How to make salt and pepper flower rolls

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  1. Dissolve 3 grams of dry yeast in 50 ml of warm water, add 2 grams of white sugar and mix evenly.Let it stand for ten minutes after dyeing.A lot of bubbles will appear on the water surface.

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  2.Put 200 grams of white flour into a basin, and pour the foamy yeast water into the flour After dyeing, prepare some warm water, add it little by little to the flour, stir with chopsticks while adding water, stir into large cotton wool, and knead the dough with your hands.

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  3.Knead until the face basin is bare.Cover the surface of the resting basin with a layer of plastic wrap and place it in a warm place to wait for fermentation.I went out for three or four hours and came back and saw that it had doubled in size.

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  4.The risen flour dough is twice as big as before.When you poke the hole with your finger, it does not rebound.Enough.

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  5. After dyeing, sprinkle some flour on the cutting board, take out the dough and knead it until the surface is smooth and smooth.Use a rolling pin to roll out the air bubbles into a large cake shape, brush the surface with oil, and sprinkle with salt and pepper.After dyeing, gently roll it up from one side, then cut it into pieces of the same size with a knife, hold both ends of a piece with your hands, rotate it in the opposite direction, and then pinch it together.Serve as a small flower roll.After dyeing, cover with gauze and let stand for 20 minutes for secondary fermentation.

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  6.Put cold water in the pot, put a wet cage cloth in the steamer, and put the florets Put the roll on the cage cloth, close the lid and turn on the fire.After a few minutes, the water starts to boil and steam, and then measure the time.Just leave it on medium heat for 15 minutes.

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  7.It’s delicious and ready to eat