Cooking Steps

1. 

   Step1:Use warm water to boil yeast and sugar. Slowly pour warm water into flour. Pour side by side and. Mix the flour into a smooth dough. Put it in a container and cover with plastic wrap. Put it in a warm place to ferment. Summer is one to two hours. Winter is longer. Until the face is twice the size. Because I forgot to take photos in the early stage, so I put a finished product. It's OK to follow the steps.

2. 

   Step2:Before the second kneading, add the delicious soy sauce and pepper powder into the mince and marinate.

3. 

   Step3:This is the hairy face. You can see that there are honeycombs in it. Start rubbing. Will gradually become non stick. Still knead into a smooth dough.

4. 

   Step4:The kneaded surface is cut into square blocks. The blocks should be rolled thin with a rolling pin. The size of the blocks can be determined according to the size of the anvil.

5. 

   Step5:This is what it looks like. After rolling, evenly apply a layer of vegetable oil. Sprinkle pepper powder and spread evenly. Sprinkle salt if you like to taste heavier. Spread evenly. After making, spread the marinated meat foam evenly.

6. 

   Step6:Roll from one side. Roll into a long strip.

7. 

   Step7:Roll it up and cut it into even pieces. Forgive me for forgetting to take this step again It's just like cuttin

8. 

   Step8:Take two cut squares and fold them together. Use chopsticks to press them from the middle. Note: if the length of the roll in step 6 is thick, you can also use two stacks. It's OK to use one square. Also use chopsticks to press it from the middle.

9. 

   Step9:After the chopsticks are pressed, they pull both ends slightly. Twist them like twist. Hide both ends to the bottom. The shape comes out

10. 

    Step10:Greasepad lid, wake up for 10 to 15 minute

11. 

    Step11:Steam in steamer for 15 minutes. Steam for 5 minutes. The fragrant rolls are ready.