Winter is the most suitable flower roll for this, because it is a wake-up, the effect is very good, super soft. And save time and effort, you can rely on the bed for a while!
【Ingredients required】
Dough: 300 g of regular flour, 3 g of yeast, 10 g of sugar, 160 g of warm water.
Egg yolk filling: 3 cooked egg yolks, 30 grams of flour, 10 grams of black sesame seeds, 50 grams of cooking oil, salt, cumin powder, pepper powder.
(1) Mix all ingredients in the dough and knead into a medium-soft and firm dough. The amount of water is only for reference, because different seasons, different brands of flour will have different degrees of water absorption, so it is necessary to flexibly adjust the amount of water according to the softness and hardness of the dough. Add flour when it's soft, and add water when it's hard. Then seal and wake up for 10 minutes, where no fermentation is required.
(2) At this time, we adjust the egg yolk filling. The cooked egg yolks are first crushed with a spoon and add flour, black sesame seeds, salt, cumin powder, pepper powder. Then sauté in hot oil and stir into a thick paste. This filling is absolutely delicious, really too fragrant, often give children to eat this, it is very beneficial to the development of hair and eyes!
(3) Knead the dough smoothly, place the board and sprinkle with dry flour to prevent sticking. Then roll out rectangular flakes, spread the egg yolk filling, and fold them in half like a quilt. Cut into 16 small pieces, and cut 24 smaller flower rolls.
(4) The two agents are stacked on top of each other, and the middle can be dipped in some water to glue a little more firmly. Press a mark with chopsticks, then pinch the ends with both hands, gently lengthen, twist the two ends in the opposite direction a few times, twist into a twist.
(5) Placed in the steaming drawer separately to leave room for fermentation. Add water to the steamer, burn until warm, put the steaming drawer up, turn on the fire first, use the temperature of the water, let the raw blank ferment. It takes about half an hour in the summer and about 45 minutes in the winter.
(6) Wait until the raw blank is fermented to twice the original size, then open the fire and steam. Time for 10 minutes after boiling water, turn off the heat and simmer for 5 minutes before uncovering. Note here that you must not immediately open the lid, otherwise the originally expanded flower roll will immediately retract if it is suddenly cold. You have to wait until the temperature of the steaming drawer drops down slightly, and then open the lid, and you will be foolproof. Fluffy and soft, the more you chew, the more fragrant!