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田园时光：银丝花卷（图文/视频）

(2016-02-12 04:54:46) 下一个

中文解说版

英文解说版（English）

中筋面粉 1.5杯约375ml（1.5 cups all purpose flour, about 375 ml）

澄粉1/2杯约125ml (1/2 cup wheat starch about 125 ml)

高效干酵母1/2茶匙（1/2 tsp dry yeast）

糖1/2茶匙（1/2 tsp sugar）

30 ° C左右温水225ml（30 ° C warm water 225ml）

油 1汤匙（1tbsp oil）

今天给大家详细介绍一下非常漂亮的银丝花卷的做法。

1、把高效干酵母1/2茶匙（1/2 tsp dry yeast）糖1/2茶匙（1/2 tsp sugar）30 ° C左右温水225ml（30 ° C warm water 225ml），放置5-10分钟直到出现浮沫。

2、把中筋面粉 1.5杯约375ml（1.5 cups all purpose flour, about 375 ml）澄粉1/2杯约125ml (1/2 cup wheat starch about 125 ml) 放在一个大碗里，（这里加了一部分澄粉是为了降低一些面筋让面团更松软，如果没有，也可以全部用面粉）

3、然后把酵母水混入面粉中，搅拌成团。这时的面团应该是软硬刚好，如果太软，一会花卷塑型会比较困难，所以你可以放入少量的面粉，调整软硬度直到不粘手。

4、揉好的面团，加盖子放到温暖的地方让它发酵至2倍大，大约需要40分钟左右，要看你的室温情况。

5、板上撒一些面粉，把发好的面团放在上面揉。尽量用力的揉，直到面团里没有气泡，非常光滑，这个很关键，关系到花卷漂亮的外形。

6、把面团分成2份。然后均匀地擀开，中间要不时地在擀开的面团上撒一层薄薄的粉，然后不时地翻面再擀，以免面皮黏在板上。面皮要保持均匀。

7、一直擀成25CM×30CM的长方形。在面皮上刷一层油，然后对折成三层，用刀切成条（像做面条一样）。然后每5条一个小组，2份5条堆叠，稍微拉抻卷成麻花状再打结做成花卷的样子。

8、竹蒸笼里垫上蒸笼纸（可以用烘培纸代替）把花卷放入加盖。

9、蒸锅里放水，把它烧热至40度左右，记住关火。再把装着花卷的蒸笼放入，让花卷在温水锅里第二次发酵30分钟。之后你会看到花卷体积长大。然后开中偏高火，当锅里水开后再蒸12分钟左右。中间不要打开盖子，一直到蒸好后5分钟再开盖。

Today we will be making a delicious and beautiful chinese steamed twisted rolls

First combine the ingredients shown on the screen together, so just mix together the dry yeast, sugar and luke warm water. set for 5-10 minutes until foam form on the surface

Add flours and wheat starch into a large bowl, the wheat starch will lower the gluten content of the roll and make the texture flufflier, but its totally optional and you can use all flours instead

Now add the yeast mixture into the flour and mix into a dough. the dough should form a solid ball shape rather easily.if you find your dough is too soft add in more flour, this will allow your dough to hold its twisty form better later on, adjust until the dough is no longer sticky

Cover the rolled dough and let it rise in a warm area until it doubles in size, should take about 40 minutes , depending on the temperature of your room

Sprinkle some flour on a chopping board and knead the the dough until it's smooth on the surface. It's important to knead out all the air bubbles so the rolls can retain it's twisted form. so put in some effort and knead away

Now devide the dough into 2 portions and evenly roll them out. periodically sprinkle on light layers of flour and fold the dough over in between rolling. pay attention to not let the dough stick to the board and keep the dough even in height

Once you've rolled the dough into a 25-30cm rectangle, brush on a layer of oil and fold in threes as shown then slice into long strips as you do with noodles and roll them into our nice fancy looking twisty rolls as shown here

Place some steamer paper into a bamboo steamer or you can use parchment paper, add in the twisty rolls and cover

Add water into the steamer pot and after it has come to a boil and reach about 40degree celcius turn off the heat. now place the bamboo steamer inside and let the twisty rolls rise for the second time for about 30 minutes. you will see the rolls dramatically increase in volume. now turn the heat back on to medium high and after the water has come to a boil let it steam for 12 minutes. make sure you don't open the lid in between and wait only until it's done steaming for at least 5 minutes.

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