Fermented Bean Curd Rolls with Red Oil

Name: Fermented Bean Curd Rolls with Red Oil
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 260g warm water; 10g yeast; 5g Baking powder; 5g granulated sugar; Some Fermented bean curd; Some Laoganma chili oil

by Chick_hebycE

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Here is a good way to quickly ferment the dough, it only takes ten minutes to ferment the dough successfully! There is no longer any need to worry about the dough fermentation time. In winter, as long as there is heating and room temperature in the home, it can be fermented. I tried two kinds of pasta. Western-style pizza and Chinese-style Hanamaki are both delicious. The Hanamaki in the recipe is made of fermented bean curd. The filling made with Laoganma chili oil is very delicious. If you like, you can try it with me. "

Ingredients

Fermented Bean Curd Rolls with Red Oil

1. Finished picture

Fermented Bean Curd Rolls with Red Oil recipe

2. Pour 500g flour into the basin, add 5g baking powder and stir evenly;

3. Pour 250 grams of warm water into the container, add 5 grams of yeast and 5 grams of sugar and mix well;

4. Pour into the basin and stir with chopsticks to form a fluffy shape;

5. Knead it into a smooth dough with your hands, cover it with plastic wrap and let it rise for about ten minutes (my chef machine kneads the dough for 7 or 8 minutes in the third gear);

6. The fermented dough has obvious dense air bubbles in the hands;

7. Take out the fermented dough and knead it for a few minutes, expel the gas in the dough and round it;

8. Roll out a rectangular piece of dough with a rolling pin;

9. Mix the tofu and chili oil and stir well (I use Laoganma chili oil and fermented bean curd to mix, because the fermented bean curd contains high salt, so there is no need to add salt);

10. Spread evenly on the dough;

11. Rolls into strips;

12. Evenly cut into small cubes;

13. Take two small pieces overlapping and press them in the middle with chopsticks;

14. Stretch and twist slightly;

15. Both ends are wrapped around the bottom;

16. Complete each one in turn;

17. Pour appropriate amount of water from the steaming pot, and place the rolled flower rolls on the dragon drawer;

18. Cover the pot and let it stand for another five or six minutes. The fermented Hanamaki is swollen and empty by hand;

19. Steam on medium heat for 20 minutes, then simmer for 2 minutes after steaming;

20. Finished picture

21. Finished picture

Tips:
1) When making noodles, be sure to use warm water of about 38 degrees, that is, warm water that is slightly warmer than the palm of your hand to better help the fermentation. 2) Baking powder and sugar are also additives that promote the fermentation of the dough, which is essential in this recipe! 3) The fillings can be matched according to your own preferences, such as salt and pepper onion oil, spiced cumin, etc. In fact, it is especially important to master the correct production method!