Steamed pepper leaf rolls

Steamed pepper leaf rolls

Overview

When I was a child, my grandma would often pick some fresh pepper leaves in April and May. When picking, don’t choose leaves that are too old or too tender. Buds that are too young have a bland taste, while buds that are too old have a bad taste. The leaves in the middle of the branches are most suitable. Wash them clean and dry them in the sun. Remove the leaves from the dried Zanthoxylum bungeanum leaves with your hands and discard the hard stems. Collect and seal and store. When steaming steamed buns, steamed flower rolls, pancakes, deep-fried pancakes, or fried sesame leaves, crush them with your hands. Then you will smell the fragrance of pepper leaves. Zanthoxylum bungeanum leaves contain a variety of vitamins, and they also have a unique numbing aroma and unique flavor, which can detoxify and activate blood circulation. Zanthoxylum bungeanum trees are pollution-free, do not like insects, and have clean branches and leaves. The flower rolls with pepper leaves make the steamed buns and flower rolls fragrant and attractive. Different from the numbing aroma of peppercorns, the smell of pepper leaves is light and appetizing.

Tags

Ingredients

Steps

  1. grams of flour, 280 grams of warm water, and two grams of yeast. Dissolve the yeast in warm water and knead it into a dough of moderate hardness and softness, until the dough has doubled in size and has filled with air bubbles. Don't use all the water at once, otherwise the water content may be different. Leave 10 grams of water to adjust the softness and hardness. Hanaki noodles should not be too soft or too hard.

    Steamed pepper leaf rolls step 1

  2. The northern pepper trees have not sprouted yet, so you can only use the dried leaves prepared before, a handful of dried pepper leaves, crush them and remove the leaf stems.

    Steamed pepper leaf rolls step 2

  3. My chopping board is relatively small, so I divide the risen dough into two parts, knead them and roll them out into a square or rectangular shape. Brush the oil evenly with an oil brush, not too much, and evenly sprinkle with chopped pepper leaves and 1.5 grams of salt.

    Steamed pepper leaf rolls step 3

  4. As for how to roll the flower roll so that it looks nice and has multiple layers, I have tried rolling it from beginning to end and folding it symmetrically, and the effect is almost the same. This is the folding method in the picture. Divide the dough sheet into four parts, fold it inward, brush the white surface with oil, and sprinkle some pepper leaves, but do not sprinkle with salt. Fold in half again.

    Steamed pepper leaf rolls step 4

  5. Cut into twelve pieces, fold them in half, and tie the middle piece to the edge. The middle is the thickest, and the glue on the edge is just enough to make the roll evenly sized. I made a total of 12 flower rolls, each weighing about 60 grams.

    Steamed pepper leaf rolls step 5

  6. Use chopsticks to press hard in the middle of the pot. Fold it in half, stretch it, twist it left and right, and pinch the two ends together.

    Steamed pepper leaf rolls step 6

  7. When all is done, cover with cloth until the dough becomes light. Boil water and steam for about fifteen minutes. Increase or decrease the steaming time depending on the size of the roll. Wait for the steam to subside for about a minute or two before lifting the lid. The delicious pepper leaf rolls are out of the pot.

    Steamed pepper leaf rolls step 7

  8. You can also directly rub pepper leaves and salt into the dough to make steamed buns.

    Steamed pepper leaf rolls step 8