Raisin Bun Rolls
by Big dust zi
Favorite
Difficulty
Normal
Time
2h
Serving
2
My little niece’s favorite steamed bun rolls. "
1. The yeast powder is dissolved in warm water.
2. Put flour in a bowl, put sugar and salt diagonally, and dig a hole in the middle.
3. Add the yeast water and stir while adding it to form a flocculent shape. If it is too dry, add some water to adjust it~, the dough for making steamed buns is harder than the buns.
4. Make a rough dough with your hands, cover it, and let it stand for 10 minutes.
5. Then knead it into a smooth dough, cover it, and leave it to ferment.
6. Fermented to 2 times the size, the inside is honeycomb.
7. Take out the press to expel the air.
8. Roll thin.
9. Brush a layer of colorless and odorless Canadian canola oil in the middle.
10. Sprinkle with blackcurrant raisins.
11. Roll up from top to bottom.
12. Roll the dough, put greased paper on the bottom, and put it in the steamer.
13. Leave it to ferment for about 20 minutes, which is twice the original size.
14. Start steaming in cold water, then turn to medium heat and steam for 15 minutes after SAIC.
15. Turn off the heat and simmer for 3 minutes before uncovering, the white and fat steamed buns~
16. Cut into pieces~
Tips:When brushing with oil, it is not recommended to use heavy flavored oil. If you do not have canola oil, you can brush with a layer of water.
