The practice of flower rolls

The practice of flower rolls is as follows:

Ingredients: 400g medium gluten flour, 4g yeast, 250g water (milk), 1 tablespoon salt and pepper, 3-4 tablespoons peanut oil.

1. Weigh the flour, put the yeast in a small bowl of clear water, and melt it roughly.

2. Pour the yeast water into the flour, stir it evenly with chopsticks to form a cotton wadding, and prepare a bowl of water.

3. Starting from the noodles, the water should be added slowly, and the dough is moderately soft and hard. I like softer steamed bread or rolls.

It's hot now, and the dough will be fermented in about 1-2 hours at room temperature.

5, exhaust, try to rub for a while, rub into thick strips, and then flatten.

6. Prepare salt and pepper oil: one spoonful of salt and pepper and three spoonfuls of oil.

7. Roll the dough into a big dough and brush it evenly with a layer of salt and pepper oil.

8. Roll it up and divide it into 8 equal sections, and then divide each section into several equal sections.

9. Two adjacent segments are stacked together.

10, gently press down with thin chopsticks, and be careful not to press too hard and it will break.

1 1. Finally, pinch the two ends together by hand, and the flower roll will be fine.

12, proofing 10-20 minutes or so. When you see that the gap between the raw embryos of the flower roll becomes smaller, you can start steaming by touching the edge with elastic hands.

13, fully wake up, put water on the pot, steam on high fire 15 minutes, turn off the fire and wait a few minutes before cooking. If the awakening time is not enough, it can be steamed with cold water. Wake-up time is related to room temperature.

14, very soft and delicious salt and pepper rolls.