Homemade Peanut Butter Big Flower Bun Recipe

　　Shuornian is a temptation that lovers of noodle dishes cannot resist. Ordinary noodle sheets, with layers of oil, salt, scallions or ham and sausage,transform into popular fancy steamed buns the moment plain dough becomes subtly flavored. Today's peanut butter shuornian was made to use up leftover peanut butter,and unexpectedly turned out extremely impressive. Initially not very noticeable when eaten, it becomes more fragrant with each bite and is hard to put down.

Peanut butter shuornian without the need for additional dishes pairs well with a bowl of porridge.I made my own plain peanut butter using peanuts, adding peanut oil or sesame oil, then mixing in salt and freshly ground Sichuan pepper powder.The aroma is so inviting that it can intoxicate you just from smelling it. Those who prefer sweet flavors can add sugar; regardless of whether it's salty or sweet,always pay attention to adjusting the seasoning slightly stronger than usual, as a large portion of dough serves as its base and too much salt would go unnoticed. Learn to make this deliciously fragrant and fluffy peanut butter shuornian with no difficulty at all.

Makes: 500 grams of flour, 270 milliliters of water, 5 grams of yeast, enough peanut butter.Beforehand: Mix the peanut butter with peanut or sesame oil to make it flowy, then add salt and freshly ground Sichuan pepper powder for seasoning.Peanut Butter Shuornian Recipe 1. Put water, flour, and yeast in a mixing bowl to knead dough.2. Once the dough forms, transfer it to the work surface and knead until smooth.

3. Check that there are no air bubbles; this step is similar to making steamed buns initially,

the dough needs to be well-kneaded for a smooth surface after steaming.However, unlike steamed buns, you only need to knead it once and don't have to let it rise before kneading again. 4. Shape the dough into a round ball.

5. Roll out the dough to about 3 millimeters thick.

6. Spread an appropriate amount of peanut butter evenly across the surface.

7. Dab each corner lightly on the peanut butter layer.

8. Spread and spread the peanut butter until it is uniformly distributed.

9. Roll up from one edge to the other, not in a round shape but flat.10. Cut into equal-sized pieces. 11. Use a chopstick to press down along the length of each piece; two can be stacked if thin enough and pressed similarly.12. For twisted shuornian, stretch out along the seam with your hands, then twist in one full circle or half circle by pulling apart, then pinch together at the bottom for the finished look shown in step 3.13-14. Place the shaped shuornian on a steaming rack set over warm water; cover and let rest for about 20 to 30 minutes,

until they start to puff up but don't need to double in size, just until plump.

Remove from the steamer and place back into boiling water in the steaming pot.

15. Steam at high heat for approximately 18 minutes, then let it sit for another 2 to 3 minutes before removing.

16-17. Place the shuornian on a wire rack while they are still warm for best taste.

8 Spread the peanut butter as much and evenly as possible.

9 Starting from the bottom edge, roll it up layer by layer without making a round shape; a flat one is fine.

10 Cut it into equal-sized portions.

11 Take a portion, press it longitudinally with a chopstick to make a simple flower pancake. If the portion is thin, stack two of them and press the top.

12 To twist the flower pancake, stretch it along the pressed lines by hand slightly.

13 Twist both ends in opposite directions for one full turn to form a flower shape. Or twist half a turn in the opposite direction, seal the bottom together, and roll into the shape shown in figure 3.

14-15 Place the twisted flower pancakes in the steamer. Set the steamer on a pot of warm water, cover with a lid and let it rest for about 20 to 30 minutes until they start to puff up; no need to double their size, just until they become fluffy. Remove the steamer from the pot when ready.

16 When the water in the pot is boiling again, place the steamer back and steam on high heat for about 18 minutes. Turn off the fire and let it sit for 2 to 3 more minutes.

17-18 Remove the flower pancakes from the steamer and place them on a cooling rack; they taste better when eaten while hot.