Ingredients
Self-raising flour
Scallion
Oil
Pepper powder
Salt
Steamed rolls
Self-raising flour and flour, pouring powder first, and then put the water into the mix several times, and then add water to the mix, so that the ratio of flour to water is good to grasp.
After the dough is ready, use a dampened drawer cloth to cover the pot, then cover the pot with a lid and wait for fermentation.
40 minutes after the basic fermentation is good, rolled into a cake shape, the skin is not too thin, technology is not skilled, rolled a little ugly. Then put a little oil, chopped green onions, pepper, salt to the right amount, coated well.
Roll the skin, cut into small pieces with a knife.
Take two small pieces and stick them together. Here you can see the thickness of the crust, roughly.
Rotate from side to side and gently pinch together at the bottom.
The pinched effect looks like this.
The most important step on the pot to steam is very delicate, make sure the water in the steamer is cool, moisten the drawer cloth on the bottom, line up the rolls, do not put too much, because it will be a little while it will be bigger. First open the pot to steam for three minutes, and then turn off the fire, let it rest for ten minutes, pay attention to this step is very important, especially since the powder, effectively let it fermentation. Then open the pot normally steamed, I usually steam for ten minutes.
Finally out of the pot, you can send out such a big roll, fragrant.
Tips
The steamer time must be grasped, if you like sesame seeds can also put some, also very delicious.