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芒沙鮭魚卷 Mangsa Guiyu-juan


ManSaMon wrap
0.0/5 rating (0 votes)
  • Prep: 5min
  • Cook: 35min
  • Serves: 3
  • Complexity: challenging
This was my first to make wrap with rye flour, I never make any rye foodie before except that failed rye toast baked from bread machine. Honestly, I was kind of worry and thinking that I would have the same black fortune again! But when you only got rye flour at home...anyway, give it a play!

Suprise!! All went out "smooth" and really succefully. I was almost in tears when the wrap bread getting brownner! So I fried one a little bit longer until crispy, it tasted really nice crispy BUT too crispy to wrape!!

Mmm Mango Salsa, curry salMon, greens and some cream cheese, here's our dinner ManSaMon wrap. Yum! Yum!

Ingredients

  • The directons of Rye Wrap
  • Rye flour 200g
  • Boiled water 150~160 cc
  • Sunflower oil 2 tbsp

Directions

A. 裸麥卷餅 Luomai Juanbing Rye Wrap
  1. Put the flour into the bowls, slowly pour the boiled water. stirring with chopsticks quickly into blocks.
  2. When the flour temperature is reduced, change to hand kneading until it's smooth and no silt, cover with a damp cloth or handi wrap for a15-minute break and then continue kneading until smooth.
  3. Knead the dough to 2 strips, then cut into 6 equal parts. Wipe the  double-sided of doughs with sunflower oil, and then slightly squashed them.
  4. Using a rolling pin roll the dough into with pot the size.
  5. Fry the doughs without any oil on high heat for a few seconds.

B. Serving

  1. Layer by layer, spread some mango salsa, some greens, slices curry salmon and some cream cheese on a rye wrap, and wrap it.