Onion rolls
By VicentaLakin
Whole wheat flour is a common flour that my family prefers, which is always available at home. It's a milled flour with all the wheat tissues. It's not a pretty color. It's a dark spot, but it's so sweet to chew, especially when it's fresh. It's so strong. It's so delicious
Recipe Recommendations
- whole wheat flour 400g
- baking soda 4g
- onion 2 pieces
- salt a little
- oil a little
Steps for Onion rolls
1
The fermented ones are used for the fermentation, the full dilution of the noodles in the warm water, and then the flour and the flour are poured into it, and the fermentation occurs naturally on the smooth cover to keep the membranes warm (hoh, the flour is a little small, and the flour flies to the side of the basin). The fermented noodles look better than the yeast。
2
Little soda dissolved with warm water。
3
Take out the dough, join the dissolved little sodas and rub them, and cut them open with a knife, the two sides are unconnected, they smell no acid, and they button the basin for 10 minutes。
4
The onions go to the skin wash and cut。
5
The good pasta is made of pancakes, poured into a proper amount of oil, covered in every corner, with a flat amount of salt, onions and, finally, dry flour, so that the flower rolls can be made clearer。
6
Roll it up from one side。
7
Cut into strips, take three barcodes together, stretch them to both sides, squeeze them in the middle, and the roll is done. Watch the side that rolls down, shoots without notice, and then turns down。
8
When all the rolls are ready, the thin paints in the steam closet, coded into the roll, and the fire evaporates for 20 minutes。
9
When all the rolls are ready, the thin paints in the steam closet, coded into the roll, and the fire evaporates for 20 minutes。
10
Out of the pan。