Teach you a new trick, it's simpler than steamed bread rolls, fluffy and soft look at the appetite

【Carrot fried roll】

Ingredients: 300 grams of flour, 3 grams of yeast, 3 grams of sugar, 160 grams of carrot juice

Excipients: oil, salt, crushed black sesame seeds, crushed peanuts

Method:1. Cut the carrot into small pieces, add the same amount of water as the carrot to squeeze the juice, don't add too much water, you can beat it into juice, too much water will make the color of the carrot very light. Add 3 grams of yeast, 3 grams of sugar, 160 ml of carrot juice and flour to 300 grams of flour.

2. Knead the dough repeatedly, knead evenly and delicately without sticking to your hands, then put the dough into a rice cooker liner, and then put it in a steamer with warm water to ferment to twice the size of the steamer, and put it in a steamer with warm water, so that the long-term heat preservation increases the temperature and moderation, and greatly shortens the fermentation time.

3. Knead and exhaust the dough and roll it into rectangular slices with a thickness of about 2 mm, smear it with oil, sprinkle with salt, black sesame seeds, and peanuts, and spread it evenly.

4. Fold the dough sheet three times along the length, fold out four layers, and cut it into narrow strips 2 cm wide with a knife.

5. Stack two together, stretch it, and twist it twice in the opposite direction with both hands.

6. Cover the finished green billet with plastic wrap and ferment it twice to twice the size.

7. Pour an appropriate amount of oil into the pan, heat it, put the secondary fermented green billet into the pan, fry it slightly, pour in flour water, cover the pot, fry until the water is dry, and the bottom is golden and crusty.

This is done, and he has successfully shown his hand in front of his family!!

To add a point, this carrot fried roll can actually be fried without frying, after the second fermentation, it can be directly put into the steamer to steam, and I personally feel that the steamed is more fluffy and soft!

Tips:

1. When twisting the roll, do not stretch the length with both hands, so that the texture is not beautiful, and the length is more beautiful to close.

2. In the later stage of frying, turn to low heat, the "sizzling" sound in the pot gradually disappears, you can open the lid to observe the bottom coloring situation to decide whether to turn off the heat.

3. Now that the weather is cold in this season, there is no heating in the south, and it is a problem to make noodles, so I thought of a small trick, that is, put the basin in a steamer with warm water and ferment it through the water, which can greatly shorten the fermentation time and ensure a success.