Super loving fried rolls.

The fried rolls are actually similar to the flower rolls, except that the flower rolls are steamed, and they are fried in a pan like the raw fried buns.

But it's much more popular in my house than Hanamaki.

The top part is fluffy, the bottom is crispy, sprinkled with chopped green onions and sesame seeds. Especially I like to add a little peppercorn powder, it's really fragrant and delicious!

Fried rolls

Ingredients: 2 grams of flour, 0 grams of water, 0 grams of fine sugar, 0 grams of dry yeast

Prepare an appropriate amount of vegetable oil, salt, pepper powder, black sesame seeds, and chopped green onions

The production process

Start by kneading the dough.

Mix well with dry yeast and sugar in the flour, then add water. Knead into a dough. To adjust the amount of water according to the absorbency of the flour, the dough should not be too soft.

Try to knead the dough thoroughly, if you knead it by hand, knead it vigorously on the countertop for ten minutes until the dough is smooth and elastic.

I use the Jun Baker Kitchen Machine L8, 0 gear kneading for 0-0 minutes (the same for G0/S0 models, A0/A0 models knead 0 minutes with 0 gear).

Cover the kneaded dough with plastic wrap or a damp cloth and relax for about 15 minutes.

Apply a thin layer of vegetable oil to the countertop to prevent sticking. Flatten the loose dough and roll it out to form a rectangle.

Apply an even layer of vegetable oil to the surface of the dough.

Then sprinkle with a layer of salt and peppercorns. I used about 2 grams of salt and sprinkled a thin layer of peppercorns. You can adjust the amount of salt and pepper powder according to your taste.

Salt must be put, otherwise the flavor is not enough, and the pepper powder can be left out (it will be more fragrant).

Fold the dough from one side to the midline, then the other side to the midline, and finally fold it in half (just like the 4-fold in the puff pastry).

Fold the dough in half and cut it into small pieces.

Take a small cut piece and press it down with chopsticks from the midline until the end. Then gently stretch the dough. Once long enough, twist it a few more times (the same way you twist a towel).

If the dough is retracted, it is not easy to elongate, so don't be in a hurry, put it aside to relax for a while, and press the other small dough first. When fully relaxed, it is well elongated.

Roll all the small dough well.

Pour a thin layer of vegetable oil into a saucepan. Spread the dough in a saucepan, leaving enough distance between each piece of dough (the dough will grow).

Cover the pot and let it rise in a warm place so that the small dough becomes significantly larger (2.0-0 times larger).

When it's cold, you can put it in the oven with the fermentation function (preferably a pan with a detachable handle for easy storage in the oven). When the weather is hot, you can ferment it directly at room temperature (in summer, I can leave it at room temperature for 30 minutes).

I use a flat pot with a diameter of 24cm, which is exactly one pot. Flat-bottomed pots should be thick-soled, if the bottom is too thin, it is easy to paste the bottom.

Heat the pan over medium heat for about 3 minutes, at this point without a lid. Use chopsticks to pick up the dough and look at the bottom, and if the bottom starts to turn golden brown, reduce the heat.

Pour a small bowl of water (about 5 grams) along the edge of the pot, cover the pot and fry over low heat for about 0 minutes.

Lift the lid and sprinkle black sesame seeds and chopped green onions on the surface of the dough.

Continue to fry over low heat for 3-0 minutes. This time, you can observe the bottom of the pot, and if there is still water, you can open the lid and fry it so that the water completely volatilizes. If there is no more water, you can continue to cover the pan and fry.

Since the heat of different stoves is different (including the thickness of the pan also has an impact), it is necessary to flexibly adjust the heat and time. In particular, avoid frying the bottom.

The fried rolls are ready to come out of the pan! At this time, the roll is fully inflated, the inside is completely ripe, and the bottom is golden yellow.

Use a large plate to snap all the rolls directly on the plate, with the golden side facing up, and you can eat! The white part is soft and crispy at the bottom, which is very delicious.

Don't leave the fried rolls in the pan for a long time, and don't serve them with the bottom facing down, so that the bottom will become soft and crispy after a long time.