Spiral milk floss rolls

Spiral milk floss rolls
Today I made two large pots of spiral rolls, this spiral milk floss roll Knead the dough with pure milk without a drop of water and stuff it with homemade meat floss salad dressing. Beautiful, white, soft, sweet and delicious. Suitable for all ages
Main ingredients
  • Ordinary 400 grams of flour
  • 15 grams of sugar
  • 3 grams of yeast
  • 200 grams of milk according to the water absorption of flour
  • Appropriate amount of corn oil
  • Appropriate amount of chives
  • Appropriate amount of thirteen spice
  • Appropriate amount of meat floss
  • appropriate amount of salad dressing

Step 1 of Spiral Milk Fragrant Pork Roll1.Mix flour and yeast powder slowly into warm water and stir with chopsticks to form a floc.

Step 2 of Spiral Creamy Pork Roll Fermentation until doubled in size</p><p><img src=3.Moisten the index finger with flour and poke a hole in the middle.The hole will not collapse or shrink, or the dough will be opened in the middle.You can see that the inside has become a honeycomb and fermented.

Step 4 of Spiral Milk Fragrant Pork Roll4.Knead the fermented dough to the surface Smooth

Step 5 of Spiral Milk Fragrant Pork Roll 5.Roll out the dough into a rectangular sheet and brush evenly with a little oil of salad dressing

6.Sprinkle some minced meat floss, chives and thirteen incense

Step 7 of Spiral Creamy Pork Floss Roll7.Fold the dough in half and brush with oil evenly

Step 88.Cut the dough into wide strips evenly

Step 9 of Spiral Milk-flavored Pork Rolls9.3 strips are a group of lasagna noodles, slowly stretched and twisted together to form a spiral

Step 10 of Spiral Milk-flavored Pork Floss Roll10.Put it in a drawer There should be a gap in the middle of the steamer of the cloth, because it will become larger when steaming, and the second proofing time will be adjusted for 20 minutes according to the temperature to double the proofing time.

Step 11 of Spiral Milk Fragrant Pork Roll Then open the lid</p><p>1.After the pot is boiled under cold water, keep the steam on medium heat for about 15 minutes.2.After steaming, let it simmer for 5 minutes.Then open the lid and be careful not to drip the water on the lid On the pastry 3, the dough should be kneaded until the surface is smooth before or after fermentation, so as to make the pastry with a smooth surface</p></div>         </div>
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