Flower rolls are the favorite food of northern people in China. Every time we steam steamed bread at home, I will pester my mother to make some rolls to eat. The method of making flower rolls is also very simple. Just sprinkle a little oil onion and its thirteen spices and salt on it, and an authentic snack is almost ready.
Generally, everyone must wake up when steaming flower rolls. The wheat flour for steamed flower rolls is both ordinary flour and low-gluten flour. Most families are made of medium gluten flour. Many friends like to make steamed flower rolls at home, but the only thing they encounter is to wake up.
The first step is to prepare a clean and tidy bowl in advance and add 37-degree warm water to it. Then add 5 grams of prepared yeast and stir it evenly with chopsticks. If you want to completely release the vitality in yeast, you must melt the yeast with warm water in advance. About five grams of yeast can be put into 500 grams of wheat flour.
Step 2: Pour 500g of prepared wheat flour into a large pot, add10g of white sugar, then add a spoonful of lard, and stir evenly with chopsticks. Then pour a little yeast water in several times, and stir it into a flocculent state with chopsticks. Then knead it into a smooth batter.
Step 3 Most post-80s people know lard. The living conditions at that time were not too high. As long as you have a portion of lard at home, you can make steamed buns and their scallion cakes. Therefore, in the case of steaming flower rolls here, we also need to use lard, so that the steamed flower rolls are large and soft.
Step 4 After the bread is kneaded, cover it and put it in a warm place, and wake it up to twice its size. Just put the batter in a warm place, so you don't have to worry about flour fermentation.
About an hour after step 5, you can see that the bread has been honeycomb-shaped at this time. At this time, we can take down the dough, first sprinkle a small amount of dry flour on the chopping board, and then knead the batter into the exhaust pipe to make it into a pancake shape. Brush the inside with a layer of vegetable oil, sprinkle a little onion and its 13 incense and salt, and immediately turn it over from one end. And then divided into steamed bun skins with uniform sizes.
Just put this kind of steamed bread skin in the oiled steam grate. Then put it in a warm place and wake up again for 20 minutes. Immediately put it in cold water and steam for about 20 minutes. The flower rolls made by this method are white and fragrant, and will not be hard when it is cold. Ok, that's the correct sharing of steamed flower rolls. Everyone must remember to add sugar and lard when steaming flower rolls!