Making of flower rolls

Ingredients: 500 grams of flour, 5 grams of yeast powder, proper amount of salt, a little pepper noodles, a little cooked oil and a little pepper.

Exercise:

1. Add 500 grams of flour, 5 grams of yeast powder and 3 grams of salt to a bowl and stir the noodles with warm water. Noodles should be a little harder in summer, and a catty of noodles needs about 260 ml of warm water. Then cover and ferment until it is twice as big.

2. Sprinkle a little dry flour on the chopping board, knead the dough and exhaust it, and then put the dough on the chopping board to relax for 5 minutes, which is better.

3. Roll the dough into a round shape, apply some cooked oil, sprinkle some pepper noodles, sprinkle some salt, sprinkle some pepper, sprinkle some dry flour, roll it up and roll it tightly.

4. I made two patterns today, and the cutting methods are different. Now, make the first one, cut it into rectangular pieces of uniform size and press it with chopsticks. Twist the right hand forward and the left hand backward, and pinch the bottom. That's it.

5. Now make the pattern of the second flower, cut it into a trapezoid with the small head up and press it down with chopsticks. When the peppers are ready, put them on the chopping board and wake them 10 minutes.

6. The cage cloth should be dipped in water first, then spread on the steaming grate, put into a pot with cold water, and put into the finished flower roll. After SAIC, steam 15 minutes. Time's up, turn off the fire, stew for 3 minutes, then open the lid and let the steam out.

Rolling flowers is simple and delicious. When the chopsticks are pressed and the hand is turned, two patterns are made, which are soft and layered, delicious and beautiful. Friends who like it must collect it and try to do it when you have time.