Home-cooked turmeric rolls
The ingredients used are cougars, which are derived from a legume plant grown in the northwestern border region of Shaanxi, Gansu and Ningxia. This type of plant is generally planted in the first-class free space in the field. Most of them are originally grown by farmers for their own use. They are sold on the market, but Not often in large quantities. With the demand of the material circulation market, it is now available on Taobao. You can find it by searching for coumadin or bitter beans. Buy some and store them in a sealed refrigerator. They can be stored for a long time without deterioration.
Raw ginger family, there are many varieties, it is one of them and turmeric turmeric rhizomes. Under normal circumstances, turmeric is ground into a powdered form for food addition and it is tasteless. Turmeric is also used for a wider range of purposes. It has become the most practical effect of turmeric. Alcohol contained in turmeric turmeric, curcumin and volatile oil has a significant lowering of blood plasma cholesterol, hepatic cholesterol. Curcumin can reduce liver weight, reduce the content of various lipids in the liver, and inhibit fatty acid synthesis.
The Hanamaki steamed with these two plant materials are golden in color and exude an attractive fragrance.
Coumato Turmeric Hana Roll
Ingredients: 1,250 grams of flour , 625 grams of water, 14 grams of salt, 7 grams of coumadin, 5 grams of turmeric, 20 grams of fresh yeast (10 grams of yeast)
1. Dissolve the yeast with water and pour it directly into the flour, stir it with chopsticks to form a flocculent shape, knead the dough until it is smooth and ferment, and it will be ready when it is twice as large and full of bubbles.
3. Roll out into thin slices 20cm wide and 0.5cm thick, pour salad oil on the surface and brush evenly with a brush
4. Sprinkle fine salt first and wipe it evenly with your hands
5. Sprinkle with turmeric powder and rub well by hand
6. Finally, sprinkle with citronella powder and spread it evenly
8. Roll into a long strip
9. Use a knife to cut into small doses one by one, any size you want but equal
10. Take a dough and stretch it to both ends, then fold it back in half
11. Close the two ends and pull it again.
12. Tuck the 2 ends inward, finishing and shaping
14. The noodles that have been cooked can be steamed by hand. It will become lighter because it is full of air. Boil the pot on high heat, turn to medium and low heat for 15 minutes, turn off the heat, wait for 3 minutes to open the lid and start the pot
1. Whether steamed buns or Hanamaki, the amount of water is half of the flour. If you want a solid taste, you can use less water. Hanamaki should be shaped too soft and the shape is not good, so the dough is slightly harder. Beautiful shape
2. Roll the dough sheet to a width of 20 cm because the width is just right when rolled up.
3. After the high heat is boiled, turn to medium and low heat. Don’t rush to open the lid after turning off the heat. Keep it on for 3 minutes before opening the lid.
4. Use 20 grams of fresh yeast, if not, use 10 grams of instant yeast
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