Conch Flower Roll

Conch Flower Roll

1. Knead the yeast dough and roll it into thin noodles. Spread vegetable oil evenly, sprinkle with salt and pepper, and then sprinkle a layer of dry flour.

2. Cut the large noodles into wide strips vertically with a knife. Divide them into three equal parts according to the length of the strips. Stack one third of the end in pairs and cover the other one third of the top and stack three layers. After folding, use the back of the knife. Emboss lines.

3. Use chopsticks to pick up the finished noodles, the length of the embossed pavement will be longer. After picking up, you can put your hands in the middle.

4. Rotate the chopsticks 180 degrees.

5. Press the chopsticks on the board and pull it out. Do it in turn and let it wake up in a warm place for 15 minutes.

6. After waking up, you can steam it in the pot. My pot was not big enough, so I rolled the wake-up Hanamaki again and turned it into a round conch. Bring to a high heat and steam on medium heat for 20 minutes.

7. Turn off the heat and simmer for 5 minutes before uncovering.

8. Finished picture.

Tips:

When you make the dough, it will be harder, and the smaller things that the raw embryo will do, the finished product will be more lovely.