Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Ingredients
| Four ( 350g ) | Yeast ( 2 grams ) |
White sugar ( 3 grams ) | Doubanjiang ( 1 spoon ) |
Warm water ( appropriate amount ) | Cool and white ( a little ) |
How to make sauce-flavored flower rolls
1.Add 2 grams of yeast and 3 grams of sugar to 350 grams of flour.
2.Add appropriate amount of warm water and stir into dough.
3. Knead it into a smooth dough, cover it with plastic wrap and let it rise.
4. Let it rise until it is twice the original size.
5.Take a part and rub it to exhaust, roll it into a small strip and press it flat.
6. Then roll it into a big pancake.
7. Prepare a spoonful of scallion partner bean paste.
8.Add appropriate amount of cold boiled water to dilute it slightly.
9. Brush evenly on the rolled out cake.
10. Roll up from one end, roll it into a long roll and flatten it slightly.
11.Cut into small, slender noodles of uniform size.
12. Roll the dough a few times to make a small flower roll shape.
13. Arrange evenly on the steamer, steam over high heat for 10 minutes.
14.Turn off the heat and simmer for 5 minutes.
15. Deliciously finished.
Tips
It’s summer now, and the flower rolls are relatively small, so there’s no need to proof them twice, but they’re still soft and delicious!
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