Brown Wheat Flower Roll Dragon

Name: Brown Wheat Flower Roll Dragon
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Brown wheat; 120g Wheat flour; 3g Dry yeast; 10g Sugar; 2g salt; 200g Cold water for flour; 20g Vegetable oil

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Coarse grains are becoming more and more popular. Compared with N years ago, they are more powerful than refined grains. In terms of taste and digestion, refined grains are better, so don't blindly over-elevate the nutritional value of coarse grains. You can use them as an embellishment or combination in your daily diet.

Today's Hanamaki is different from the traditional ones, because it resembles a stick, and because the undulating pattern resembles a "dormant" dragon, I named it "Huajuan". It doesn't matter what the name is, the method is simple, the layers are distinct, the shape is different, and the brown wheat flour is added, so it is very popular to serve.

Don't look at it looks like a stick, but it tastes very soft, and when you pinch it with your hand, it immediately rebounds back to its original shape; and it has a distinct layering, which is not a "fancy".

To make a long story short, I used multi-grain to make Hanamaki. The layers are distinct and soft. When kneading the noodles, put 2 small pieces of ingredients, and you can eat one of them.

Ingredients

Brown Wheat Flower Roll Dragon

1. Brown wheat flour, wheat flour, dry yeast, a little sugar, salt, and cold water at room temperature are put into a basin. First, use chopsticks to stir into a flocculent shape, and then knead it into a smoother dough. Put the plastic wrap at room temperature (about 28 degrees) Basic fermentation; adding sugar and salt can increase the taste of Hanamaki, while sugar can also provide fermentation nutrients for yeast; brown wheat must be paired with wheat flour to taste;

2. It can be used when the dough is 2-3 times the size;

3. Lift the dough, the inside of the dough is full of even pores, and there is a slightly sour fermented taste;

4. Grab two handfuls of wheat flour (outside the portion) and knead it into the dough. The dough becomes as fine and non-porous as when it is not fermented; this is also one of the key points for making smooth pasta;

5. Knead the dough into thin strips and divide them into 6 equal parts;

6. Roll out the dough into a rectangular sheet with a length of about 20cm and a width of about 10cm;

7. Brush the surface of the dough with a layer of oil, and then use a scraper or knife to cut two slits in the middle, do not cut the ends;

8. Roll up from top to bottom;

9. With the interface facing down, use chopsticks to press slightly harder on each smooth dough roll, and the level will appear upward;

10. Put the finished Hanjuan dragon raw yard on the steamer covered with steaming cloth, cover it, and ferment for 20 minutes (adjust the time of the second heating according to the room temperature in different seasons);

11. Steam for 15 minutes after the high heat, simmer for 5 minutes and then uncover, the surface is smooth and wrinkle-free.

Tips:
1. Brown wheat is a coarse grain that is less planted and has high economic and nutritional value. It is named after its brown color; it is poor in gluten, so it is generally not used alone. It needs to be used in conjunction with wheat flour in proportion to 1:1 or 2:1 can be used; brown wheat is very absorbent, so the amount of water is more than usual when kneading wheat dough;
2. No matter what kind of noodles, steamed bun rolls, more water, the dough will be soft, the steamed noodles are soft, but the plasticity is poor, and it is very easy to deform; if you want a strong three-dimensional shape and not easy to deform, you can put less water; ferment When in place, the pasta is soft and elastic, and is less affected by the amount of water;
3. If you want to have a rich layer of Hanjuan Long and turn it all up, the dough sheet needs to be rolled out thinner, and the length is slightly longer, but not too wide; if it is too wide, the length of the dough roll will be longer, not after the chopsticks are pressed. It tilts up to the sides very well, and the layers can't show up;
4. Not limited to brown wheat flour, other coarse grains can be used.