How to make steamed dough rolls

Dead dough rolls refer to a well-known specialty snack in Tianjin. The ingredients needed to make dead dough rolls include lard, semi-boiled flour and flour. The finished dead dough rolls are chewy and have distinct layers. The thin dough is like paper. The method of making dead dough rolls is also relatively simple, and the dough needs to be left to rest for about 15 minutes. Let us learn more about this.

How to make steamed dough rolls

Ingredients

Main ingredients: 300g wheat flour, 20g corn oil, 100g boiling water, 100g cold water. Auxiliary ingredients: salt to taste.

step

1. Prepare the ingredients. 2. Pour boiling water into the flour and mix well with chopsticks. 3. Add cold water to the flour and stir while adding. 4. Stir into lumps first and let cool slightly. 5. Then knead into dough and cover with wet cloth sugar for 15 minutes. 6. Then knead into smooth dough. 7. Roll the dough into a rectangular sheet with a thickness of 1-2 mm. 8. Add a little refined salt and spread evenly. 9. Pour corn oil on the dough. 10. Spread evenly on the entire dough. 11. Slowly roll up from one side, stretching while rolling until it is completely rolled up. 12. Use a knife to cut into uniform roll blanks. 13. Put the raw roll blanks into the steamer. 14. Bring the steamer to a boil over high heat, put in the raw roll blanks, and steam them for 10 minutes over high heat.

Method 2

Ingredients : 300g wheat flour, 20g corn oil, 100g boiling water, 100g cold water. Auxiliary ingredients: salt as appropriate. Steps : 1. Prepare the ingredients. 2. Pour boiling water into the flour and mix well with chopsticks. 3. Add cold water to the flour and stir while adding. 4. Stir it into lumps first and let it cool slightly. 5. Then knead it into dough and cover it with wet cloth sugar for 15 minutes. 6. Then knead it into a smooth dough. 7. Roll the dough into a rectangular sheet with a thickness of 1-2 mm. 8. Add a little refined salt and spread it evenly. 9. Pour corn oil on the dough. 10. Spread it evenly on the entire dough. 11. Slowly roll it up from one side, stretching it while rolling, until it is completely rolled up. 12. Cut it into even rolls with a knife. 13. Put the raw rolls into the steamer. 14. Bring the steamer to a boil over high heat, put in the raw rolls, and steam them over high heat for 10 minutes. 15. Remove from the pan immediately after steaming. 16. After it has cooled down a little, rub it lightly with both hands a few times to make the layers of the rolls more distinct. Tips: Let the heat from the boiled noodles dissipate first, use chopsticks to spread it out and let it cool before kneading it into dough. When cutting the dough, cut quickly to make the layers obvious. Rub the steamed rolls lightly with both hands a few times to make the layers of the rolls more distinct.