Sichuan style salt and pepper rolls

Overview

Steamed buns, steamed buns and flower rolls are indispensable staple foods on our table. When we have nothing to do, we like to make various staple foods by ourselves. Now that I am pregnant with my baby, I rarely have time to cook. My mother is basically the one doing the cooking. Occasionally when I am in good spirits, I quickly cook something to eat. I always feel that what I cook is tastier than my mother’s! Hee hee, this small flower roll is rich in nutrients and looks very fresh. It contains green pepper powder and tastes really delicious

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• green pepper powder
• oil
• yeast
• salt

Ingredients

Steps

1. 1 Dissolve 5G yeast with warm water at 30 degrees

   

2. 2 Add 250g of dissolved yeast water to 500g of flour

   

3. 3 Use chopsticks to stir into cotton wool

   

4. 4 Knead it into a smooth dough and ferment it until it doubles in size (use your fingers to stick an appropriate amount of dry flour on it and push it in. If it doesn’t shrink back, it means it’s ready)

   

5. 5 After fermenting the dough, remove the air and knead it into a smooth dough

   

6. 6 Use a rolling pin on the chopping board to roll it into a large dough. Roll it out thinner and have more layers

   

7. 7 Take a small bowl, add an appropriate amount of pepper powder, a spoonful and a half of salt, an appropriate amount of oil and mix well

   

8. 8 Spread salt and pepper oil evenly on the rolled out dough

   

9. 9 Roll the dough into long strips

   

10. 10 Cut into equal portions

    

11. 11 Take one portion and use chopsticks to make a deep mark in the middle, then do it all in order

    

12. 12 Place in a steamer and continue to ferment for 15 minutes, steam over high heat for 15 minutes, turn off the heat, simmer for 5 minutes, open the lid and take it out