1. Mix all the main ingredients, knead into a smooth dough, cover with plastic wrap and ferment to double its size.
2. After exhausting, rub the strips to separate 8 small doses.
3. Take a dough, knead it smoothly, roll it out into an oval shape, and brush with a layer of oil.
4. Sprinkle a layer of black pepper barbecue material evenly.
5. Fold up and down.
6. Use a scraper or the back of a knife to press out the lines.
7. Put it on a chopstick.
8. Grasp the hanging part of the dough and put it in slightly, then turn the chopsticks around.
9. Then press the bottom with chopsticks to set the shape, and the shell roll is ready.
10. After finishing in order, put it on the bamboo curtain to ferment for 20 minutes.
11. In a hot pot on cold water, steam on medium heat for about 15 minutes after SAIC. After steaming, in order to avoid thermal expansion and contraction, after turning off the heat, first open a small slit in the pot cover, wait 3-5 minutes, and then fully open it.
12. Finished picture
13. Finished picture
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15. Finished picture
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