Everyday Flower Rolls Recipe
Flower rolls are similar to buns and steamed buns, a type of ancient Han Chinese noodle. They are a classic and everyday staple food, and can be made into various flavors such as chili salt, sesame paste, and scallion oil. They are nutritious and delicious, and easy to make. The dough is made into thin slices, mixed with seasonings, and rolled into semi-spherical shapes, then steamed to maturity.
Ingredients
Main ingredients: flour
Accessories: salt, oil, yeast, water
Process
1. Add flour and yeast to water, and knead into a smooth dough. Place it in a bowl, cover with plastic wrap, and place it in a warm place to ferment until it doubles in size;
2. Sprinkle flour on the board to prevent sticking;
3. Take it out, the fermented dough, knead it on the board to form a circle;
4. Use a rolling pin to roll it thin;
5. Add appropriate amount of peanut oil, brush evenly with a brush;
6. Sprinkle a layer of salt;
7. Roll it up from bottom to top;
8. Roll it into a long strip;
9. Use a knife to cut it into evenly sized segments;
10. Take two segments and stamp them together;
11. Gently pull both sides to the sides;
12. Hold one side with your hand, and use the other end to twist the rolled-up dough in the opposite direction;
13. Both sides are simultaneously pulled down and pinched tightly;
14. Repeat the process, placing the twisted flower rolls on corn husk, placing them in a steamer, cover with lid, let it stand for 20 minutes, open a large fire to steam for 20 minutes;
15. Steamed flower rolls.
Finished flower roll real shot
Production little tips
1, Do not open the lid of the steamed flower rolls immediately, allowing the condensed steam to drip onto the flower rolls will shrink;
2, The fermentation time of the dough is different in summer and winter, winter will take longer;
3, If there is no corn husk, you can brush a layer of peanut oil on the steamer grate.
