Tuesday, July 12, 2011

Chinese rolls (花卷)

500g plain flour
2 1/2 tsp yeast
2 1/2 tbsp oilve oil
2 1/2 tbsp sugar
pinch of salt
250 ml water
24 pcs white paper ( 4cmX4cm)

1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.
2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.
4. Turn dough out onto a lightly floured surface and knead for 1 minute. Divide the dough into 2 portions.

5. Roll each portion out into rectangular shape of about 1/2 cm thick.

6. Fold into half and cut into 12 pieces.

7. use a chopstick to press in the middle of a piece of dough.

8. Fold the dough along this depression and pull lightly to about double its length. Twist it as you pull....

9. Bring the two ends together..... and "tie" a knot.
10. Place on a piece of white paper.

11. Arrange the buns in the steamer with gaps in between as the buns will expand further during steaming.
12. Set aside for about another 10-15 minutes for them to rise.

13. Steam for 15-20 minutes.
14. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.
15. Chinese rolls are plain in taste; they are served with other main dishes, like braised pork..... .

* Another way of folding a chinese roll:

1. Fold into half first. Then fold another time as shown in 2nd picture below.

2. Put a chopstick in the middle. Hold the two ends together and pull+twist...

3. As you pull and twist, bring the ends back to where the chopstick is. Pull out the chopstick and press the ends in it.

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