Steamed Pepper Leaf Rolls

Name: Steamed Pepper Leaf Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 280g warm water; 2g yeast; Some Dried pepper leaves; 3g salt; Some oil

by Line line 3896

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

When I was young, my grandma would often pick some fresh pepper leaves in April and May. Don't choose too old or too tender leaves when picking. Shoots that are too tender have a weak taste, and those that are too old have a bad taste. The leaves in the middle of the branches are the most suitable. Wash them and dry them into dried leaves. The dried pepper leaves are stroked by hand, and the hard stems are discarded. Collect and seal them for storage. When you wait for steamed buns, steamed flower rolls, pancakes, deep-fried pancakes, fried hemp leaves, crush them with your hands. Then you will smell the fragrance of pepper leaves.
Zanthoxylum bungeanum leaves contain a variety of vitamins, and it also has a unique hemp fragrance, unique flavor, detoxification and invigorating blood. The pepper tree is pollution-free, does not like insects, and its branches and leaves are clean. The Hanamaki with pepper leaves makes the steamed buns and Hanamaki fragrant and attractive. Different from the prickly odor of pepper, the scent of pepper leaves is light and inviting to appetite. "

Ingredients

500g Flour
280g Warm Water
2g Yeast
Some Dried Pepper Leaves
3g Salt
Some Oil

Steamed Pepper Leaf Rolls

1. 500 grams of flour, 280 grams of warm water, 2 grams of yeast. Warm water to dissolve the yeast, and form a moderately hard dough, saving the dough to 1.5 to 2 times the size, and the internal bubbles are full. Don't use up the water at one time. Forgive the difference in water content. Leave 10 grams of water to adjust the softness and hardness. The noodles should not be too soft or too hard.

2. Now the northern pepper tree has not sprouted, so you can only use the dried leaves prepared before, a handful of dried pepper leaves, crush them, and remove the leaf stalks.

3. My cutting board is relatively small, and the dough that has been made is divided into two parts, kneaded and rolled out to form a square or rectangle. Use an oil brush to apply oil evenly, not too much, and evenly sprinkle with crushed pepper leaves and 1.5 grams of salt.

4. Regarding how Hanamaki can be rolled up to look good with multiple layers, I have tried symmetrical folding from the beginning to the end, and the effect is similar. This one on the picture is a half-fold method. Divide the dough sheet into four parts, fold in half, brush oil on the white surface, and sprinkle some pepper leaves, but do not sprinkle salt. Fold in half again.

5. Cut into twelve, and fold in half, putting the middlemost part with the agent on the outermost side. The middle is thickest, and the agent on the side makes the Hanami into a uniform size. I made 12 rolls in total, each weighing about 60 grams.

6. Use chopsticks to press firmly in the middle of the dose. Fold it in half, stretch it, twist it left and right, and squeeze the ends together.

7. When all is done, cover the cloth with less hair until the dough becomes lighter. Boil a pot on the water and steam for about 15 minutes. Extend or reduce the steaming time according to the size of the Hanamaki. Wait for the steam to drop, and then lift the lid after about a minute or two. The delicious pepper leaf rolls are out of the pot.