Shallots and ham rolls
Dad said he wanted to eat rolls, but the ones sold outside were not delicious. He said that there were too little green onions, so I tried making rolls myself. It didn't seem to be very successful because I didn't know how to roll them, so I made them in several shapes, but the taste was still OK ~
Recipe Recommendations
- flour 500 grams
- onion 1 using
- yeast 3 grams
- ham sausage 2 pieces
- edible oil a little
- salt 2 teaspoons
- chicken powder a little
Steps for Shallots and ham rolls
1
Melt the yeast with warm water and pour into the flour; pour in warm water point by point and dough, and leave for 2 hours to ferment.
2
Wash the onions, cut them into foam, add salt and chicken powder to marinate.
3
Cut the ham sausage into small slices, pour into the chopped green onion, add a little cooking oil, and stir well.
4
Knead the fermented dough, divide it into 4 sections, and roll it into thin dough.
5
Spread the marinated spring onions and ham paste on top and spread evenly.
6
Roll it into long strips and cut into slices.
7
In addition, we made some different shapes: cut the dough into 4 pieces and spread it with green onions and ham foam.
8
Roll it up from one corner.
9
Fold the rolled strip upwards to form a U-shape. (UU, the mascot of the World University Games held in Shenzhen)
10
After rolling, let stand for 10 minutes, ferment again, and then steam again.
11
Steam for about 10 minutes. After turning off the heat, leave it for about 3 minutes before opening the lid.