Steamed oil rolls
Overview
Speaking of steamed steamed buns, I have some experience. When I was seven or eight years old, I could steam some simple pasta, such as sorghum flour steamed buns, stick noodle pancakes, sweet potato flour steamed cakes, etc. At that time, you could only have the opportunity to steam white flour steamed buns during the Chinese New Year. Twenty-eight, white face and hair. Each household can only receive thirty to fifty kilograms of wheat a year, so they can only wait until the Chinese New Year to grind it into flour and make delicious meals. I was twenty-eight years old and my hair was white and my mother always taught us how to make some beautiful pasta shapes. There are hedgehogs, peppers, flower rolls, longevity peaches, etc. The tools used are also very interesting. Four chopsticks can be pinched tightly to form a square flower seal. The teeth of the comb can also print cross stripes. The scissors can cut out hedgehog thorns on the dough. The process of making it feels more interesting than eating it in the mouth. After the joint production responsibility system, the conditions at home have become much better, and we can eat white flour steamed buns every day. The children have grown up and eat more. In order to prepare three meals a day, my mother often makes some simple pasta. The steamed oil rolls I made today were taught to me by my mother. Oil rolls are not only easy to make, but also taste good. They have the aroma of oil and the salty taste of salt. Even without side dishes, you can eat several at one go. They also look particularly good-looking, making them more likely to be liked by children. Today I will share this pasta making process with all my foodie friends.
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Ingredients
Steps
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Let the dough rise half a day in advance, just like steamed buns.
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Cooked peanut oil is reserved.
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Lighten the dough and divide it into two.
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Roll the dough into a 5 mm thick square cake.
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Brush the cooked peanut oil evenly on the cake, then sprinkle evenly with salt.
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Roll up the pie crust from one side, sealing side down.
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Use a knife to cut into 3 to 5 cm wide pieces.
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Pick up both ends of the pot with your hands, twist it into a flower like a candy wrapper, place it on a mat and let it sit for ten minutes.
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Boil water in a steamer, place the oil rolls neatly on the grate, and steam over high heat for fifteen minutes.
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Remove from pan and plate.
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Melaleuca is clearly visible after cutting.
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Shake it up and form a long strip, which tastes great.
