Ingredients
Flour ( 400g ) | Instant yeast ( 5g ) |
Warm water ( 230g ) | Zanthoxylum bungeanum leaves ( appropriate amount ) |
Salt ( appropriate amount ) | Peanut oil ( appropriate amount ) |
How to make pepper leaf rolls
1. Prepare materials.Put 5 grams of baking powder into 30℃ warm water and soak the pepper leaves for 30 minutes in advance.
2. Pour the yeast water into the flour, slowly add 200 grams of warm water, and knead until it is smooth of dough.Cover with plastic wrap and ferment at room temperature until doubled in size.
3.After 30 minutes, there are many wasp eyes on the surface of the dough and it is fermented
4.In order to prevent enlargement and sourness in summer, dip your hands in alkaline water to knead the dough and let it rest for about 10 minutes.
5. Chop the pepper leaves and set aside.
6. Roll the dough into thin sheets, brush with oil, sprinkle with salt and pepper leaves.
7. Roll into a long strip.Divide into small segments.
8.Take a piece of dough and press it in the middle with chopsticks.
9.Twist both hands in opposite directions and pinch both ends tightly.
10. Prepare the ingredients and place them in the steamer for 15 minutes.Steam over high heat for 15 minutes, then simmer for 5 minutes.
11. It’s done! A special scent of pepper comes to your nose
12. Finished product picture.
Tips
I used dried Zanthoxylum bungeanum leaves, so I had to soak them in advance.
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