Crispy bottom floret rolls

Ingredients: 150g all-purpose flour, 80g warm water, 2.5g yeast, 10g sugar (can be omitted), appropriate amount of chopped green onion and sausage.

Method

1. Chop the shallots and sausages.

2. Knead flour, water and yeast into dough and roll it into a rectangular sheet.

3. Brush the dough with oil, sprinkle with chopped green onion and sausage, roll it up from one side, then cut it into sections, press it in the middle, and roll both ends down.

4. Pour oil into the pan, place the flower rolls on them, cover them and let them ferment until they become visibly fat. Fry them over low heat until the bottom is golden brown. Pour water from the periphery to cover the bottom. Cover them and simmer until the juice is reduced.