Rolling Pin Versatility

Author: Ma Yugu, Fang Shuangling, Yang Yunqiu / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features:
Lotus Leaf Roll
1. Take 500g of fermented dough, knead into a strand and divide into 25g pieces.
2. Roll into balls.
3. Let stand for a moment.
4. Roll into round dough sheets.
5. Brush with soft lard, fold into half-moons.
6. Press slightly along the edges after folding.
7. Use a knife to score patterns on the surface.
8. Hold the bottom with the left hand and press the tip of the knife from one end of the half-moon to the other three times to form the raw dough.
9. Let stand for a moment, steam over high heat for 10 minutes to cook.
Sweet and Sour Tomato Roll
1. Take 500g of fermented dough, roll into a rectangular dough sheet. Take 100g of tomato sauce and 50g of sugar, cook into a sweet and sour tomato filling in a hot pan, and spread it on the dough sheet.
2. Fold the dough sheet over.
3. Layer into four layers, cut into 3cm segments.
4. Stack two segments together.
5. Use chopsticks to press the middle, making the ends curl up.
6. Let the raw dough stand for a moment, steam over high heat for 10 minutes to cook.
Basket-shaped Roll
1. Take 500g of fermented dough, knead into a strand and divide into 25g pieces, roll into balls.
2. Press flat with the hand.
3. Roll into round dough sheets.
4. Brush with soft lard.
5. Fold into half-moons.
6. Fold into triangles.
7. Use a knife to cut three cuts from the top to the bottom to form four segments.
8. Stack them in order as shown in the diagram.
9. Hold the bottom with the left hand, and use the tip of the knife to press from the smallest end of the petals to the other end, forming the raw dough. Let stand for a moment, steam over high heat for 10 minutes to cook.
Brain-shaped Roll
1. Take 250g of fermented dough, roll into a rectangular shape, brush with soft lard, and stack from top to bottom.
2. Brush with oil again on the surface.
3. Stack into four layers, cut into segments about 3.5cm wide.
4. Hold both ends of the dough with both hands, stretch slightly, and twist into an S shape.
5. Press down from top to bottom with chopsticks.
6. The raw dough is as shown, let stand for a moment, steam over high heat for 10 minutes to cook.
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