Sticky Paper

Overview

The frying method of sticky rolls is similar to that of pan-fried buns. After the dough is cooked, it is directly shaped and fried in a pan. This saves the time for the second batch, so it is more time-consuming than traditional steamed rolls. Because it is fried and has a crispy bottom, the top is soft and the bottom is crispy. It is both soft and hard, crispy and delicious.

Tags

• staple food
• home cooking
• all-purpose flour
• edible oil
• warm water
• white sugar
• yeast powder

Ingredients

Steps

1. 1 Pour the flour and sugar into a basin and mix well;

   

2. 2 Dissolve yeast powder with warm water;

   

3. 3 Pour the yeast water into the powder and stir it into a floc;

   

4. 4 Then knead the dough and let it rise for 30 minutes;

   

5. 5 The dough that has been proofed has a honeycomb-like internal structure;

   

6. 6 Sprinkle dry flour on the board, fully knead the dough to deflate the air, and knead until the skin is smooth and the texture is fine;

   

7. 7 Roll the dough into a rectangular shape, apply a layer of oil and sprinkle with salt and pepper;

   

8. 8 Roll up and pinch the edge tightly;

   

9. 9 Cut into 8 small pieces;

   

10. 10 Twist into 8 flower rolls, preheat the baking pan in advance, brush a layer of oil, and place the flower rolls in;

    

11. 11 Pour the water-oil mixture into a small bowl, cover and fry for 5 minutes;

    

12. 12 Open the cover and the sticky roll is ready;

    

13. 13 Take out of the pan and fry until the golden side faces up;

    

14. 14 Just load it into a plate.