Bacon Chive Rolls

Take flour and put it into a basin. Dissolve 2 grams of wheezing mother powder in warm water of about 35 degrees

Pour in the wheezing mother powder, add warm water little by little and stir with chopsticks until it becomes like cotton wool

Knead the dough, light it three times, light it in the basin, light it with your hands, and light it ~ cover it with plastic wrap and let it rise ~

After half an hour, poke a hole with your finger and there is no shrinkage, and it will be ready

At this time, chop the green onions and bacon ~

There is no need to put oil in the pan. Fry the bacon so that the aroma of the bacon can come out~

After the dough is deflated, roll it into thin sheets and sprinkle more dry flour to avoid sticking to the dough

Spread some oil on the surface, evenly sprinkle with chopped green onion, bacon, and a little salt~

Stack it up like a fan and cut it into pieces two finger widths with a knife~

Take two pieces of noodles and fold them up and down, and stretch them to both sides~

Twist into a figure 8 shape

Just fold the two ends together~

After it is done, let it rest for 20 minutes, steam it with cold water and high heat for 18 minutes, turn off the heat and simmer it for 3 minutes

The fragrant flower rolls are now steamed~

Overview