Scallion and Sichuan Pepper Flower Rolls

Take an appropriate amount of flour, add yeast and water, and knead into a smooth dough.

Ferment until it doubles in size.

Release the air from the dough and roll it into a rectangle.

Drizzle with cooking oil and brush evenly.

Sprinkle with ground Sichuan pepper and salt.

Sprinkle chopped scallions.

Fold one long side toward the middle.

The opponent's side is coming over.

Cut into equal widths.

Take two portions of dough and stack them, pinch the ends and twist once.

Fold the two ends together at the bottom.

Cover the prepared flower roll dough with plastic wrap and let it rest for ten minutes.

Use a scraper to move the fermented flower rolls to the steamer, or shape them and place them directly into a steamer lined with oiled paper to ferment.

Start with cold water in the pot, steam for 15 minutes after the water boils, then cover and let sit for one or two minutes before opening the lid and taking it out.