Main Ingredients

Flour 500g

Supplementary Ingredients

Yeast

6g

Seasoning

Water

250g

Pepper

5g

Vegetable oil

10g

Pepper Salt How to Make Rolls

1. Soak the yeast in water for 3 minutes and stir into the yeast water. Add the yeast water to the flour in small portions, stirring to form a snowflake-like consistency before kneading into a slightly stiffer-than-usual dough, and then cover with plastic wrap and allow the dough to rise until it doubles in size.

4. Brush vegetable oil onto the dough sheet and sprinkle in the pretzels, rubbing them in well

5. Roll up the dough from the long side of the sheet from the top down, and then use a knife to cut the rolls into 2-centimeter-wide portions

6. Stack the two portions on top of each other, bare side up, and then use a pair of chopsticks to press down on the parallel ends of the portions to stretch them out a little, and then rotate the two ends in the opposite direction. Make the first and last ends together, press firmly

7. All the rolls billet done, covered with a wrung out damp cloth molasses 20 minutes, steamer pot with water to boil, drawer coated with oil to prevent sticking, into the rolls billet, covered with a lid of high heat boil steam to medium-low heat steam 15-20 minutes, off the fire 3 minutes after the cover removed