China Naming Network - Eight-character query< - What is a flower roll?

What is a flower roll?

Flower rolls are pasta similar to steamed bread and steamed buns. China ancient pasta, a classic home-cooked staple food, can be made into salt and pepper, sesame paste, onion oil and other flavors. Rich nutrition, delicious taste and simple method. Slice the noodles, mix the ingredients, roll into a hemisphere, and steam.

According to legend, during the Three Kingdoms period, Zhuge Liang, the prime minister of Shu, led his troops to attack Nan Man and captured Meng Huo alive in seven ways, so that Meng Huo finally surrendered. Zhuge Liang moved his troops back to Chaoxian, passing through Lushui on the way.

When the army chariots and horses were preparing to cross the river, suddenly the wind was strong, the waves were thousands of feet, and the ghosts were crying and howling, so the army could not cross the river. At this time, Zhuge Liang summoned Meng Huo and asked why. It turned out that the two armies were at war, and the fallen soldiers could not return home to reunite with their families, so they made waves on this river, preventing all the soldiers from returning home. When the army wants to cross the river, it is necessary to sacrifice the heads of 49 barbarians to the river, so as to be calm.

Zhuge Liang thought: casualties are inevitable when the two armies are at war. How can we kill 49 more people? Thinking of this, he came up with a plan, that is, he ordered the cook to take rice flour as the skin, wrap the meat of black cattle and white sheep, and mold 49 heads. Then, set up the incense table, sprinkle wine and offer sacrifices to the river.

Since then, there has been a saying of "steamed bread" among the people, and Zhuge Liang has also been honored as the ancestor of dough sculpture. In the Ming Dynasty, Lang Ying recorded in his notes "Seven Manuscripts": "The real name of steamed bread is Mantou, which is a sacrifice to the gods. Zhuge Zhi ordered Meng Huo to take bread and meat as the head sacrifice, which was called' Man Tou' and is now also steamed bread. "

After all, the steamed bread created by Zhuge Liang is full of beef and mutton, which is complicated and expensive. In this way, later generations omitted the process of making stuffing and turned it into steamed bread. Stuffed buns are made, and those with many folds like flowers are called "flower rolls"

500g of flour, 0/5g of oil/kloc-,50g of onion, and proper amount of salt.

(1) Flour is mixed with water and flour fertilizer to form dough, after fermentation, alkaline water is added and kneaded evenly.

② Cut onion into fine powder, add salt and oil and mix well. Rub the dough into embryo, roll it into rectangular pieces, brush it with oil, sprinkle with chopped green onion and roll it up;

③ Steam in a cage for a quarter of an hour.

manufacturing process

(1) Roll the dough into 0.5cm thick dough pieces, sprinkle with salt, pepper noodles (spread evenly by hand) and oil (pick up the dough pieces and fold them several times to spread evenly), roll the dough pieces into rolls with the width of 1cm to 1.5cm, and finally see your modeling ability. Take two or three rolls, stack them vertically, stretch them, twist them a few times, finally align the two ends, pinch them tightly, shape them, and steam them in a pot. ② You can make sweet sesame sauce, salty sesame sauce, salt and pepper, scallion oil, cream, egg yolk and bean paste.

Onion oil flower roll

Onion oil flower roll

Onion oil flower roll

Materials:

1: Full-effect flour (3 cups), baking powder (1.5 teaspoon), 2 shallots, and mix well.

2: Warm water 1.5 cup, sugar 1 tablespoon, 2 tablespoons of instant baking powder, flour 1 tablespoon, and mix well. Let stand 10 minute.

3: Corn oil and salt.

Exercise:

Dough: Put 1 ingredients into a basin, add two ingredients and knead into soft dough. You can put some corn oil on your hands when kneading dough. Keep it warm in a warm place until the dough is twice as big as before. Divide the dough into two pieces, make each piece into a rectangular thin skin with a thickness of 0.5 cm (use flour as little as possible), coat it with a thin layer of corn oil, and then sprinkle 3/4 teaspoons of salt evenly. Roll the thin dough into a tube (make the roll layered) and cut it every 5 cm. Hold the cut strip for a little longer, pinch both ends and twist it into a flower roll. Put the finished flower roll blank on a tray covered with paper towels and put it in the oven for 40 minutes. Put the proofed flower roll blank into a steamer covered with wet cloth, and the pot is filled with cold water. Turn on the fire in the stove, wait for the water to boil and the steam to rise, then steam on high fire for 14 minutes, turn to medium fire (put five in the electric stove) for 2 minutes, and steam on low fire for 1 minute. Keep the fire for 2 minutes before lifting the lid.