250g of medium gluten flour, 0/50g of high gluten flour 130ml of milk/kloc-0 (about), 80g of warm water, 4g of high sugar-tolerant yeast, 40g of white sugar, 3g of salt, appropriate amount of pepper and salt, appropriate amount of salt, appropriate amount of pepper powder, appropriate amount of spiced powder and appropriate amount of chopped green onion.

Cooking steps

Step 1: Pour the high-gluten flour, medium-gluten flour, sugar and salt into a basin and stir well. Then, the yeast is melted in warm water, poured into a basin and stirred evenly. Add a small amount of milk several times, about130g. If it is not enough, you can add it. The water absorption of flour is different. Here are the approximate grams (add milk slowly at last).

Step 2: Knead the dough until it is smooth and soft, and then ferment it (I use the fermentation function of the oven, and put a bowl of hot water at the bottom to speed it up)

The third step: full fermentation, very delicate tissue.

Step 4: exhaust and knead for 10~ 15 minutes, then cover with plastic wrap and let stand for 5~8 minutes (the longer the second kneading time, the more delicate and even the hair will be, which is made by many different methods and will make the best, softest and most delicate hair).

Step 5: Take half of the dough and dry it into a 3 mm thick rectangle.

Step 6: Mix the cooked oil, spiced powder, pepper powder and chopped green onion in a small bowl, brush with a brush and sprinkle with some salt.

Step 7: Roll up the short side.

Step 8: Roll it up and cut it into equal small doses.

Step 9: superposition of two small doses.

Step 10: press down with chopsticks, take it out, pull a little at each end and stuff it under.

Step 11: making, putting in a steamer and fermenting in warm water, with the size of 1.5 times.

Step 12: Steam on high fire for 10 minute, then cool for 5 minutes, and open the lid (the wool is well-made, fine in texture, excellent in taste, soft and sweet, full of chewiness).

Step 13: White, fragrant and fluffy rolls are ready.

skill

① Sugar below 8% of flour can't compensate for sweetness, so the 40g I put is a little sweet; 2 It is very important to knead the flour for the second time. Be sure to remember to relax for 5-8 minutes after kneading. ③ No high-gluten flour is needed, just use medium-gluten flour directly; 4 adding milk is more fragrant, whiter and more delicate; 5. The amount of milk is estimated, because it is added in small amounts several times, so according to the difference of your flour, you can add it in small amounts several times.