Traditional spiced steamed flower rolls

How to steam the flower rolls? The whole family likes to eat them. It's so delicious that you lick the sieve clean that you won't get tired of eating it for seven days. At first glance, this scroll is undoubtedly the patron saint of the disabled party stars. You don't need to play a video to distort schizophrenia. A photo can teach you to look good at will. After reading the step chart, find the original exquisite scroll at your party, it's as simple as that.

Are you confident to make nice and delicious burritos now? Because the flower rolls have a strong taste of salt and pepper, the requirements for rolling dough are not very high. Therefore, people who can't even steam steamed bread well must try this. The main ingredients are wheat flour 500 g, water 250 g, yeast 5 g, pepper about 1 g, fennel a little salt 2 g, and sesame oil.

The first step is to put a little water in the food in the bowl, add baking powder, mix well and pour it into wheat flour to synthesize a uniform dough. If it is winter, it is best to use warm water to speed up dough fermentation. Knead the dough a little more, and the better you knead it, the better the taste of the pastry. But today, the requirements for dough are not very high, and the surface of dough is good.

Step 2: Knead the dough, cover it with a fresh-keeping bag and put it in a warm place for fermentation to double the size. Many people can't grasp the degree of fermentation when they first start making pasta. It's simple. When the dough is twice as big as before, you can check it. Put some flour on your hands and pinch a hole in the middle of the dough. If that hole is not expand,

Step 3: Take out the fermented dough, put it on the dusted panel, and rub it hard to get the air out as much as possible. Through the exhaust pipe, the steamed cake has a soft internal structure and no big pores.

The fourth step is to heat the pot, without adding oil, add pepper and fennel with low fire, stir-fry slowly with low fire until the color becomes dark and the fragrance flies out, put it in an oil-free and waterless container for air cooling, thoroughly cool it, grind it into powder with a wall-breaking machine, add a little salt and stir evenly. Pepper and fennel must be thoroughly cooled before being stirred carefully. Don't rush for success. Pepper and salt can also be prepared in advance, and it is also good to cook more at one time.

Step five, take a roll of steamed stuffed bun skin, put the wound up, comb it a little, and hold it down with chopsticks. Of course, there will be beautiful patterns. The roll I made was very small, and the pattern pressed out with chopsticks was not obvious, so I used bamboo sticks. The greater the pressure, the more obvious the lines.

Step 6: Make all the rolls one by one, put them on the oiled steamer, cover them and wake them for fifteen minutes. When the number of rolls increases obviously, weigh it by hand, indicating that the number of rolls is fermented for the second time. Carefully put it into the wok, steam 15 minutes or so, and stew for another two minutes.

Take it off and eat it while it is hot, or put it in a film bag, cool it and store it in the refrigerator. When solving the pepper problem, if there is no wall breaker, you can immediately mash it with a rolling pin or garlic paste. The size can be controlled by yourself, and the size of pepper and salt will not affect the final taste. If there is no fennel, add a little spiced powder. After the dough is fully steamed, the taste is more bulky, and secondary fermentation is essential. If you are in a hurry, you can boil the water in the wok with damp heat and put the meat roll in the wok for the second round, which can save a lot of time.