Salty and mild, soft on the palate, so delicious!
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Shallots and pepper salt flower rolls
Picture text | Gourmet Concubine Yingli
Medium gluten flour 200g warm water 100g yeast powder 2g sugar 3g lard 5g pretzel powder 3g sesame oil 10g chopped chives to taste
1. The flour that is eaten is medium gluten flour, which is between 8% and 11% protein content in the nutrition facts list.
2. With a 2:1 ratio of dough water, pour warm water into a basin (the water temperature is controlled between 35 and 40 degrees) Add yeast powder and sugar and stir until melted.
3. Add the flour, stir to form a flocculent and knead into a ball.
4. Add lard, if not, you can also replace it with cooking oil, continue kneading until fully absorbed, the surface of the kneaded dough is not smooth, it does not matter, cover with plastic wrap or wet towel for the first fermentation, fermentation to twice as large.
5. During the fermentation time, make the pretzel filling, add sesame oil to the pretzel powder, stir well, very simple, the chives are removed from the white leaves, chopped and set aside.
6. After fermentation, the dough will be kneaded for a while, continue to knead hard, at least for more than 5 minutes, knead until there are no pores inside the dough, add lard to make the dough more delicate and moist.
7. Start shaping, roll out the dough into rectangular thin slices, spread the pretzel evenly on the surface, sprinkle a layer of chopped chives, in one third, first fold from top to bottom to the middle, cut into small pieces about 1.5-2 cm wide, the weight of the flour given by the recipe can be made into about 7 small flower rolls, that is, cut into 14 pieces.
8. Take the two ends stacked together, press down hard with chopsticks in the middle, squeeze the two sections with your hands slightly long, put them on the chopsticks, hold the chopsticks in one hand and pinch the lower end of the dough with the other hand, ning a circle and then use the chopsticks to press down to the bottom, gently remove the chopsticks, a flower roll embryo is ready.
9. Put the prepared raw embryos into the steamer, cover, ferment for 30 minutes and then turn to heat, steam and turn to medium-low heat for 15 minutes, simmer for 5 minutes.
10. Quickly lift the lid to prevent steam water from falling on the flower rolls, and out of the pot, very soft and delicious.
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~~ By Gourmet Princess Ying Li ~~
~~ Recipe recommendation ~~
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