How to Make Salt and Pepper Scallion Bun
Salt and Pepper Flower are very simple yet delicious.Home-cooked dishes but how to make this dish tasty is crucial in terms of the preparation steps. Below Cooking Network editor will explain the steps for making salt and pepper flower rolls, showing how to make it both tasty and delicious.
Salt and Pepper Flower Rolls Ingredients Introduction
Main ingredients:
Flour (500 grams) Yeast (5 grams) Auxiliary ingredients:
Corn oil ( ) Salt and pepper ( ) Scallions ( )
Steps for making salt and pepper flower rolls: 1. Put the flour in the bread maker.
Bread
Bucket, pour 260 grams of warm water into a small bowl and add yeast to dissolve it.2. Pour the mixed yeast liquid into the flour. 3. Use the mixer on the kneading setting for 10 minutes until a smooth dough is formed.
4. Knead with the fermentation setting for 1 hour or until doubled in size, press with your thumb and it should not collapse.
5. Knead out the air bubbles, divide the dough into three parts evenly.
6. Take one part and roll it into a 5mm thick dough sheet.
7. Brush oil on the dough using a brush.
8. Sprinkle with scallions and salt and pepper (previously cut into small pieces).
9. Roll up the dough, not too tightly.
10. Cut each roll into two-finger wide sections evenly.）
11. Overlap two sections together, gently press them with your hands to prevent falling apart, then use a chopstick to press in the middle.
12. Hold both sides and stretch out.
13. Twist around once
14. Join the ends, with the seam facing down.
Steam
Brush oil on the pan, place the prepared dough pieces in a steamer for 20 minutes of proofing, then steam over high heat for 15 minutes and let it sit for 5 minutes.
15.16. Hot salt and pepper flower rolls are ready. Tips:
Gradually mix water with flour while kneading to avoid making the dough too soft; adjust according to your specific type of flour.
1Use warm water around 40℃ to activate the yeast.
Gradually mix water into the flour while kneading, do not add all at once to prevent it from becoming too soft. Adjust water quantity according to your flour. Use warm water around 40℃ to activate the yeast by dissolving it.
