Thousand-layer steamed bread
A layered steamed flatbread brushed with oil, pepper, and salt, folded and rolled like a blanket before cooking for many tender, distinct layers.
Instructions
- 1
Add salt to the flour.
- 2
Add water.
- 3
Adjust to a flocculent state.
- 4
Knead into a dough, place it in a container, cover, and let it rest.
- 5
Ferment until it doubles in size.
- 6
Knead the dough after venting, and roll it into a thin pancake.
- 7
Apply oil.
- 8
Sprinkle with ground Sichuan pepper and salt, and make two cuts on one side. Leave one side slightly wider.
- 9
Start rolling from the narrow side.
- 10
Like folding a quilt, wrapped layer by layer.
- 11
In the end, roll it out with a rolling pin. Anyway, alternate the sides while rolling.
- 12
Place it in the steamer, cover it, and let it ferment a second time for more than 30 minutes. I left it for an hour. Turn on the heat to medium-high, and after the water boils, turn off the heat after 15 minutes. Let it sit for 3 minutes before opening the lid.
- 13
Cut into pieces.
- 14
Layer upon layer of pepper delight.
- 15
Soft and fluffy.
- 16
Let's start eating!
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Ingredients
Main Ingredients
- high-gluten flour300g
- Yeast4g
Seasonings
- Salt5g
- oilto taste