The steamed dough flower rolls are served as breakfast for the family, salty, fragrant, soft and chewy, and you can eat both without vegetables

There is a little dried plum vegetables at home, buy a piece of pork with more fatty meat, grind it into meat filling together, the dough is sent in advance, roll it out into a dough sheet and smear it with meat filling and roll it up, make it into a plum cabbage pork flower roll, it is really fragrant, soft and fragrant, and you can eat two     empty mouths

【Plum cabbage pork flower roll】

Ingredients: 50 grams of plum vegetables, 200 grams of pork, 350 grams of flour, 170 grams of warm water, 3 grams of yeast, 2 tablespoons of oyster sauce, 1 tablespoon of salt, 2 tablespoons of soy sauce, a little ginger powder, a little chopped pepper, a little Sichuan pepper powder

Method: 1. The yeast is boiled with warm water, poured into the flour, stirred into the dough with chopsticks, kneaded into a smooth dough by hand after there is no dry flour, covered with plastic wrap and fermented for two or three hours, the dough is about twice as large, and the inside is honeycomb coal.

2. Soak the dried plum vegetables in warm water for an hour in advance, wash the pork and cut it into small pieces (the pork is more fatty, and it is delicious with the dried plum vegetables), and the soaked dried plum vegetables and pork are stirred together with a meat grinder to form a meat filling.

3. Add ginger powder, crushed pepper, Sichuan pepper powder, oyster sauce, soy sauce and salt to the meat filling, stir evenly along one direction with chopsticks, and put the meat filling in the refrigerator for an hour after the flavor is saved.

4. Roll the fermented dough into a thin dough sheet with a rolling pin, roll it up slowly after applying a layer of meat filling, sprinkle some dry flour, roll it a little tighter, and it is best to have no gaps between the dough sheets, and the molding is good.

5. Cut the dough roll into small pieces with a knife, pinch it a little round, cover it with plastic wrap and continue to ferment for an hour.

6. The flower roll blank is about twice as large, and it is very light to pick up, indicating that the air inside is very full, and the water in the steamer can be steamed in the pot after boiling, and the flower roll blank is put into the steamer, steamed for ten minutes on high heat, and then uncovered after turning off the fire for three minutes.

7. Take out the steamed flower rolls and let them cool slightly, wrap them in a fresh-keeping bag, put them in the refrigerator for three or five days, and steam them back when you eat, and you can put them for a month if you refrigerate them.

Making pasta is the key, you must be patient when it is cold, you can use the secondary fermentation method, and the pasta will be soft and chewy.