Ingredients: 200g flour, water100g, 2g yeast powder, sugar10g, proper amount of salt, a handful of shallots, proper amount of vegetable oil and a little pepper powder.

Steps:

1, 200g of flour, yeast powder and white sugar, and add water bit by bit. First, stir it into a flocculent shape by hand, then make it into a smooth and delicate dough, cover it with plastic wrap and ferment it to twice its size. Yeast powder I used instant yeast powder. If it is ordinary yeast powder, I can add it to clear water, stir it evenly and let it stand for a few minutes. Only after yeast is fully dissolved can its activity be fully exerted. After fermentation, the dough volume is obviously increased, and you can see that there are obvious holes in the dough when you open it by hand.

2. Sprinkle a proper amount of dry flour on the chopping block, then pour in the fermented dough and knead it again by hand.

3. Until the dough is fully mixed with the dry flour, the dough becomes fine and smooth again.

4. At this time, you can prepare a handful of shallots, wash them clean, wipe off the water with kitchen paper towels, and chop them up for later use.

5. Roll the dough into rectangular thin slices, then spread a layer of vegetable oil, sprinkle a layer of pepper powder, appropriate amount of salt, and sprinkle chopped green onion. Some people will put spiced powder, thirteen incense and so on. And adjust it according to your own taste.

6. Roll the dough from top to bottom, wrap it as tightly as possible, and don't leave too much space in the middle.

7. Cut the dough into small noodles with a knife. The knife should be as sharp as possible, and both ends of the noodles cut by the blunt knife will be pressed down, and the layers can't be seen clearly.

8. With the help of the back of the knife, press the knife into the middle of the dough to make obvious creases. Someone uses chopsticks. I think the marks made by chopsticks are too thick. Our flower rolls are too small, so it is more appropriate to press them with the back of a knife.

9. Fold the cross section to the top by hand, then stretch the dough with both hands and close the two ends at the bottom.

10, put the rolled flower rolls in the steamer and ferment again for about half an hour, even faster in summer, ten minutes.

1 1, put cold water on the pot, boil the water and steam for 8 minutes, depending on the size of the steamed bread.

Tips:

Friends who can't roll flowers can directly cut the embryo of the seventh step for secondary fermentation, which is as delicious as steaming;

If your fermented pasta such as flower rolls or steamed bread can't ferment, first check whether the direct yeast has been in bloom for a long time. If left for a long time, the activity of yeast may disappear.

Yeast is afraid of high temperature, which will also make yeast lose blood circulation. The water temperature of the dissolved yeast should not be hot, and it is best not to exceed our body temperature.

Ferment dough with warm water in winter, and use cold water directly in summer. Air temperature and humidity are also important factors affecting fermentation.