Name: Oil Residue Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 150g Old pasta; 220g warm water; 15g Sugar; 15g lard; Some Oil residue; Some salt; Some pepper; Some Chicken Bouillon Powder; 1-1.5g Edible alkali

Oil Residue Roll

by Qianqian_DOkzbcaviraI

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Oil Residue Roll

1. Prepare flour and oil residue

2. Add a little salt and pepper to the oil residue, mix well with chicken essence

3. Chop into pieces and set aside

4. Prepare the flour

5. Pour the flour into the bread machine, tear the old pasta into small pieces by hand

6. Add water and 15 grams of sugar

7. Knead the dough into a ball, add 15 grams of lard in the middle and knead it again into a smooth dough

8. Put it in the bread machine and ferment to double the size (because the old noodles are used for fermenting, the current room temperature is about 25 degrees for 6 hours)

9. After the fermented dough, add edible alkali to neutralize the sour taste, and knead it smoothly.

10. Roll into a large rectangular dough sheet with a thickness of 0.3cm

11. Spread oil residue evenly

12. Roll up from one side to grow strips

13. Cut into a uniform knife to cut the raw embryo like a steamed bun

14. Put it into the steamer, the hot water pot (don’t turn on the fire yet), let it rise again for 20 minutes, then turn on the fire, steam for 15 minutes after steaming, and then steam for 5 minutes