Everything Dough (5)...Air-fried Silver Thread Roll . 萬用麵糰之五…氣炸銀絲卷
Everything Dough (5)...Air-fried Silver Thread Roll
萬用麵糰之五…氣炸銀絲卷
如果用萬用麵糰就可做到各式包點，那應該不需用上不同食譜吧！我愛用萬用麵糰，也愛從它出發做新點子。今天，我就用它來做氣炸銀絲卷，當然不氣炸就是蒸銀絲卷了，沒氣炸鍋也沒關係，用傳統油炸即可，同樣美味。
Everything Dough (5)...Air-fried Silver Thread Roll
Ingredients:
Everything Dough
Bread Flour 250g
Cake Flour 50g
Fresh Yeast 12g (Or Instant Yeast 4g)
Sugar 10g (could be increased to 15g)
Salt 4g
Oil 2 tbsp
Water 170-190 ml (depending on the humidity and flour)
Method:
1. Put all the ingredients into the stand mixer and knead it into a smooth dough. Cover with plastic wrap and let dough rise for 15 minutes.
2. Punch down, round, and let dough relax for 5 minutes. Cut the dough in half. Divide the first half into 6 pieces and round, then roll each circle into a rectangular piece and make it into 3 folds and roll it again into an oblong sheet of approx.18cm x 12cm. Roll the second half into a rectangular sheet about 2mm-3mm thick; slightly brush oil on both sides, and make the sheet into 4 folds like "Z" and let the bottom fold 5 cm longer for easy lifting; cut all the way through all the layers into 2mm-3mm strips like "silver threads", lift the threads up and loosen them, and lay threads on a kneading mat, then spread oil along the threads to prevent sticking. And then section the threads into 13cm long and divide into 6 portions
3. Brush oil on each of the oblong dough sheet, put one portion of silver threads on top, wrap it from top and bottom side and seal, then fold the both ends to close and make the ends a little round. Put the rolls into a lined bamboo steamer, and let the rolls rise for 15 minutes
4. Add water to a Chinese wok, bring water to boiled over high heat, then place the bamboo steamer into it, steam over medium heat, for about 12 minutes; open the lid with a gap and turn off the fire, wait for 5 minutes, take out the bamboo steamer and stand for another 5 minutes; at the same time, preheat airfryer at 200C for 3 minutes
5. Brush oil on the steamed silver thread rolls, and put them into the airfryer, air-fry at 180C for 8 to 9 minutes
Cooking Tips::
1. Silver thread Rolls could be made with two open ends and cut each into 2 sections.
Everything Dough
Cake Flour 50g
Fresh Yeast 12g (Or Instant Yeast 4g)
Sugar 10g (could be increased to 15g)
Salt 4g
Oil 2 tbsp
Water 170-190 ml (depending on the humidity and flour)
Method:
1. Put all the ingredients into the stand mixer and knead it into a smooth dough. Cover with plastic wrap and let dough rise for 15 minutes.
2. Punch down, round, and let dough relax for 5 minutes. Cut the dough in half. Divide the first half into 6 pieces and round, then roll each circle into a rectangular piece and make it into 3 folds and roll it again into an oblong sheet of approx.18cm x 12cm. Roll the second half into a rectangular sheet about 2mm-3mm thick; slightly brush oil on both sides, and make the sheet into 4 folds like "Z" and let the bottom fold 5 cm longer for easy lifting; cut all the way through all the layers into 2mm-3mm strips like "silver threads", lift the threads up and loosen them, and lay threads on a kneading mat, then spread oil along the threads to prevent sticking. And then section the threads into 13cm long and divide into 6 portions
3. Brush oil on each of the oblong dough sheet, put one portion of silver threads on top, wrap it from top and bottom side and seal, then fold the both ends to close and make the ends a little round. Put the rolls into a lined bamboo steamer, and let the rolls rise for 15 minutes
4. Add water to a Chinese wok, bring water to boiled over high heat, then place the bamboo steamer into it, steam over medium heat, for about 12 minutes; open the lid with a gap and turn off the fire, wait for 5 minutes, take out the bamboo steamer and stand for another 5 minutes; at the same time, preheat airfryer at 200C for 3 minutes
5. Brush oil on the steamed silver thread rolls, and put them into the airfryer, air-fry at 180C for 8 to 9 minutes
Cooking Tips::
1. Silver thread Rolls could be made with two open ends and cut each into 2 sections.
萬用麵糰之五…氣炸銀絲卷
材料：
萬用麵糰
萬用麵糰
高粉 250g
低粉 50g
鮮酵 12g (或速酵 4g)
糖 10g (可加至 15g)
鹽 4g
油 2 tbsp
水 170-190ml(視乎粉受水程度）
低粉 50g
鮮酵 12g (或速酵 4g)
糖 10g (可加至 15g)
鹽 4g
油 2 tbsp
水 170-190ml(視乎粉受水程度）
做法：
1. 把所有材料放廚師機，揉成光滑麵糰，蓋保鮮紙醒麵 15 分鐘
2. 把麵糰排氣、滾圓、鬆弛 5 分鐘，把麵糰分成兩半，一份分成 6 塊，每塊先滾圓，再擀成長方形，再摺三摺，然後再擀成長橢圓形約18cm x 12 cm 的麵塊；另一份擀成長方形厚約2mm-3mm，底面均輕掃上油，'Z"形摺成四層，最低一層較上層長 5 cm以方便切幼條後提起；用刀從上至下把四層麵塊切成 2mm-3mm 幼條如銀絲狀，用手把銀絲抽起搖鬆放桌面，均勻掃上菜油防黏，再切出約 13cm 長段銀絲，平均分成 6份
1. 把所有材料放廚師機，揉成光滑麵糰，蓋保鮮紙醒麵 15 分鐘
2. 把麵糰排氣、滾圓、鬆弛 5 分鐘，把麵糰分成兩半，一份分成 6 塊，每塊先滾圓，再擀成長方形，再摺三摺，然後再擀成長橢圓形約18cm x 12 cm 的麵塊；另一份擀成長方形厚約2mm-3mm，底面均輕掃上油，'Z"形摺成四層，最低一層較上層長 5 cm以方便切幼條後提起；用刀從上至下把四層麵塊切成 2mm-3mm 幼條如銀絲狀，用手把銀絲抽起搖鬆放桌面，均勻掃上菜油防黏，再切出約 13cm 長段銀絲，平均分成 6份
3. 在每一長麵塊上掃上油，放上一份銀絲，再把上下兩邊摺入中間修口，然後再把兩端摺入修口成微圓狀，放入要放蒸爐紙的蒸籠內，發酵 15 分鐘
4. 蒸鍋加入水，大火燒開水，放入會蒸籠，再蒸約 12分鐘，蓋微開，熄火，5分鐘後取出蒸好的銀絲卷，再待 5 分鐘，同一時間200C預熱氣炸鍋
5. 銀絲卷上掃油，放入氣炸鍋，用180C 氣炸 8-9分鐘即可
4. 蒸鍋加入水，大火燒開水，放入會蒸籠，再蒸約 12分鐘，蓋微開，熄火，5分鐘後取出蒸好的銀絲卷，再待 5 分鐘，同一時間200C預熱氣炸鍋
5. 銀絲卷上掃油，放入氣炸鍋，用180C 氣炸 8-9分鐘即可
提示：
1. 銀絲卷也可bX捲成兩端開口再切成兩段，悉隨尊便
1. 銀絲卷也可bX捲成兩端開口再切成兩段，悉隨尊便
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