Fermented bean curd rolls
Overview
The flower rolls smeared with fermented bean curd juice and sugar tasted very good. Even Xiaoyang, who only likes steamed buns with meat fillings, ate a big one without realizing it. I didn’t have the nerve to post the recipe at first, as the Hanamaki rolls are too ugly, but the texture is so soft, pliable, and salty, so I decided to post it and share it, hehe~ I don’t have all-purpose flour at home, so I used the high flour I usually use to make bread, and the Hanamaki that came out felt much more delicious than usual.
Tags
Ingredients
Steps
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Put the yeast into the water and let it sit for 5 minutes
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Pour 25 grams of white sugar into the flour and stir evenly
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Slowly pour the rested yeast water into the flour while stirring with chopsticks
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Stir until fluffy, no dry flour can be seen in the basin
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Pour it onto the chopping board and knead it vigorously into a smooth dough. Place it in a basin and cover it with plastic wrap to ferment
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Let it double in size, take it out and knead it evenly to drain out the air, and knead it for a while
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Divide into 2 parts, roll out one part into dough
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Spread fermented bean curd juice on top and sprinkle sugar evenly
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Roll up
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Cut into even pieces
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Take two small sections and fold them up, use chopsticks to press down in the middle, stretch both ends and roll them up, then place them in a greased steamer
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Make the other dough in the same way. Cover the dough with a damp cloth and let it rise for 20 minutes. Put it in a pot with cold water and steam it over high heat for fifteen minutes. Do not open the lid after turning off the heat and steam it for another 3 minutes
