material

250g of medium gluten flour, warm water 140g, 3g of yeast, 5g of sugar 15g, 5g of vegetable oil, pepper powder, salt and a little vegetable oil.

working methods

1. Stir yeast and water evenly, then mix with flour, sugar and oil and knead into smooth dough. Cover with plastic wrap and relax at room temperature 10 minute.

2. Roll the dough into rectangular thin slices, brush a layer of oil on the dough, sprinkle a little salt, roll the pepper powder into strips and flatten it slightly. Cut into 16 pieces. Take two overlapping pieces, press them down from the middle with chopsticks, then turn the two ends down and pinch them tightly.

3. Put the finished flower rolls on the steamer (Figure 2), and add water to the steamer and heat it until it is warm. Turn off the fire, put it on the lid of the flower roll and ferment for 20-25 minutes (Figure 3), then boil the water and steam for 10 minute. Turn off the fire for 5 minutes and take it out.