#aca烤明星大赛#milk-flavored Big Flower Roll
1.
Prepare all materials and weigh out the amount
2.
Put all the materials in one basin
3.
And into dough
4.
Let it stand for ten minutes and then knead the dough repeatedly to form a smooth dough. (If you have a bread machine or a cooking machine, you can use it to knead the dough, it will be better and more labor-saving)
5.
Let stand for ten minutes, roll out into rectangles and cut into strips
6.
Brush with corn oil
7.
Cover with plastic wrap and let it stand for ten minutes, stretch both sides with both hands, gently and slowly twist the sides to grow long noodles
8.
If the two sides are not neat, you can use a knife to cut off the edges, lightly make a knife in the middle, only make a mark, do not penetrate
9.
Wrap one end around the big finger
10.
Winding from back to front, when winding the flower, twist the side to stretch the surface
11.
Winding in circles, pay attention: you must leave a certain amount of space, don't wind it tightly
12.
After everything is done, put it in the oven, set the fermentation gear, put it on the middle layer, and proof it for 20 minutes
13.
Boil the water in the steamer, put the proofed Hanamaki in the pot, heat up, 13 minutes after boiling, turn off the heat and wait 2 minutes before uncovering
14.
Steamed Hanamaki
15.
Finished picture
Tips:
This milky-flavored big flower roll does not need to be re-proofed. During the production process, it must be set aside and slowly find experience. It is impossible to make a very good plate at a time. Practice makes perfect. You don’t need a hot pot under cold water because you are already awake. When the hair is very good, it must be at the highest heat. The firepower is not enough and the effect is not good. After the steaming is completed, steam for 2 minutes. Do not move the pot. When removing the lid, do not let the steam drip onto the Hanamaki. Leave aside for the swelling. The longer the noodles are, the more the curling layers will be, the more beautiful it will be. It must be left in place, otherwise it is easy to stretch, or you can slowly roll it into strips. Snow flour is nourishing in the flour. Ranked first, the effect of the Hanamaki is very good, and the other flours are not as good. You can make more at one time, freeze it, and reheat it when you eat it. It is the same as freshly steamed. It is very convenient for breakfast.
