Lotus roll

Overview

I have loved the lotus roll for a long time, but it has always been relatively rough. This time I paid a little attention to the details, and the result is quite satisfying. The production process is shared with everyone. In spring and winter, I usually bake noodles at 12 o'clock in the evening (I am from the north, and the temperature of the balcony at home is about 15 or 16 degrees at night). Knead the dough around 6 a.m. to save time. It can be steamed in a basket around 11 noon. The time for rising and saving noodles is related to the temperature. Parents, please make reasonable arrangements based on your own situation.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• full banquet of manchu and han dynasties
• oil
• sugar
• warm water
• wudeli flour
• yeast

Ingredients

Steps

1. 1 500g Wudeli flour, 3g yeast, 240g warm water. Dissolve the yeast with warm water. The water temperature should not be too hot, about 30 degrees. Due to the different moisture content of flour, 20-30 grams of water can be left to adjust the softness and hardness of the dough. The dough for lotus rolls should be slightly harder.

   

2. 2 When the dough doubles in size and you can see the air holes inside the dough, you can start making it.

   

3. 3 Knead the large dough until smooth, roll it into long strips, and cut into pieces. Each piece weighs 50g.

   

4. 4 Take two doughs and roll them into a round piece with a diameter of about 13 cm and a thickness of about 0.4 mm. Roll the dough into a round shape as much as possible, and brush the round piece lightly with oil. Do not brush too much oil.

   

5. 5 Fold the dough piece in half and adjust the alignment of the upper and lower pieces.

   

6. 6 Fold it in half again, and the dough will be fan-shaped. The two dough blanks should be placed as if looking in a mirror. Did you notice that I put them upside down?

   

7. 7 Make three even cuts.

   

8. 8 Three strips of dough are stacked from outside to inside. The top tip is pointed outwards. Adjust the alignment of the cuts on both sides.

   

9. 9 Use chopsticks to press down in the middle to adjust and align the cut surfaces separated by squeezing.

   

10. 10 Take two chopsticks. Place them in the middle of the dough, and at the same time press down to the bottom of the dough. You can let go and slightly adjust the offset of the dough due to extrusion, but do not pull out the chopsticks.

    

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

    

12. 12 Remove the dough cover until the dough becomes light (note: the dough must be covered after making and cannot be omitted!), steam in a pot with boiling water for 18-20 minutes, turn off the heat and wait for a minute or two before lifting the lid (if the dough is not covered enough, you can boil it with cold water).

    

13. 13 Be beautiful!