Ham onion rolls
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- ham slices 3 tablets
- onion 20 grams
- yeast 5 grams
- water appropriate amount
- oil appropriate amount
- salt appropriate amount
Steps for Ham onion rolls
1
Dry yeasts are fixed with a small amount of warm water and poured into the flour, and they mix the dough with warm water until they can be smoothed. House temperature fermenting twice as big。
2
When you're done, rub it in the air。
3
Cut the onions and the ham。
4
MAKE A 2MM THICK RECTANGULAR FACE。
5
Spread some salt evenly, a little twirl。
6
A layer of vegetable oil, evenly painted with your hands。
7
Spill both the onions and the ham in pieces。
8
Roll up the end of the face。
9
Rounds grow, and the last shuts hold tight and roll round。
10
Slice the noodle into an equivalent agent。
11
The two agents were stacked together, with chopsticks standing from the middle。
12
The chopsticks are removed, the right hand is held in two ends and the right hand is twisted 180 degrees in the opposite direction。
13
Then round about, like a button, folding both ends together。
14
When done, wake up at 20-30 minutes, put it in the steam pan, burn it open, and evaporate it for 20 minutes。