Ingredients ?
Low gluten flour 200g
Yeast 3g
Baking powder 2.5g
Sweetened sugar 5g (to make the yeast work better)
Water 114g (add or subtract as you see fit
Filling:
Brown sugar 20g
Sesame seed paste 30g
Scented oil a few drops (add as you see fit)
Brown sugar and sesame paste (add as you see fit). Ha
Brown sugar and sesame sauce rolls practice ?
Pour the weighed low gluten flour, baking powder and sugar into a bowl and mix well
Pour the yeast into a weighed bowl with warm water. Let it stand for a while.
Mix the yeast water with the flour mixture from step one. Knead the dough by hand until it forms a flocculent consistency, then knead by hand until the dough is *three light* ~ face light, bowl light, hands light
Place the dough at room temperature and let it rise for 30 to 40 minutes until it doubles in size. (Press in the center of the dough and the dough will not bounce back
Knead again at this point. Cut the dough into 51g pieces. Let it rest for another 10 minutes
Now, let's start making the brown sugar jaggery filling
Crush the brown sugar with a rolling pin until it's grain-free.
Add the jaggery and mix well. Add a few drops of sesame oil if the sauce is very thick
Mix the filling well
Now we're going to start wrapping the rolls.
Take a small dessert that's growing slowly, knead it with your hands, and then press it into a small round cake. Then use a rolling pin to gently beat the rolls.
Roll it into a long strip
Place the filling on top
Fold it in half and then unfold it to spread the filling to every part of the crust, leaving a little bit of an edge
Roll it, roll it, roll it
Seal it around the perimeter and the edges
Cut a slice in the center of the small pillows, and then fold two of them over each other. Press it with chopsticks. A small roll is ready~
Repeat the above steps to make six small pillows into a beautiful small roll
Place in a steamer and let stand for 10 minutes. Turn on the steamer and let it steam for 25 minutes. Remember to wait 5-6 minutes before removing the lid of the steamer.