Multi-grain rolls
Overview
Coarse grains are simple to process and have a lot of crude fiber. They feel like they are irritating your throat and are not very popular in taste. However, they retain many nutrients that are not found in refined grains. Eating them once in a while can not only improve the taste but also increase nutrition.
Tags
Ingredients
Steps
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Boil the yeast powder and add flour (the multigrain noodles are mixed together in advance, so you can only see two colors of noodles in the picture.).
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First stir into small flocculent dough, and add water while kneading.
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Knead until it forms a medium-soft and smooth dough, and leave it in a warm place to ferment.
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When the hair is doubled in size, poke a hole and if it does not shrink back and becomes honeycomb-shaped inside, it is considered ready.
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Deflate the dough and divide it into three small pieces. Use a rolling pin to roll one of the dough into a thin dough. Sprinkle evenly with salt and thirteen spices (pepper noodles are also acceptable).
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Brush with a thin layer of oil and roll into long rolls.
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Cut the dough roll into roughly sized pieces.
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Two stacked on top of each other.
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Use chopsticks to press down from the middle.
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The curls have become warped and look better with a little tidying up.
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The finished Hanamaki blank needs to be proofed twice. The volume will increase. If it is light when weighed by hand, it is ready. After the water in the pot boils, add the Hanaki dough, turn to low heat for about 5 minutes, then turn to high heat for about 20 minutes and it will be cooked.
