Onion rolls
By VicentaLakin
12m+eat: good yeast (100 g flour: 1.5 g yeast: water appropriate), onions, salt, walnut oil, 1 pecan fermented to the surface smooth, poached in a .5 cm thin pasta, brushed pecan oil, saping salt, onions; folded into three folds; cut 2 cm, 2 stubbles in the middle and then curled. 2. cold water boilers, water evaporating for eight minutes。
Recipe Recommendations
- flour 100g
- green onion appropriate amount
- water appropriate amount
- yeast 1.5G
- salt appropriate amount
- walnut powder appropriate amount
- walnut oil appropriate amount
Steps for Onion rolls
1
food products: good yeast (100 g flour: 1.5 g yeast: water appropriate), onions, salt, walnut oil。
2
Flour platinum yeasts are evenly mixed and fermented in the basin for one hour。
3
It ferments twice as big as a beehive。
4
the fermented pasta is rubbed to the surface smooth, and then condensed into a half-cm thin pasta and painted with walnut oil。
5
A proper amount of salt, onions, walnut powder。
6
the face is folded into three folds; the two-cm part, the two-part overlap, is pressed with chopsticks and then rolled。
7
Cold water boils, water evaporates for 15 minutes。
8
Two to three minutes after steam, in and out。
9
The onion rolls are ready。