Salt and pepper rolls

2024-07-02 00:52:10  Views 2 Comments 0

Ingredients

Flour ( 500 grams )
Yeast ( 5 ​​grams )
Corn oil ( Moderate amount )
Salt and pepper ( Moderate amount )
Green onions (appropriate amount)

How to make salt and pepper rolls

  • Illustration of how to make salt and pepper rolls 1

    1.Put the flour into the bread bucket, fill a small bowl with 260 grams of warm water, add yeast powder and dissolve it

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    2.Pour the prepared yeast liquid into the flour

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    3. Turn the bread machine to the dough setting and knead for 10 minutes to form a smooth dough

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    4. Turn on the fermentation setting and ferment for 1 hour until doubled in size.Use your thumb to press it so that it does not collapse.

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    5. Knead the dough to make air bubbles and divide it evenly into three parts.

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    6.Take a portion and roll it into a 5MM thick dough.

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    7.Use a brush to apply oil

  • Illustration of how to make salt and pepper rolls 88.Sprinkle chopped green onion, pepper and salt evenly (cut the green onion into pieces in advance.)
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    9.Roll up the dough, don’t roll it too tightly

  • Pepper and salt Illustration of how to make Hanamaki 10

    10.Cut the dough evenly into two finger-width portions.

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    11. Overlap the two doughs and press them gently with your hands to prevent the top dough from falling off., and then press it down from the middle with chopsticks.

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    12.Pinch both sides to stretch

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    13.Twist in a circle

  • How to make salt and pepper rolls Illustration 14

    14.Pinch both ends together, with the ends facing down.

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    15. Brush the steamer with oil and place the prepared dough in the steamer to proof 20 minutes, steam over high heat for 15 minutes, and simmer for 5 minutes.

  • Illustration of how to make salt and pepper rolls 16

    16.The hot salt and pepper rolls are out of the oven.

Tips

Slowly add the flour and knead it with water.Do not add it all at once to prevent it from being diluted.Control the amount of water according to your own flour.Use warm water around 40°C to dissolve the yeast and activate the yeast.

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