Everyone eats and eats a lot, and my family loves the salt and pepper roll. It will be done every few days. This time, I will make a steamed bun, and I will make a flower roll next time, alternately eat, how to eat and eat enough~
The yeast is opened with warm water, allowed to stand for 5 minutes, added with white sugar, and slowly poured into the flour. While stirring, stir with chopsticks, stir into a flocculent shape, and finally knead the floc-like noodles together by hand to make it smooth. Dough. Cover with plastic wrap and ferment at room temperature to twice as large, tear the dough into floc honeycomb eyes, and ferment.
Remove the dough and squeeze the venting, add appropriate dry powder and rub it repeatedly, knead until the dough is smooth, divide into three pieces, take a piece into a rectangular shape, and brush a layer of corn oil.
Sprinkle the salt and pepper powder evenly, and use the amount according to the taste.
Roll up from the bottom side and roll up into a cylindrical shape.
Cut a small dough of 4 cm length with a knife.
Separate to avoid sticking together again.
Two groups, curled inwards, buckled together.
Use chopsticks to gently press down in the middle position and press it to a height below half.
Gently pull out the chopsticks.
Hold your hands on both sides while pressing down and pinching in.
Pinch the flower roll, put it on the wet drawer cloth in the steamer with the cold water in advance, cover it, wake up for 20 minutes, steam on the fire, stop the fire 15 minutes after the fire is opened, and take it out after 5 minutes.
Salt and pepper rolls out of the pot! It tastes great, you can eat two empty mouths~
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1. Different flours have different water absorption, please master them. 2. Salt and pepper powder are also added according to the taste of the individual, don't be too salty. 3. You can refer to my other recipe for cooking.