If you have flour at home, try to do this, the bottom is charred and crispy, and the upper layer is soft and delicious, which is better than potstickers

 

Super delicious crispy flower rolls 

Ingredients: 500g all-purpose flour, 280g warm milk, 5g dried yeast, 1 serving of puff pastry

1. Heat the milk first, the temperature should not exceed 40 degrees, then put the dry yeast into the warm milk, stir it and let it stand for about 5 minutes

2. After the dry yeast is completely fused in the milk, pour the milk into the all-purpose flour, stir with chopsticks while pouring, and stir the flour into a large dough flocculent, so that the dough will not stick everywhere 

3. Knead the dough smoothly and seal it and relax for about 10 minutes, this time is not to let the dough rise, it is to give the flour and liquid a full fusion

4. Take advantage of this time to adjust a puff pastry, add 40 grams of flour, 1 teaspoon of salt, and 40 grams of corn oil to a small bowl and stir evenly and set aside

5. The dough is relaxed, roll it out into a large rectangular dough sheet, the thickness is about 3 mm, and then pour the pre-adjusted puff pastry on the dough sheet, scrape it evenly with a scraper, and use the back of the spoon to spread evenly without a scraper

6. Then fold along the two long ends of the dough sheet to the middle respectively to form a trifold 

7. Cut it into small pieces with a knife and stack each two pieces on top of each other

8. Use chopsticks to press the middle of the small noodle block first to make the two small noodle pieces firmer 

9. Pick up the two ends and stretch them slightly, and then twist the two ends in the opposite direction twice, and the embryo of a small flower roll will be ready 

10. Follow the steps above to shape the remaining whole, seal it and put it in a warm place to ferment 

11. The state of fermentation is completed, the raw embryo of the flower roll has obviously become fat, and it is easy to pick it up, at this time, brush a layer of corn oil in the electric baking pan, and then put the raw embryo of the flower roll into the pot and place it on high heat

12. When the bottom of the flower roll embryo is golden yellow 

13. Add half a bowl of water, then cover and simmer 

14. When all the water in the pot has evaporated and the flower rolls have become fat, sprinkle an appropriate amount of black sesame seeds and chopped shallots, then cover and simmer for 30 seconds 

 The bottom of the flower roll is charred and crispy, and the top is soft and delicious, full of milky flavor, which is much better than steaming the flower roll or steamed bun directly

Tips:

1. Different flour brands have different water absorption, so a part should be reserved in advance when adding milk, and the dough state should be observed and then increased or decreased as appropriate.

2. Milk can be replaced with water, but the amount needs to be appropriately reduced.