Salt and Pepper Rolls

Name: Salt and Pepper Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zhongyu Multipurpose Wheat Flour; 260g water; 5g yeast; 8g Sugar; 10g lard; 10g Peanut oil; 5g Salt and pepper; 3g Black pepper; Some Chopped green onion leaves

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

After eating steamed buns and rice at home, Hanamaki has become the staple food for three meals a day. The charm of Hanamaki is that you can add green onions and salt to it. Not only does it have a light green onion fragrance, but it also makes people appetite. The method of making salt and pepper rolls is shared with everyone.
The dough used for making Hanamaki should not be too soft, otherwise the shape will not be maintained. Because the water absorption of each flour is different, the amount of liquid is for reference only. I use Zhongyu Multi-purpose wheat flour. Although this flour is all-purpose flour, it is very soft and the quality is one of the best among many brands. This used one Friends know it.
A small amount of lard is added to the dough to make the Hanamaki steamed and brighter. The choking of the dough is very important. Knead until the cut surface of the dough is basically free of large pores. The Hanamaki produced by doing this will be more flexible and the surface will be smoother.
After the steamed Hanamaki is placed for a few minutes, slowly open the oven door and take it out. Don't be too impatient, otherwise it will easily shrink. Salt and pepper and black pepper are added to the Hanamaki, which has a fragrant taste of pepper and a hint of green onion, which makes the taste not always good.

Ingredients

Salt and Pepper Rolls

1. Prepare the materials used;

2. Yeast can be dissolved first with a small amount of warm water, and then put all the other ingredients into the chef's machine to knead into a smooth dough;

3. After the basic fermentation is carried out to about 2 times the size of the dough, the dough will be rich in honey.

4. Put about 30g of dry flour on the countertop, put the fermented dough on the countertop to choke the surface, and put all the dry powder in until the dough is smooth and there are no large pores on the cut surface;

5. Roll the dough into a rectangular uniform sheet;

6. Sweep a layer of peanut oil on the surface of the dough, then grind salt and pepper and black pepper, and sprinkle with chopped green onion leaves;

7. Fold the dough sheet, arrange it into a long strip, and sweep a layer of oil on the top surface;

8. Cut the dough into pieces about 3cm wide;

9. Take 2 pieces of dough, fold them together, press firmly in the middle with chopsticks, and then pinch the two ends to stretch the dough appropriately. After rotating, pinch the two ends tightly, and the shape of the flower roll will come out;

10. Arrange the hana roll embryos into the baking tray with oiled paper, and wait for the hana roll to wake up until it swells slightly, so that the steamed hana roll will be soft and tough.