How to make ham flower rolls

Many people in my family like to eat pasta very much, because there are many ways to cook pasta, such as steamed buns, flower rolls, pancakes, and dumplings. Ham flower rolls are a unique delicacy that has both meat and noodles. It does not require side dishes and tastes like a light ham aroma, which makes the steamed bun taste better.

Ham and Chive Rolls

Material

600g medium-gluten flour, 6g yeast, 45g sugar, 15g salad oil, 290g water, appropriate amount of anthracene, appropriate amount of ham, appropriate amount of salt, appropriate amount of pepper

practice

Place the first five ingredients into a basin.

Stir well.

Place it on the table, knead it into a smooth dough, cover it with plastic wrap and let it relax for about 3 minutes (in summer).

Shape into a rectangle.

Apply salad oil and sprinkle with salt and pepper.

Sprinkle with chopped green onions and ham.

Three fold discount.

Use a knife to cut the dough into pieces about 2.5 to 3 cm in size and stack two pieces together.

Ham and Scallion Rolls

Material

500g all-purpose flour, 5g instant dry yeast, 20g white sugar, 1 tablespoon vegetable oil, 250g water, some chopped green onion, some ham, seasoning: 1 teaspoon salt, a small amount of five-spice powder, 1/4 teaspoon white pepper

practice

Usually, the ratio of flour to water in making steamed buns and flower rolls is less than that of steamed bread, because it is necessary to make patterns, so the texture of the dough will be harder, which is not only easy to shape but also beautiful in appearance.. The most important thing for flower rolls is to have the fragrance of onion. It is best not to use too much five-spice powder, which will cover the onion taste. Wash and drain the onion. Drain the water from the green onion to have a strong onion fragrance, cut into finer chopped onions, cut the ham into small pieces, mix salt, five-spice powder and white pepper powder and set aside

Add instant yeast to warm water (about 40 degrees) and stir gently. Mix the flour and sugar first, then add the yeast water several times. Stir with chopsticks while adding the yeast water. The water absorption of each flour brand will be slightly different. It depends on the situation. Add water slowly, not all at once. Just stir until it is as soft as an earlobe when pinched by hand, and then you don’t need to add water. Stir until it becomes snowflake-shaped, then add vegetable oil and knead into dough. Cover with plastic wrap

When the dough is 1.5 to 2 times larger, press it down with your finger and the hole will slowly recover and the inside will become honeycomb-like.

Sprinkle some high flour on the table, knead the fermented dough slightly to expel the air. If you have a pasta machine, you can save time and energy. After flattening, use a rolling pin to flatten it into a thin rectangle, sprinkle with seasoning and spread evenly. Ham itself is salty and everyone's taste for saltiness is different. You don't have to apply all the seasonings, it depends on your preference. Use a rolling pin to roll the dough. Then apply vegetable oil. Sprinkle chopped green onion and ham on half of the dough.

Fold the dough without fillings in half and cut it into 6~8 equal strips. The amount depends on your preference. Cut each strip twice vertically at the folded part. Keep the top intact. Lift the end and tail of the cut strip and stretch it slightly. Pinch the two ends and twist it in the opposite direction.

Finally, tie a knot that is passed through the bottom in a loose knot manner. It must be tied tightly to prevent it from spreading out during steaming. Put the shaped flower rolls into the steamer covered with steamer paper, leaving some space between them. Cover with a wet cloth again and let it sit for 20 minutes. It should become larger and fuller, and it can be steamed after the second proofing.

Pour about 70% of water into the pot, put the steamer on, turn on high heat and boil the cold water. When the steam comes out of the lid and the water boils, turn to medium-low heat and steam for about 20 minutes. Turn off the heat, open the lid a little, simmer for 3 minutes, and then take it out of the pot. This way, the flower rolls will not become wrinkled and yellow due to the large temperature difference after the pot is opened.