Pan-fry Chinese twisted rolls
mix well
the dough should form a solid ball shape rather easily.
if you find your dough is too soft add in more flour,
adjust until the dough is no longer sticky
continue this process until there are no more dry flours at the bottom and the dough forms a nice form,
don't worry if the dough is not completely smooth
Let the dough set for 10 minutes
Chop some green onions
Sprinkle some flour on a chopping board
and knead the the dough until it's smooth on the surface.
evenly roll them out pay attention to not let the dough stick to the board and keep the dough even in height
Once you've rolled the dough into a 19×28cm rectangle
brush on a layer of oil
and fold in threes as shown
devide the dough into 8 portions
Fold each piece as shown
and use a chopstick to compress an indentation
pinch the edges of the dough piece， roll them into our nice fancy looking twisty rolls as shown here
if your dough is too hard to roll, you can wait a couple more minutes for it to loosen up
Place the twisty rolls in a frying pan allow to riseing
We need to warm up the frying pan first
heat the pan until warm (Don't feel hot)
turn off the heat
Brush some vegetable oil in the pan
place the twisty rolls in
cover and let the twisty rolls rise
until it doubles in size,
should take about 40 minutes to 1 hour
During this time, if the frying pan is no longer warm, you can turn the heat on for 5 seconds,
To keep the frying pan warm
It will make the twisty rolls rise faster
now you will see the rolls dramatically increase in volume
We can start to fry them now.
Add 1/4 cup of water to cover the bottom of the pan
cover the lid and turn the heat on to medium low
Pan fry until the water in the pan is dry
Try not to open the lid In the process of frying
If you have to open the lid, please cover it quickly.
sprinkle some roasted sesame
panfry until it's thoroughly cooked.