How to make salt and pepper rolls

Material Science

Medium gluten flour 250 g, warm water 140 g, yeast 3 G, sugar 15 g, vegetable oil 5 g, pepper powder, salt, vegetable oil a little

practice

1. Mix the yeast, water, flour, sugar and oil to make a smooth dough. Cover with plastic film and relax at room temperature for 10 minutes.

2. Roll the dough into rectangular thin slices, brush a layer of oil on the dough, sprinkle a little salt, roll the pepper powder into long strips, flatten them slightly, and cut them into 16 pieces. Take two overlapping pieces and press them down from the middle with chopsticks, then turn both ends down and pinch them tightly.

3. Put the roll on the steamer (Fig. 2), add water to the steamer and heat it up. Turn off the heat and put it on the top of the roll to ferment for 20-25 minutes (Fig. 3). Then open the fire, bring it to a boil and steam for 10 minutes. Turn off the heat for 5 minutes and take it out.