Bacon rolls

1

Chop the bacon into the pot, stir fry until fragrant, and then turn off the heat. Pour in the chopped spring onion, sprinkle with black pepper powder, mix well, let cool and set aside

2

Mix yeast and warm water, add medium gluten flour and stir with chopsticks, add fine sugar and salad oil, and knead into a smooth dough. Relax at room temperature for 5 minutes to start plastic surgery

3

Roll out the dough into large rectangular pieces, lightly brush with salad oil, and pour the filling from 1 onto the dough sheet

4

Lay the filling on the dough sheet as evenly as possible

5

Fold the dough sheet inward 1/3 along the long edge, brush the surface of the folded dough sheet with salad oil, and then place the other side facing it and stick it tightly

6

Cut the folded dough into sections of 2.5 cm and 2 cm width at intervals

7

Fold the narrower dough on top of the wider dough. Use chopsticks or bamboo sticks to place in the middle of the dough and press to the bottom

8

Remove the bamboo stick, place the dough on anti-stick wax paper, and ferment for 20 minutes

9

Put the dough into a steamer and steam on high heat for about 15 minutes, turn off the heat, simmer for about 3 minutes, and then open the lid and take out

This scroll was learned from "Teacher Meng's Chinese Pasta". The bacon itself is salty, but the overall taste is still slightly lighter. I mainly make food for my baby. It feels better if it feels lighter. Friends who like to eat slightly salty food can try adding a little more salt to the dough to season it. You cannot remove the lid of the steamer immediately after turning off the heat. You can leave the lid slightly leaking, let the heat cool and simmer for about three minutes, and then remove the cover and take out the roll. In this way, the dough will not have the result of surface collapse due to sudden cold. This method is also suitable for steaming pasta such as steamed buns and steamed buns.