Chicken Mushroom Roll
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare the flour, low-gluten flour, and white sugar in a bowl and mix well. Angel yeast and steamed bun improver are diluted with warm water (about 35 degrees) and mixed with flour to form a smooth dough. Cover with a damp cloth or seal to keep fresh Membrane, ferment it to 2 times its size.
2. Use flour fermentation time to make chicken puree, chop chicken breast into puree, mince green onion, mince ginger, put the above ingredients into a bowl, add 13-flavor fillings, soy sauce, fish sauce, pepper oil, edible oil , Stir well and set aside. (I also added some scallion oil and ginger oil)
3. Use your fingers to put a hole in the dough, and it will be ready if you don't retract it.
4. Exhaust the fermented noodles and knead into a smooth dough.
5. Take part of the dough, roll it on the panel with a rolling pin into a thin and even dough, then spread the prepared chicken paste evenly on the top, sprinkle a little salt on it, and roll it up and down to the middle position.
6. Cut into small portions with a knife, splice 2 pairs in a group, and finish in turn.
7. Put the finished Hanamaki on the steamer one by one (the steamer should be covered with a wet steamer cloth) and let it off a few times, about 10 minutes. You can start steaming. Put cold water into the pot and boil SAIC on high heat. Turn to medium and low heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid. (Otherwise, Hanamaki will collapse and cannot rise)
8. The steamed chicken mashed rolls can be eaten, so I picked 2 of them to take pictures. With these flours, I can make about 10 pieces like mine and control them by myself.
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