海贫菜谱 - 花卷

论坛:江湖兵器作者:timmy发表时间:2008-01-07 15:22

以前发面都是没准儿, 时发时不发的. 最近发现家里一本英文中餐菜谱, 居然有详细的蒸花卷图解, 照着试一下, 面发得非常好. 特别把菜谱抄在这里, 这种准确计量计时的菜谱比较适合我这样的懒人用, 不用想, 东西都倒一起就好了. 做了两种, 葱花和椒盐.

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Make 16 rolls

1 tbsp yeast
2 tbsp sugar
1 cup lukewarm water
2 and 1/2 cups flour
1/2 tsp baking power
Oil

· Crumble the yeast into a bowl, stir in the sugar and water, stirring until sugar and yeast are disssolved.
· Sift the flour and baking powder and add to liquid, mixing to a fairly firm dough. Knead on a floured surface untill dough becomes smooth and elastic.
· Place the dough in a bowl , cover with plastic wrap and leave it in a warm place to rise until double in bulk. (about 2 hours)
· Knead a second time, then divide into halves, set one portion aside
· On a slightly floured board, use a floured rolling pin to roll out one portion of dough to a rectangle 40 cm X 30 cm. Brush the entire surface with sesame oil, then starting at the long side, roll up the dough to form a cylinder. Cut into 2.5cm slices, 16 of these.
· Place one roll on top of another and with a chopstick press firmly in the center. Repeat, to make seven more.
· Place in a slightly oiled steaming basket, and steam over boiling water for 8-10 minutes, repeat with the remaining portion of dough.

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