Lotus Roll

Name: Lotus Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Wudeli flour; 3g yeast; 290g warm water; 5g Sugar; A small amount oil

by Line line 3896

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have been thinking of lotus rolls for a long time, but they have been rough. This time I used a little snack on the details, and the result is quite satisfactory. Share the production process with everyone.
In spring and winter, I usually make it at 12 o'clock in the evening (I am a northerner, and the temperature on the balcony at home is about 15 or 16 degrees at night). Knead the noodles around 6 o'clock in the morning to save hair. It can be steamed in a basket around 11 noon. Proofing time and saving time are related to temperature, so you can make reasonable arrangements based on your own situation. "

Ingredients

500g Wudeli Flour
3g Yeast
290g Warm Water
5g Sugar
A small amount Oil

Lotus Roll

1. Wudeli flour 500g, yeast 3g, warm water 290g. Yeast is dissolved in warm water. The water temperature should not be hot, about 30 degrees. Because the water content of the flour is different, 20-30 grams of water can be reserved to adjust the softness and hardness of the dough. The dough for lotus rolls should be slightly firmer.

2. The dough has doubled its size, and when you see the pores in the dough, you can start making it.

3. Knead the large dough, knead evenly, knead into long strips, cut the ingredients, each weighing 50g.

4. A set of two agents is rolled into a disc with a diameter of about 13 cm and a thickness of about 0.4 mm. Roll out the dough as much as possible, and lightly brush a layer of oil on the wafer with an oil brush. Do not brush too much.

5. Fold the dough sheet in half to adjust the alignment position of the top and bottom sheets.

6. Fold in half again, and the dough is fan-shaped. The two dough pieces should be placed like looking in a mirror. Have you ever noticed that I put them upside down?

7. Cut three evenly.

8. Three strips of dough are stacked from the outside to the inside. The top tip is small, with the tip facing outward. Adjust the alignment of the cuts on both sides.

9. Press down with chopsticks in the middle to adjust the alignment of the cut surfaces separated by the squeezing.

10. Take two chopsticks. Place them in the middle of the dough and press down to the bottom of the dough. You can let go and slightly adjust the cross section of the dough that is staggered by extrusion, but do not pull out the chopsticks.

11. Hold both ends of the chopsticks with both hands and fold them inward, and a lotus flower will bloom. Gently turn the chopsticks and pull out, and a lotus roll is successfully made.

12. Save the dough cover until the dough becomes lighter (note: it must be saved after the production is completed, can not be omitted!), it can be steamed in the water pot for 18-20 minutes, turn off the heat and wait a minute or two before lifting the lid (such as saving The hair is not in place, you can cool the water pot).

13. Be pretty!

Tips:
1. Make the lotus roll noodles a little harder. After doing this, it will save hair and not deform easily.
2. If you want to be exquisite, you have to adjust the details at any time.