Spinach Rolls
1.
After the spinach is cleaned, boil water in a frying spoon, put a little salt in the water, add a few drops of cooking oil, add the spinach to a quick blanch, remove it and put it in cold water and let it dry.
2.
Cut the spinach into sections and put it in the food processor, add water, the amount of water is half of the amount of spinach, can start the machine, and whipped the spinach into a fine spinach puree. , Because it’s making pasta, start the machine twice more to beat the spinach a little more delicately
3.
Pour a part of the whipped spinach puree, add the yeast and stir, let the yeast and the spinach puree fuse, melt the yeast, and let it sit for a few minutes
4.
Then put flour and noodles in the pureed spinach, stir it with chopsticks to form a flocculent shape, and then form a dough. At this time, depending on the softness of the dough, add the pureed spinach. Make the dough and cover it well, make the hair twice as big in the warm place
5.
After the dough is ready, melt the baking soda with a little bit of warm water, pour it into the dough and mix it evenly, hold the dough like a fist, and pour the baking soda into the dough and knead it evenly.
6.
Take out the dough and knead it for a few times, then roll it into a large pancake shape, brush with a layer of oil, sprinkle a little bit of salt and pepper, turn the dough, let the dough stick the seasoning evenly
7.
Then roll up the noodles, divide them into 2 cm wide sections, and make a set of 2 to make a flower roll. See what you will do, as long as you do more levels
8.
My method of making Hanamaki is very simple. Stack them up and down, pinch the two ends to stretch slightly, twist the two ends up and down in opposite directions, then connect them together, put them underneath, and organize them.
9.
Put the prepared Hanamaki raw embryos in a steamer and let it grow for another half an hour. When Hanamaki's hair rises, steam it on the fire. Steam on high heat for 12 minutes, simmer for 5 minutes and boil.
Tips:
If you feel that steaming the buns by yourself is always a bit imperfect, I recommend making Hanamaki. Hanamaki has a variety of shapes, as long as you can twist it, and after it is steamed, the skin will not collapse and look bad when boiling. Put salt and pepper in the Hanamaki. It is very flavorful, like this kind of vegetable rolls, with salt and pepper, it is even more delicious.
When making vegetable pasta, whether it is spinach or carrots, etc., add a little baking soda to synthesize it, so that the bright color of the vegetables can be maintained, and the yeast dough will not have the taste of yeast with the addition of baking soda. It tastes good with wheat and it tastes better.
Control the softness and hardness of the dough, because the water content of the pureed spinach used by everyone is different, so the amount of pureed spinach used is different from the amount of pureed spinach used in the dough. Master the amount of puree by yourself, and the dough should not be too hard. That's it. The hardness of the dough is slightly softer than that of the dumpling dough.
