Sichuan Pepper and Salt Rolls

Sichuan Pepper and Salt Rolls

1. 5G yeast is melted with 30 degrees of warm water

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

3. Stir it into cotton wool with chopsticks

4. Make a smooth dough, and ferment to twice its size (use your fingers to stick an appropriate amount of dry flour into it, and it will be ready if it does not shrink)

5. The fermented dough, remove the air, and knead it into a smooth dough

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

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

8. Spread the rolled dough evenly with salt and pepper oil

9. Rolled dough strips

10. Cut into equal parts

11. Take a portion and use chopsticks to make a deep impression in the middle, and make all of them in turn

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

Tips:

Food experience:



1. Homemade salt and pepper is to fry the pepper powder and salt in a dry pan until browned and then use a cooking machine to make powder.

2. Just put the Hanamaki for 10-15 minutes to allow it to wake up, and then steam it, the steamed Hanamaki will be soft.