How to make salt and pepper rolls

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  1.Pour in enough flour Put it into a large bowl, break in an egg, pour in the yeast that has been mixed with cold water, stir it evenly with chopsticks, and then let it sit for half an hour to ferment.After fermentation, it will look like the picture below (I don’t think the fermentation was particularly successful because I ran out of time)

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  2. Divide the fermented dough into several small lumps, and use rolling pins to roll them evenly.It is recommended to roll them into a square shape to facilitate the subsequent rolling step.

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  3. If you have a brush, it is best to use a brush.If you don’t have a brush, you can also dip your fingers directly into the sesame oil.Spread evenly on every place, then sprinkle with appropriate amount of salt and pepper, and finally sprinkle with chopped green onion.It is recommended to add a little more salt and pepper here.

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  4. Roll up the noodles with seasonings, just make sure they are loose when rolling.To prevent the flower roll from being too tight.Then cut into small pieces of about 3cm, and overlap each two top and bottom.

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  5. Then enter the last and what I think is the most important step.Use chopsticks to squeeze down, but be careful not to break but to push down each layer.Then it took the shape of a flower itself.Friends who pursue perfection can glue the dough pieces protruding at both ends along the edges.This will create a complete flower shape.

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  6. When the flower roll is finished, put it all into the steamer and steam it over high heat for about 15 minutes, then turn it off Simmer for five minutes.Be careful to boil the water before putting the flower rolls in, and do not open the lid halfway to avoid gas leakage.