Salt and pepper mille-feuille rolls and steamed buns

Overview

How to cook Salt and pepper mille-feuille rolls and steamed buns at home

Put the prepared eggs into the bread machine
Weigh the flour
Add yeast powder, edible alkali and water at one time
Put the bread machine into the bread machine and start the dough mode
After the dough is fermented, take it out and knead it again
This time I steamed the steamed buns and Hanamaki. I separated the noodles for the steamed buns first
Knead the steamed buns one by one until the skin is smooth and put them aside to wake up
Then take out the dough for steamed thousand layer rolls and knead it well
Roll the dough into pancakes
Spread salt, peppercorns and peanut oil evenly on the dough
Roll it up slowly from one end
Because I rolled the dough thinly and divided the dough into small pieces, I made another dough piece in the same way, and put the first phyllo roll on the second dough piece and rolled it up one after another
Thousand Layer Rolls rolled together
Then put the steamed buns aside and wait for them to ferment quietly
When fermentation reaches a certain level, steam the steamed buns
Because the oil will easily drip into the pan if the phyllo rolls are cut, so I did not cut the phyllo rolls until they were cooked
After half an hour, the steamed buns are cooked. Take them out and cut the thousand-layer roll into layers
Picture of the finished product, ready to eat. The freshly steamed buns are fragrant, soft and quite fragrant