Bacon and pea rolls

Bacon and pea rolls

Introduction:

"Northerners like to eat steamed bread, and my family is no exception. After making steamed bread for so many years, I have accumulated a lot of experience in making steamed bread, and I can also make many kinds of rolls. And most of them are their own way of doing things that their families like. Today's bacon scroll is a combination of western style bacon and Chinese style scroll. It's a combination of Chinese and Western styles. It's an innovation of home style steamed bread. It's also a real private scroll. "

Production steps:

Step 1: mix the required amount of rice wine and water evenly, add about 300 grams of flour and stir into a thick paste

Step 2: ferment at 25-30 ℃ to form honeycomb, and increase by about 2 times. It takes about three hours. If the temperature is low, it will take a long time. Rice wine fermentation will be relatively slow, no yeast powder fermentation fast.

Step 3: add the remaining flour into the fermented paste, and continue to keep the dough warm and ferment to twice the size.

Step 4: put cooked peas and corn kernels into a bowl, add chopped onion, salt and five spice powder, stir well and set aside

Step 5: cut the bacon into small pieces,

Step 6: the fermented dough is rolled into long square pieces with a thickness of about 4-5mm. First spread the peas with good taste, and then spread the bacon

Step 7: roll it up and cut it into sections, then cover the drawer and let it grow for about 20 minutes.

Step 8: steam for 25 minutes.

Step 9: steamed rolls are rich in ingredients and delicious.

Materials required:

Flour: 700g

Homemade rice wine: 150g

Water: 200g

Bacon: right amount

Cooked peas: moderate

Cooked corn kernels: appropriate amount

Salt: right amount

Five spice powder: appropriate amount

Note: peas and corn kernels must be cooked, otherwise they will not be steamed

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh