Pepper-flavored flower rolls

2024-07-02 00:36:31  Views 2 Comments 0

Ingredients

High-gluten flour ( 600g )
Yeast ( 6 grams )
Baking soda ( 1g )
Scallions ( 1 handful )
Pepper powder ( appropriate amount )
Salt (appropriate amount)
Corn oil ( appropriate amount )
Warm water ( 330g )

How to make pepper-flavored flower rolls

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    1. Flour weighing Place in container.

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    2.Weigh the yeast and pour it into warm water and stir until it is completely dissolved.

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    3. Slowly pour the yeast water into the flour and stir it into flakes while pouring.shape, start kneading the dough for 10 minutes.

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    4. Knead the flour into a smooth dough and wrap the dough container tightly with plastic wrap Start room temperature fermentation.

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    5. Remove the roots and old leaves from the shallots, wash them and drain the water.

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    6.Take the green leaves of the shallot and cut into chopped green onions.Prepare corn oil, pepper powder and salt.(I forgot to take pictures of the latter two)

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    7. Wait until the dough ferments to 2.5 times its original size.If you press a hole with your finger and it won't shrink back, it means the dough is fermented!

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    8. After kneading the dough for the second time to release the gas, let the dough rest for 15 minutes again and place the dough on the chopping board Divide into three parts.

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    9.Take a piece of dough and knead it into a round shape.Use the palm of your hand to press it into a round cake.Use a rolling pin.Start rolling out the dough.

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    10. After rolling the dough into a uniform thickness, first brush it with a thin a layer of oil, then sprinkle with an appropriate amount of salt, sprinkle with pepper powder, and finally sprinkle with chopped green onion.

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    11. Roll up the dough loosely starting from one side.

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    12.Use a kitchen knife to cut the rolled strips into even small pieces.

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    13. Take two adjacent small doses and stack them on top of each other, and gently press them with your hands.Prevent falling down.

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    14. Use a chopstick to place it in the middle of the small pot.

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    15. Hold both ends of the chopsticks with both hands and press down gently, and pull out when halfway Chopsticks.

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    16.Pinch the two ends of the potion with both hands and pinch them together on the opposite side.The Hanamaki blank is ready.Okay, follow this method to finish the remaining dough.

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    17. Brush oil into the steamer and put the prepared Hanamaki dough into it and let it rise for 20 minute.

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    18. Boil water in a pot, steam over high heat for 15 minutes, turn off the heat and simmer for 5 minutes..

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    19.This is what you see when you open the lid after steaming!

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    20. Here is a high-definition picture with clear lines and distinct layers, soft and fragrant.Hanamaki, please taste it!

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    21. Another picture of the finished product!

Tips

1.The amount of water added to the dough can be added flexibly according to the water absorption of flour in different places.2.The second proofing is very important.The rolls made after proofing well will be very soft.When rolling the dough, roll it gently and not too tightly.3.The flour I have here is just enough to make 27 flower rolls, which can be steamed together in a three-layer steamer.

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