Bean Paste Roll
1.
Yeast is melted with warm water or milk.
2.
Add sugar to the flour, edible alkali (you can also replace it with the same amount of baking soda), and the alkalinity of the edible alkali can neutralize the sourness that occurs when the dough is fermented too quickly in summer. Pour the yeast water into the flour little by little, use chopsticks to adjust it to a flocculent shape until there is no obvious dry powder at the bottom of the basin. If the yeast water is not enough, add water or milk.
3.
After mixing and proofing for ten minutes, knead it into a smooth dough, cover it and let it stand for fermentation.
4.
It is twice as big and has a honeycomb shape inside.
5.
Internal structure.
6.
Roll it out with a rolling pin.
7.
Roll out into a square.
8.
Knead the dough well to exhaust.
9.
Spread a layer of bean paste evenly. I bought Wang Zhihe's bean paste, which is more delicate.
10.
Roll it up from one end, and roll it tighter.
11.
After rolling into a strip, press a little with your hand to shape it.
12.
Use a knife to cut into green bodies of the same size.
13.
A clear spiral can be seen on the side of each one.
14.
Put it in a steamer for secondary fermentation.
15.
It can be steamed when it is twice as big. After setting the fire to SAIC, turn to high heat and steam for 15 minutes, then turn off the heat and steam for 5 minutes and lift the lid.
16.
Steamed bean paste rolls.
17.
Take another picture.
18.
Finished product.
19.
Finished product.
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