List of ingredients:
Material: 300 grams of flour.
Ingredients: yeast, sugar
Seasoning: vegetable oil, refined salt.
Step one:
Prepare 300 grams of common flour, add 3 grams of yeast and 3 grams of white sugar, pour in normal temperature water and stir to form flour wadding, then pour in 5 grams of vegetable oil and knead into dough. The dough doesn't need to be kneaded too smoothly. Knead and cover the pot. According to the temperature, it usually takes about 2 hours to ferment this season.
Step two:
When the dough is fermented, you can see many honeycomb eyes when you open the dough. At this time, sprinkle flour on the chopping board, take out the dough and knead it for compaction. Then roll the dough into a big, thin square dough with a rolling pin, pour the vegetable oil and brush it evenly with a brush, and then sprinkle a layer of fine salt and a layer of dry flour. Sprinkle dry flour here to prevent vegetable oil from being squeezed out when the dough is folded.
Step 3:
Fold the dough from one side to the other, fold it into rectangular strips, then cut it into oil rolls with uniform size with a knife and put it on the chopping board. Put a little space between the green rolls of each oil roll, cover it with plastic wrap, and ferment again for 20 minutes to make the oil roll more fluffy and soft and look better.
Step 4:
After 20 minutes, the electric steamer is electrified and heated, a piece of fine cotton cloth is washed and spread on the bottom of the steamer, and the fermented oil roll is put into the steamer. There should be a little distance between the two oil rolls, and then steam in the pot for about 15 minutes.
Step five:
15 minutes later, the oil roll will be cooked, but don't open the cover immediately, wait for about 5 minutes first, so as not to shrink and collapse after the oil roll cools. After waiting for 5 minutes, take out the oil roll and put it on the plate.