Onion roll
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 500G
- water 260g
- yeast 4g
- pork 500G
- green onions appropriate amount
- shallots 1 small bundle
- ginger 1 block
- garlic half a
- soy sauce appropriate amount
- soy sauce a little
- salt appropriate amount
- spiced powder a little
- cornflour a little
- sesame oil appropriate amount
- salty fragrance
- steamed
- several hours
- senior
Steps for Onion roll
1
Get everything ready
2
Four grams of yeast in warm water, evenly mixed
3
Dig a little hole in the flour, pour in yeast, add a little bit, don't pour it all at once, dry and wet, and don't stick your hands in the best condition (if the water is not enough, add some more if appropriate)
4
When you're in shape, you rub it in the face
5
Slid to surface
6
The noodles were put in the bowl and covered with wet fermentation for an hour。
7
Scratch the pork into meat and mix it into ginger juice (skinned with ginger, covered with gauze) onions, small onions and garlic, with raw, old, fragrance, salt, fragrance and powder。
8
When the noodles are fermented, it's like this
9
I'm gonna rip the air out of the dough
10
A little flour at the bottom of the sheet, a little pasta, and some flour on the surface
11
A rectangular scepter, as thin as possible
12
Pour a pig's platter
13
Roll it up slowly from the end, as tight as possible
14
I'm gonna end up with a big lazy dragon
15
Brush the bottom
16
It's in a steam cage with a gauze on it, 20 minutes
17
Cover the steam cage and the steam pan cap, 25 minutes for the fire, and 5 minutes for the fire
18
That's it, fat lazy dragon
19
Take it out, cut it out, because the laziness is bending, so you don't have to cut out some strange shape and eat it alone
20
Completed