Homemade Delight: Salt and Pepper Flower Rolls
I made a pot of Salt and pepper flower rolls at home on the weekend. My whole family said they were so delicious. Everyone ate 2-3 in a row. The bottom of this salt and pepper roll is crispy and the surface is very soft. Today I will share this recipe with everyone.
What are Salt and pepper flower rolls?
Salt and pepper flower rolls are a traditional Chinese leavened pasta. They are usually made of raw materials such as flour, yeast, salt and pepper powder.
The characteristics of Salt and pepper flower rolls are that there are patterns on the surface, the inside is soft, and the taste is fragrant, salty and delicious. It can not only be eaten at breakfast, but also can be used as an afternoon tea snack or side dish. It is very versatile.
Salt and pepper flower rolls are very popular pasta snacks in China. Many families will make them. The elderly and children like to eat them, and the audience is relatively wide.
Ingredients Needed and Substitutions
Main ingredients:
Flour: chicken universal flour is the main ingredient for making Salt and pepper flower rolls, which improves the soft and glutinous taste.
Yeast powder, baking powder: one of the main ingredients. Yeast ferments the dough, and baking powder acts as a leavening agent to make the dough expand.
Seasonings:
Salt: Increases saltiness and helps control the fermentation speed of yeast.
Pepper powder: It is the main seasoning of salt and pepper pepper, which improves the special fragrance and taste.
White sugar: provides sweetness and makes the rolls taste sweet.
Substitutes:
Yeast powder: If there is no yeast powder, a mixture of baking soda and citric acid can be used instead.
Flour: Whole wheat flour, black flour or brown rice flour can be used instead.
Baking powder: If there is no baking powder, a mixture of baking soda and acidic ingredients (such as yogurt, lemon juice or vinegar) can be used instead.
White sugar: Brown sugar, honey or maple syrup can be used instead.
What kind of flour is good?
When it comes to the choice of flour, I am always asked "Which flour should I use" or "Do I have to use special flour to make dumplings and buns?". My answer to these questions is: The most easily available all-purpose flour is quite good.
All-purpose flour is also called plain flour. Generally, it contains a moderate amount of gluten. There are about 10 - 11 grams of protein per 100 grams of flour, which can produce a fluffy but slightly chewy texture. In some countries, like Canada or Switzerland, all-purpose flour will have a higher gluten content. If you like softer rolls, you can add a little cornstarch (10%) to the flour.
In Chinese or Asian stores, you may see the kind of flour marked as special flour for buns. These flours have low gluten and can make fluffy buns. Because they are highly processed and bleached, rolls made with this flour will look whiter.
How long does dough fermentation take?
Unlike the traditional method of making steamed buns, the fermentation time of the dough in this recipe only takes 30 minutes. Because I added yeast and baking powder, both of which are good helpers for dough fermentation, greatly reducing the fermentation time of the dough.
If baking powder is not added, then in winter room temperature conditions, it may take 1 hour or even longer for the dough to ferment.
Tips for Success
Yeast activation: Dissolve the yeast with an appropriate amount of warm water (about 35 - 40°C). The water temperature must be accurately controlled. If it is too hot, the yeast will be scalded to death. Fully activated yeast can be evenly distributed in the dough and efficiently promote fermentation.
Dough kneading: After adding water and auxiliary materials, stir into dough flakes and knead until the dough is smooth and elastic. In this process, if the dough is too sticky, add some flour. If it is dry, dip it in some water. And the kneading time should be appropriate to avoid the dough being too tight and affecting the taste.
Fermentation control: Cover with a damp cloth or plastic wrap and ferment in a warm (28 - 32°C is better) and humid place. Pay attention to the state of the dough. When it doubles in size, and when a hole is poked and it does not retract or collapse, it is considered up to standard. Adjust the time flexibly according to the environment.
Salt and pepper distribution: Sprinkle salt and pepper evenly on the rolled dough sheet to ensure an appropriate amount, so that every bite of the roll has a numb and salty taste.
Shape and proofing: After shaping, proof for 15 - 20 minutes for the second time to make the dough softer and the roll shape full. Adjust the time length appropriately when the ambient temperature is different.
Steaming points: Put the steamer on after the water boils. Steam on high heat for 25 minutes. Don't open the lid all the time. After steaming, wait a few minutes before uncovering the lid to prevent the rolls from collapsing.
INGREDIENTS
Main Ingredients
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·500g flour
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·4g baking powder
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·7g yeast powder
Seasonings
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·10g salt
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·1g pepper powder
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·10g white sugar
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·280ml warm water
COOKING STEP
Step 1
Ingredient preparation:
Add 7 grams of yeast powder and 20 milliliters of warm water and stir well. Mix 10 grams of salt and 1 gram of pepper powder evenly and set aside.
Step 2
Initial dough mixing:
Take another large bowl, pour 500 grams of flour into the yeast water, add 4 grams of baking powder and 10 grams of white sugar, and then slowly pour in 260 grams of warm water while stirring to form a uniform dough floc.
Step 3
Dough kneading operation:
Spread a layer of flour evenly on the cutting board, pour the dough flakes onto the cutting board, and knead the dough vigorously with both hands. The process lasts for about 10 - 15 minutes until the surface of the dough is smooth and elastic.
Step 4
First fermentation:
Shape the kneaded dough into a round shape, cover it with a clean towel, and place it in a warm (28 - 32°C), dark place for fermentation for 30 minutes.
Step 5
Shaping and spreading materials:
Divide the fermented dough into three equal parts. Take one part and roll it into a thin sheet. Use a brush to evenly brush a layer of cooking oil on the surface of the dough sheet. Then evenly sprinkle the salt and pepper mixture made of 10 grams of salt and 1 gram of pepper powder on the dough sheet in advance to prepare for shaping.
Step 6
Shaping and proofing:
Roll the dough sheet with materials from top to bottom into a strip of uniform thickness, cut it into small sections of 2 - 3 centimeters.
Pick up a small section of dough, gently pull and twist it to make it into a roll shape.
Place the finished rolls neatly on the steamer tray and proof for 15 - 20 minutes for the second time to make the dough fluffy again.
Step 7
Steaming and taking out:
During the fermentation of the rolls, add 500 milliliters of water to the steamer and bring it to a boil. After the water boils and steam comes up, put the steamer tray with rolls on it, cover it, and steam on high heat for 25 minutes. Once the time is up, simmer for a few minutes before opening the lid. The fluffy and delicious Salt and pepper flower rolls are ready.
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How to store and reheat
According to this recipe, you can make 8 Salt and pepper flower rolls. Normally, a family can eat them all at once and there is no need for additional preservation. But if there are fewer people in your family, then Salt and pepper flower rolls are also very easy to store and can be easily reheated.
What you need to do is wait for the Salt and pepper flower rolls to cool completely, then put them in a sealed container or plastic bag. Then store it in the refrigerator for up to 4 days. If you want to store it for a long time, you can put it in the freezer for up to 2 months.
When you need to eat it, you just need to reheat it. Take out the Salt and pepper flower rolls and steam them in a steamer for 5 minutes. If it is frozen, steam for 7 minutes (no need to thaw in advance).
Serving Suggestions
Recommended pairings
Hot soybean milk: In the morning, steaming hot soybean milk paired with Salt and pepper flower rolls is simply a perfect match; soybean milk contains a large amount of plant protein, which can help neutralize the slightly numb and salty fragrance of the rolls. Eating the two together can not only fill you up, but also provide energy for a day of study and work.
Egg drop soup: Salt and pepper flower rolls have a delicious taste and are suitable to be paired with refreshing and simple egg drop soup. Egg drop soup can help neutralize the salty fragrance of Salt and pepper flower rolls and bring a richer taste level. It is suitable for breakfast.
Pickles: Salt and pepper flower rolls are also suitable to be paired with simple pickles such as mustard tuber or sour cowpeas. Not only can it add diversity to the taste, but it can also enhance the overall eating experience.
Millet porridge: Salt and pepper flower rolls are suitable for breakfast. For a balanced diet, you can eat them with thick millet porridge. Millet porridge is soft and glutinous. Paired with soft and chewy Salt and pepper flower rolls, it can nourish the stomach and keep you warm and comfortable.
Cold dishes: Cold cucumber, spicy and sour shredded potatoes, cold bean sprouts and other cold dishes are all "delicious companions" for Salt and pepper flower rolls. Cold dishes are refreshing and relieving greasiness. One bite of vegetables and one bite of rolls have rich layers and let the taste buds enjoy multiple stimuli.
Eating suggestions
Enjoy while hot
Salt and pepper flower rolls are the most delicious when they are just out of the pot. The heat brings the aroma of salt and pepper straight into the nose. At this time, the dough is soft and fluffy. When you bite down, you can feel a slight heat. The numb and salty taste spreads on the tip of the tongue instantly, and the taste is particularly good. After cooling, the rolls will become a bit hard and the flavor will be much worse. You can steam them for a few minutes before eating.
Eat in moderation
Although Salt and pepper flower rolls are delicious, pay attention to eating in moderation. After all, pasta contains relatively high carbohydrates. Eating too much may lead to excess energy.
FAQs:
When making dough, make sure the yeast activity is normal, use water with an appropriate temperature, and place the dough in a warm place for fermentation.
When making dough, it is necessary to adjust the moisture of the dough, ensure sufficient fermentation time, and control the steaming time.
It is recommended to choose good-quality flour when making rolls. At the same time, when steaming, pay attention to not dripping water from the pot cover.
REVIEWS
