little dry flour to do the powder, to prevent the dough from sticking to the silicone mat or the rolling pin on the surface;

4, after the rolling of the crust, in the surface After rolling, add a few drops of cooking oil on the surface, spread evenly with a silicone brush, and then roll it up from one end to the other, starting from the long side during the rolling process;

5. Then use a knife to cut the dough into small sections about 3cm to 5cm wide;

6. Take one of the small sections, take a chopstick, and gently press it from the middle in the direction of the knife cutting, pay attention to the strength during the pressing process, and don't be too big to prevent it from being broken;

7. Pressure break;

7, remove the chopsticks, with the right and left hands were pinched at the ends of the rolls gently stretched, and then twisted in the opposite direction of a twisted dosage, that is, the left hand to the outside of the body to twist, the right hand to the body to twist, and finally will be overlapping at the end of the pinch tightly, a distinctive layers of rolls on the good;

8, after the good on the padded steamer with wet steamer cloth on the steamer basket, when placed before each should leave some The remaining small dosage will be placed on the steamer as described above. According to the above method will be the remaining small dose all made into roll blanks;

9, waiting for all the roll blanks made after the completion of the cover on the steamer lid relaxation 20 minutes;

10, 20 minutes after the power on the electric steamer, set the steaming time of 15 minutes, 15 minutes after turning off the power, simmering for about 3 minutes out of the pot to eat;

11, soft and sweet rye rolls. sweet rye rolls;

Tips:

1, there is no black whole wheat flour at home, you can use ordinary flour or whole wheat flour instead;

2, when rolling out the dough, the dough can not be rolled too thin, too thin dough is easy to be rolled to death, which directly affects the fermentation of the rolls billet, the production of the rolls will not be soft; if the dough is rolled too thick, the rolls will not be soft. If the dough is rolled too thick, the layers of the rolls will not be clear and beautiful;

3, when rolling the dough, it is recommended to start from the wide end to the other end of the roll;

4, if you do not have a steamer cloth at home, you can brush a layer of oil on the steamer or pad with greaseproof paper, which prevents the rolls from sticking to the steamer;