Pasta roll practice (video on pasta roll practice)

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List of contents for this article:

• 1、Lazy people do not need to roll or twist. It will succeed with one rolling and one pressing. Eight pieces are not enough for a meal!
• 2、Make dough at night and make it in the morning. It is delicious and convenient, with layers of fragrance and soft. It is so great to eat it for breakfast!
• 3、Can't you always steam rolls? Master these 3 points well and you will succeed once. The rolls are soft, beautiful and delicious
• 4、Curricula is one of the most common pasta dishes, so what should I pay attention to when steaming my own Curricula?

Lazy people do not need to roll or twist. It will succeed with one rolling and one pressing. Eight pieces are not enough for a meal!

Steam over high heat for 20 minutes until soft and tender. Pour the steamed pumpkin into a basin, press with a spoon into a delicate pumpkin puree, and dry until warm (about 35℃).

Take a small section, gently press it in the middle with chopsticks, then fold the ends in half towards the middle, squeeze tightly, and the shape of a flower roll is ready.

Take the two dough sheets and stack them up, use chopsticks to press the mark in the middle, and gently stretch the dough sheets.

First use water at about 40 degrees to transform the yeast. Pour the flour into a basin and add the yeast water. Stir with chopsticks first. Then use your hands to form a smooth dough, cover it with a damp cloth to ferment. (The dough needs to be moderately soft and soft.) Make the dough more than twice the size, open the honeycomb holes, and the dough will be ready. The face must be raised before the next step can be carried out. Transfer the dough to the chopping board, rub and exhaust, and wake up for 5 to 10 minutes.

Make dough at night and make it in the morning. It is delicious and convenient, with layers of fragrance and soft. It is so great to eat it for breakfast!

Chili rolls are a kind of breakfast pasta that is suitable for kneading dough in advance and making the next day. It tastes fluffy and soft, has rich layers, is salty, fragrant and slightly spicy, saving time and effort in the production process. Blend and ferment in advance: Prepare 400 grams of flour, add 4 grams of yeast and 1 teaspoon of sugar, and stir well with chopsticks. Add a small amount of warm water several times, stir until there is no dry flour, and then start to dough.

Preparation steps and noodles: Put 300 grams of flour and 3 grams of yeast into a basin, slowly pour in a proper amount of warm water, and stir with chopsticks until fluffy.

[Specific methods] 1. Pour 180 ml of warm water into the basin, add 1 gram of yeast, stir and melt. 2. Pour in 300 grams of flour and use chopsticks to stir into dough. This way, kneading the dough again will not stick to your hands. 3. Knead into a soft dough and seal the dough for at least half an hour. You can also put the dough in a fresh-keeping bag and place it in the refrigerator for a night.

The crispy cakes made according to the above steps are crispy, fragrant, and as thin as paper. They are very suitable for eating as snacks or breakfast.

Can't you always steam rolls? Master these 3 points well and you will succeed once. The rolls are soft, beautiful and delicious

1. It is not recommended to remove the cover immediately for freshly steamed rolls or steamed buns, steamed buns, etc... Let them stew for about 5 minutes before starting, so that the rolls will remain soft and not collapse after cooling.

2. Secondary fermentation: Place the prepared rolls in the steamer and carry out secondary fermentation to make the rolls softer. The secondary fermentation time should not be too long, generally 15-30 minutes. Steaming: After boiling the steamer water, put the steamer into the pan and steam over high heat. The steaming time depends on the size of the roll. Generally, medium-sized rolls need to be steamed for 15-20 minutes. Do not open the lid during steaming to prevent the rolls from collapsing due to cold.

3. Steamed rice rolls are a very popular Chinese noodle dish. Its unique shape and soft taste are loved by many people. If you want to steam a better-tasting roll, you can start from the following aspects: Material selection: Choosing high-quality flour is the basis for making rolls. High-gluten flour makes the rolls more elastic, while medium-gluten flour makes the rolls more soft.

4. Choose the right flour: Medium-gluten flour is usually used for steamed rolls, because it not only ensures the softness of the rolls, but also maintains a certain degree of toughness and is not easy to break. Full dough: dough dough is the basis for making dough, and it is necessary to ensure that the dough is smooth and elastic. Add appropriate amount of warm water and knead the dough while adding water until the dough surface is smooth and feels elastic. Fermentation should be appropriate: dough fermentation is a key step, and temperature and time must be controlled well.

5. The fermentation effect is the best. Tear the dough to see uniform fermentation pores. Curl shape: When making curl shapes, you can be creative and make different patterns and shapes to increase aesthetics. Steaming time: Steaming with cold water can better maintain the shape and taste of the rolls. The steaming time should not be too long to avoid the rolls being too soft or deformed. Follow the above steps and techniques to steam beautiful and delicious rolls.

6. Take out the pan and enjoy: After steaming, extinguish the fire source and wait for a period of time for the rolls to cool naturally. This will make the rolls more soft and delicious.

Curricula is one of the most common pasta dishes, so what should I pay attention to when steaming my own Curricula?

1. Rolls or steamed buns steamed over low heat will be loose and have a bad taste. Therefore, when steaming the rolls, they should be steamed over high heat, usually for about 15 to 18 minutes over high heat. It should be noted that do not take out the roll immediately after turning off the heat. Calm for 5 minutes before taking out the roll. This will ensure that the roll will be softer and will not fall back. What to do if the steamed rolls are not fluffy? One: The best choice of flour is to choose high-gluten flour to increase the taste of the rolls.

2. Observe whether the dough has a honeycomb shape. If there are a large number of pores, it means that fermentation is suitable. If the pores are too large, it means excessive fermentation. The rolls need to be soaked before being steamed in the pan. It takes about 15 to 20 minutes in winter and can be shortened in summer. The water must be boiled when serving the pot to ensure that the atmosphere lasts for 10 minutes. Make sure there are no leaks in the steamer and steamer and plug them tightly with a damp cloth. When using an aluminum pan, the lid must be sealed tightly.

3. If the steamed rolls become yellow and have an alkaline taste due to alkali, you can add 100 to 160 grams of vinegar into the steamer and steam again for 10 to 15 minutes. The rolls will turn white and have no alkaline taste. When steaming rolls, add a small amount of salt water to the flour to promote fermentation, and the steamed rolls are white and soft. In order to ensure that the rolls do not stick to the drawer cloth, do not unload the drawer immediately after steaming.