Bacon Pea Rolls

Overview

Northerners like to eat steamed buns, and my family is no exception. After making steamed buns for so many years, I have accumulated a lot of experience in making steamed buns, and I can also make many kinds of Hanamaki. And most of them are my own methods and what my family likes. The bacon rolls I made today are a combination of Western bacon and Chinese rolls. It is a combination of Chinese and Western. It can be regarded as an innovation of home-style steamed buns, and it is also a veritable private roll

Tags

• staple food
• home cooking
• children
• breakfast
• steamed bun hanamaki
• beginning of summer
• banquet dishes
• bacon
• five spice powder
• flour
• homemade rice wine
• ripe corn kernels
• ripe peas
• salt
• water

Ingredients

Steps

1. 1 Mix the required amount of rice wine and water evenly, add about 300 grams of flour and mix into a thick paste

   

2. 2 Keep fermented at 25--30 degrees until it forms a honeycomb shape and the fermentation increases by about 2 times. It takes about 3 hours. If the temperature is low, it will take longer. The fermentation of rice wine will be slower, and fermentation will be faster without yeast powder.

   

3. 3 Add the remaining flour to the fermented batter, knead it into a dough and continue to ferment it until the volume doubles in size.

   

4. 4 Put cooked peas and corn kernels into a bowl, add chopped onion, salt and allspice, mix well and set aside

   

5. 5 Cut bacon into small pieces,

   

6. 6 Deflate the fermented dough and roll it into a long rectangular piece with a thickness of about 4-5 mm. First spread the seasoned peas, etc., and then spread a layer of chopped bacon

   

7. 7 Roll up and cut into sections, then cover with a drawer cloth and let it rest for about 20 minutes.

   

8. 8 Steam over high heat for 25 minutes.

   

9. 9 The steamed Hanaki has many ingredients and is delicious.