Onion rolls
By VicentaLakin
This is the result of my many practices, and I am now sharing my approach with you and looking forward to more guidance from the masters of food。
Recipe Recommendations
- ordinary flour 750 grams
- yeast 6 grams
- water 420 grams
- chives 80 grams
- salt 12 grams
- edible oil a little
Steps for Onion rolls
1
Scaled flour, yeast, and prepared food items such as water, oil, salt, onions, etc。
2
Using 420 grams of water (summer cold water), the yeast is first melted with a small amount of water and then gradually mixed into flour with yeast and warm water。
3
Hand-painted twice. For the first time, the flour was put on hold for 10 minutes, mainly to fully absorb the water and soften the flour; for the second time, the flour was fermented with a fermentation lid after a few minutes of rubbing. The timing of fermentation varies depending on the season。
4
After several hours of fermentation, the noodles swelled and found large holes in them, which ended in fermentation。
5
The fermented pasta will be rubbed slightly, then tumbled into a shape of about 80 cm wide and about 0.4 cm thick. On the bright side, oil for consumption is then painted with salt, which must be balanced。
6
Paint oil and salt, then onions, evenly distributed。
7
In completing the above steps, the good side will be broken。
8
A tool is then used to cut the processed face into a block of 3.5 centimetre width, and two pieces are then overlapped up and down, with chopsticks to press them。
9
When the noodles are pressed, pull them with your hands and turn them around, and squeeze them。
10
It's a squeezing image。
11
First boil the water, then steam the fire for 15 minutes。
12
Wait two or three minutes after the fire has shut down, and the roll is removed。
13
The product presentation。