Scallion, oil, pepper and salt flower rolls Chinese breakfast

Cooking Instructions

1. Flour and yeast knead into a dough, as long as it forms a dough, it doesn't need to be smooth.
   Then cover the plastic wrap and let it stand until it is twice as large, press it with your hand until it will not bounce or retract, and it will be honeycomb when torn apart.

   

2. Knead the dough and vent for 5 minutes, then knead into a ball. Sticky hands can be sprinkled with dry flour and kneaded.

   

3. Roll out into rectangular strips.

   

4. Spread the oil, pepper, salt and shallots on the dough casually.

   

5. Fold in three.

   

6. Cut into evenly sized pieces.

   

7. 2 in a stack.

   

8. Use chopsticks to press the middle position and do not break it.

   

9. Pick up two paragraphs and twist the figure 8.

   

10. Pinch and close at the end of the figure 8.

    

11. Plastic.

    

12. Cook in a pot with cold water, without turning on the heat, and let rise twice for 10 minutes.
    Turn on the heat, steam for about 13 minutes, turn off the heat and simmer for 3 minutes before opening the lid.

    

13. Eat.
    I made 6 large flower rolls.