Breakfast bun bacon roll

The focus of this recipe is how to make good noodles. Roughly dumpling flour: water=3: 1, buns or bread=2.5: 1 Based on different flours, different humidity, sugar and yeast, etc. will vary.

The focus of this recipe is how to make good noodles. Roughly dumpling flour: water=3: 1, buns or bread=2.5: 1 Based on different flours, different humidity, sugar and yeast, etc. will vary.

Material

flour
water
Bacon
yeast
Selection of baking powder

In groups. Put the noodles into the pot first, slowly add water to make a smooth dough.

Fermentation. Put the dough on the bottom of the rice cooker and heat the steamer for two hours, so that the temperature and humidity can be maintained at the same time, and there is no need to add plastic wrap to prevent the upper layer from cracking.

Plastic surgery. Whether it's making dumplings or skyscrapers, plastic surgery begins here. For example, this bacon roll first rolls the noodles into a rectangle, cuts the bacon into long strips, then rolls up and cuts like a sushi roll.

Secondary fermentation. Put it in the steamer and ferment for two and a half hours, pay attention to leave a large space.

Just steam it.

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