Milk-flavored salt and pepper rolls (one fermentation)

Milk-flavored salt and pepper rolls (one fermentation)

Overview

This Hanamaki dough is kneaded with milk and requires only one fermentation. It is rich in milk aroma, rich in nutrients, fluffy and soft, easy to operate, and saves time and effort. At the same time, the steaming utensils are slightly changed, that is, the prepared green embryo is first placed in a baking pan, and then the baking pan is placed in a steamer for steaming. The finished product is square, does not collapse, does not deform, and is three-dimensional and beautiful. It is worth trying.

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Ingredients

Steps

  1. Mix flour, yeast, and milk and knead into a smooth dough.

    Milk-flavored salt and pepper rolls (one fermentation) step 1

  2. There is no need to ferment, just roll the dough into a large long piece, brush with a layer of vegetable oil, sprinkle with pepper, salt and thirteen spices, and spread evenly.

    Milk-flavored salt and pepper rolls (one fermentation) step 2

  3. Roll up and cut into small pieces.

    Milk-flavored salt and pepper rolls (one fermentation) step 3

  4. Stack the two sections together and press the middle with chopsticks to the bottom.

    Milk-flavored salt and pepper rolls (one fermentation) step 4

  5. Fold the left and right sides down and pinch tightly.

    Milk-flavored salt and pepper rolls (one fermentation) step 5

  6. Place on baking sheet and let rise until doubled in size.

    Milk-flavored salt and pepper rolls (one fermentation) step 6

  7. Bring the water to a boil over high heat, steam over medium heat for 20 minutes, turn off the heat, and simmer for 3-5 minutes before uncovering the pot.

    Milk-flavored salt and pepper rolls (one fermentation) step 7

  8. Three-dimensional and beautiful, with clear layers.

    Milk-flavored salt and pepper rolls (one fermentation) step 8

  9. Fluffy, soft, nutritious and delicious.

    Milk-flavored salt and pepper rolls (one fermentation) step 9