Onion rolls
By VicentaLakin
Flour is a pasta similar to buns and buns, an old-fashioned Chinese pasta and, more generally, a classic staple food; it can be made into pepper salt, soy sauce, onions, etc. It is rich in nutrients, tastes and simple practices, but it can only be fertilized in a hemispheric form by making it thin. I've had too many rolls since I was a kid, but I've made them myself or a big girl in the first saloon. From the face, fermentation, plastics last fertilized, and it looks very simple, but it's a real challenge for me to eat white
Recipe Recommendations
- yeast 4 grams
- salt 4 grams
- white sugar 40 grams
- flour 400 grams
- warm water 200 grams
- green onion appropriate amount
- canola oil appropriate amount
Steps for Onion rolls
1
Get all the food ready
2
Put all the food in the pot
3
Join the hot water with chopsticks and tweezers
4
It'll be all over
5
It's twice as big in the warmth of the rembrandt
6
Once the fermented pasta is ventilated, it's a little bit of dry powder on the board. Snippets
7
Scratch the oil and spread the flowers and a little salt
8
We'll split the face up and down into the middle, and then we'll do it
9
And then we'll fold
10
Cut to even fraction
11
The two are folded in a set, with a chopstick in the middle. Down
12
Hand-held reverse scrolls
13
Twist down into a roll
14
Putting the steam pan in a gill for about 30 minutes
15
The cold water starts steaming and goes to the middle fire for 12 to 15 minutes
16
Completed ChartOnion rolls Make Tips
One, the amount of this formula: I made half of the onion rolls, half of the onion cakes, two of the warm water and the face that aids the hair, which makes the noodles softer, three, and the shape of the rolls, which is formed in the shape they like, and the steaming time is related to the size of the facial agent, which can be understood on a temporary basis