Cantonese Chinese New Year Appetizers Made with Flour——【hand-rolled When You Get Rich】

Cantonese Chinese New Year Appetizers Made with Flour——【hand-rolled When You Get Rich】

1. 1. Take the dry flour in the mixing bowl, dissolve the Angel Yeast with warm water, then pour it into the flour and stir, then pour in an appropriate amount of cold water as needed and knead it into a soft dough.

2. 2. Put the lid on (three xing sounds). The developed dough is 2 times larger than the original, and it opens into a honeycomb shape.

3. 3. Take a small bowl, put the minced meat into it, add appropriate amount of salt, white pepper, soy sauce, and monosodium glutamate, and stir evenly.

4. 4. Knead the dough again for 5 minutes.

5. 4. Knead the dough again for 5 minutes, and continue to make the dough for 10 minutes.

6. 5. Like making dumplings, first roll into long strips.

7. 6. Use a knife to cut into small sections of 5 cm in length. Round, flatten, and roll thin. Don't be too thin, it's too thin to form a dumpling wrapper.

8. 7. Spread the minced green onion and minced meat on the dough.

9. 8. Fold in half.

10. 9. Fold in half again.

11. 10. The appearance after folding.

12. 11. The pointed end faces yourself.

13. 12. Use a knife to cut 1/2 the length of the longitudinal axis from the sharp end.

14. 13. The cut look.

15. 14. Roll the two ends of the fan-shaped side downwards and inwards. One hand roll is done, and the others are rolled in turn.

16. 15. Spread a little cooking oil on the bottom of the finished claw roll billet, and place it on the stainless steel grate at intervals to prevent it from sticking. It can also be covered with cage cloth, which can also play a non-stick role.

17. 16. Fill the pot with cold water. Put the awake claw roll blanks and grate into the steamer.

18. 17. Cover the pot, set the stove on high heat, wait until the water boils and the steam rises, and steam on high heat for 10 minutes.

19. 18. After turning off the heat, wait 2 minutes before uncovering.

20. 19. Put on the plate, and the steaming fortune will be hand-rolled, welcome to taste!

Tips:

1. Generally, the ratio of flour to yeast is 40:1, which means adding 5 grams of yeast to 200 grams of flour. Put the yeast in a bowl, dissolve it with warm water, pour it into flour and knead it well. It is best to put it in a warm place and wait for it to ferment.







2. If the Angel yeast at home has not been used up after opening the bag, and it will be left for a long time, the amount of yeast should be slightly increased next time the dough is made, because the activity will decrease.







3. According to Min's years of experience, the noodles made with Angel Yeast, with a little more alkaline noodles, will make the steamed noodles more fragrant. But remember that you must not put too much, half a teaspoon is enough, and knead the dough evenly.