1. Prepare materials
2. Melt the yeast with water, add flour and dough, and ferment to 1.5-2 times larger
3. An appropriate amount of chicken fat, clean it, put it in a bowl, cover with plastic wrap, and steam on a tray until the oil separates
4. Roasted pine nuts for fragrant, shredded ham and set aside
5. Knead the dough for a longer time until the surface is smooth
6. Roll out the dough into thin slices, trim off the four sides, and divide it into four strips. Brush each strip with chicken fat and spread with shredded ham and pine nuts.
7. Roll up
8. Put it on the drawer, proof for 30 minutes, and steam for 15 minutes on high heat
9. Cut into thick slices and eat
Tips:1. The noodles should not be too soft so that they can be shaped, knead the noodles well, and don't be lazy! The longer the time, the more delicate!
2. Wake up the prepared rolls, don't boil the pot immediately after steaming, and open the lid after 3 or 4 minutes of empty steaming
3. Chicken fat is chicken fat. When making chicken, you can take some of the fat from the chicken belly and keep it for use.
4. If you are not used to or don't like chicken fat, switch to other oils.
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