Salt and pepper rolls with shells(bei ke jiao yan hua juan )

Salt and pepper rolls with shells

Introduction:

"With the help of chopsticks, this salt and pepper roll is made into a shell shape, which is loved by everyone."

Production steps:

Step 1: soak the yeast in water for a while;

Step 2: add flour and water to synthesize dough;

Step 3: mix the dough and ferment it in a warm place;

Step 4: about an hour and a half, the dough is twice as thick;

Step 5: take two small bowls, one for oil and the other for salt and pepper;

Step 6: take out the fermented dough and knead it until smooth;

Step 7: divide the dough into ten parts;

Step 8: knead the dough until smooth;

Step 9: rub it on the chopping board to form a flat shape;

Step 10: cover with plastic wrap and wake up for 10 minutes;

Step 11: take a small dough and flatten it;

Step 12: rolling the growing dough;

Step 13: brush a little oil with a brush;

Step 14: apply salt and pepper;

Step 15: fold one third of each part in half;

Step 16: use tools (chopsticks or whatever) to press on the marks;

Step 17: pass the chopsticks under the scallion noodles,

Step 18: stretch the dough with your hand and twist it. It's this shape, like a shell;

Step 19: take out chopsticks, put corn husk under the dough, and put it into the steamer to wake up;

Step 20: wake up for 20 minutes, heat the boiler with low heat and cold water, turn to high heat after filling the steam, and open the lid immediately after turning off the fire for 15 minutes;

Step 21: pick up the scroll and put it on the mat to cool;

Materials required:

Medium gluten flour: 500g

Water: 260g

Oil: a little

Salt and pepper: a little

Instant dry yeast: 1 teaspoon

Note: this kind of dough is a little softer than steamed bread. Put it on the pot with low heat and cool water. Open the lid immediately after turning off the heat.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Bei Ke Jiao Yan Hua Juan