Onion rolls
By VicentaLakin
The roll is an old Chinese pasta, a classic staple food that can be made into a variety of tastes, such as pepper salt, jab and onion oil. It's very nutritious, tasteful and simple。
Recipe Recommendations
- flour 250g
- yeast 2
- onion appropriate amount
- salt appropriate amount
- oil appropriate amount
- water appropriate amount
- baking powder 2g
- salty fragrance
- steamed
- several hours
- simple
Steps for Onion rolls
1
Add yeast to a suitable amount of water to mix it up, pour it into the flour, mix it in the form of a moist face。
2
It's fermented twice as big as a beehive。
3
Take out rubbing, exhausting。
4
With a cane, a thin piece
5
Draw the right amount of oil
6
Spill a proper amount of salt and onions。
7
Roll from top to bottom
8
Good roll, cut to the same size。
9
The two facial agents are stacked together, with chopsticks to the end。
10
Pull the chopstick out and stretch it
11
Just squeeze it out of a loop around your thumb
12
The steam pots are filled with a proper amount of water, oil, and fermentation in the rolls
13
The fermented diameter becomes larger and lighter, and the skin under one pressure is softly pressed back with the hand。
14
The fermentation's done. We'll be up and down in 10 minutes, and we'll be out in two minutes。
15
For your information, 250 grams of flour made four large rolls and four small rolls。Onion rolls Make Tips
The size of the wreaths, the adjustment time, the normal evaporation of 8-10 minutes, it's fine. If the pasta is big, it's a little longer. It's not ripe, it's pressed. It's fine。