How to make flower rolls without steaming, which is more delicious than steamed buns and pies?

How to make flower rolls without steaming, which is more delicious than steamed buns and pies? Flower rolls are the most common cakes in life. For a northeastern person, our family will make some rolls every few days. It tastes fragrant and soft, and it is the favorite cake of many friends.

Generally, what everyone eats is steamed in a pot. In fact, there is a relatively simple and delicious way to eat bread rolls, which is exactly what I brought to you by Bian Xiao today. This practice was learned from my mother-in-law when I went home a few days ago. It took me 30 years to know that a flower roll can be like this. No need to steam, it's crispy outside and soft inside, and it's very fragrant. The flower rolls made by this method are very soft and the bottom is quite brittle.

Moreover, the method is particularly simple, and it doesn't need to be steamed. It is more delicious than steamed dumplings, so our family often eats it in summer. I recommend it to everyone here. Food: wheat flour, yeast, sugar, spicy, onion, corn oil and other practices.

Step 1: Pour more than 300 grams of wheat flour into a pot, add 2 grams of yeast and a spoonful of sugar, mix the dough with 120 grams of water to form a soft dough, immediately put it on a slate and knead it for a while, then knead it into a chaotic crust of a round cake, and finally roll it into a round big round cake with a rolling pin.

Step 2: Sprinkle a layer of corn oil on the rolled big round cake, then sprinkle a layer of spicy food, and finally sprinkle a handful of onions. Then cut the big round cake into big strips with the same total width with a knife, squeeze the three big strips together, then cut them into small triangles with a knife, and then fold each small triangle for later use.

Step 3: put oil in the pot, don't pat it yet, put the processed flower roll in the pot (it doesn't need to be stored too tightly, because the volume will continue to increase after fermentation for a while), cover it and wake it up for 20 minutes.

Step 4: After more than 20 minutes, you can shoot when you see that the volume of the flower roll is obviously larger. When the bottom of the flower roll is golden, put it in a small bowl of cold water, then cover it with low fire and fry it, and dry it. When the water is dry, you can turn off the fire and cook.

Tips for making rolls When making rolls, be sure to knead the dough with warm water, so that it will be fluffy and soft. Don't knead dough for a long time. If it takes a long time, the batter will be hard and the roll will be hard. When the flower roll is put into the pot, it must be fried slowly, and it cannot be used to become popular, so as not to fry it and endanger the taste.

The corn oil I use here is suitable as a snack because it smells less than other oils. After living for 30 years, I realized that the flower roll can do this, without dough and steaming, and it is crisp outside and tender inside. This is the new way to eat the flower roll I brought to you today. A lazy artifact scroll is the best. This method is particularly simple, fragrant and soft, fragrant and crisp at the bottom, full of onion fragrance, very colorful, crisp outside and tender inside, the more delicious you eat.