How to make
To have authentic Chinese rolls, we need to process them twice - steam them and then fry them.
Here is the technology itself:
The water is slightly warmed to 100°F (37°C) and the oil, sugar and yeast are poured into it. Mix well.
Sift the flour with the salt to the liquid and knead a smooth dough.
Let it rise for 40 minutes or until it has doubled in size.
The risen dough is kneaded briefly and divided into 10 equal portions, each weighing approximately 40 grams.
A piece of dough is taken and formed into a long strip, then placed on a greased or floured surface and flattened and thinned out with a rolling pin, making it even longer. It should reach a length of 18-20″ (45-55 cm) and a width of 0.8″ (2 cm).
From one end in width, it is rolled up while simultaneously stretching and pulling it into the air, thinning out the dough even more. Roll it all the way up to make it a layered roll.
Do the same with the remaining nine pieces of dough.
The rolls are arranged in a steamer or a special kitchen appliance for the purpose. The surface where they are arranged is greased with butter and they must be at a distance from each other.
In case they do not all fit in the device, it is better to do it in two batches.
They are allowed to double in volume again for about an hour and then the appliance is turned on, setting it to 15 minutes.
The oil for frying is heated on high heat, but not quite to the maximum (for example, from 9 stages on the 8th). It is best if the vessel is small and there is more oil.
The soft and white bread rolls, semi-cooked in the steam, are taken out and placed in the heated oil. Fry two at a time, no more.
As soon as they are golden, remove the Pan-Fried Chinese Rolls and place them onto absorbent kitchen paper to drain the fat.
They are served straight away while they are warm.
When they get cold, they become slightly hard, but when they are warm, they are simply irresistible - soft and fluffy, with a tempting crust.
Enjoy with these pan-fried rolls from the Chinese cuisine!
