1、材料：全麦面粉1000 克，自制米酒 100克，面粉200克，芝麻酱、盐适量做法：1、自制的米酒加适量水。加水的量不要超过米酒的量，以免发面太慢。先用200 克面粉和成稠糊，室温发酵至有很多气泡状，体积增大至2倍左右。2、加入全麦粉，全麦粉看起来稍微黑一些，也粗糙一些，但不影响口感的。和成光滑的面团，盖上保鲜膜继续室温发酵至2倍大小，扒开看，里面是蜂窝状。3、芝麻酱加适量盐搅拌均匀，发酵好的面团排气松弛擀成长方形的片，涂抹上一层芝麻酱，卷起来切段，中间压一下，让其稍微好看些。盖上屉布静置15分钟，然它们再发酵一会儿，这样正好的花卷会很松软。4、发好的花卷上笼，大火蒸20分钟。关火后不要立即开锅
2、，等3 分钟左右再拿出来即可。Ingredients: 1000 g whole wheat flour, rice wine 100 g, 200 g flour, sesame paste, salt Practice: 1, home-made rice wine,http:/ right amount of water. The amount of water does not exceed the amount of rice wine, in order to avoid becoming too slow. With 200 grams of flour and first in
3、to a thick paste, room temperature fermentation and there are a lot of bubble, volume increase to 2 times or so. 2, to join the whole wheat flour, whole wheat flour looks a little dark, also some rough, but does not affect taste. And into a smooth dough, cover with plastic wrap to room temperature f
4、ermentation to 2 times, pull open look, there is a honeycomb. 3, sesame paste, add right amount salt, stir well, fermented dough rolling exhaust relaxation baguette slice, apply a layer of sesame paste rolled up section, middle pressure,http:/ it a little look good. Cloth cover drawer let stand 15 minutes, but they fermentation again for a while, so just rolls will be very soft. 4, good rolls on the cage, the fire steam for about 20 minutes. Dont bring immediately after turn off the heat, etc. About three minutes and then take it out.
