Main IngredientsFlour 300g water 145g ham hock half yeast 4g AccessoriesOil moderate salt moderate thirteen spices moderate

Steps

Ham rolls practice step 11. Knead the flour, water and yeast together to form a smooth dough

Ham rolls practice step 22. Covered with plastic wrap and fermented until about 2 was the size of the rolls

Ham rolls practice step 33. After the fermentation, take out the dough and knead again, relax for 15 minutes, then roll out the dough into a large rectangle

Ham Rolls Step 44: Brush a layer of oil on the surface of the dough

Ham Rolls Step 55: Sprinkle salt, thirteen spices, and diced ham on the dough evenly

Ham Rolls Step 66: Roll up the rolls from the bottom to the top, then cut them into small, uniform pieces

Ham Rolls Steps 77: Pinch the ends of the ham rolls and twist them in opposite directions

Ham Rolls Steps 88: Pinch the ends of the ham rolls together

Ham Rolls Steps 99: Put all the ham rolls on a steamer and let them ferment for 20 minutes or so.

After fermentation, add cold water to the pot and steam on medium heat for about 15 minutes.