Shallots and tacos
By KyleeAbshire
Ingredients: salt,medium-gluten flour,amaranth,pepper,sesame oil,onion,yeast,corn oil
Recipe Recommendations
- medium-gluten flour appropriate amount
- amaranth appropriate amount
- yeast appropriate amount
- onion appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- corn oil appropriate amount
Steps for Shallots and tacos
1
Wash the amaranth and use a juicer to juice (maybe I don't use much amaranth juice, and the rolls I make have no effect at all); rub the fresh corn into mud with a brush.
2
Put the amaranth juice, mashed corn, flour, and yeast into the bread barrel in the order of liquid first and then solid, and start the bread machine equipment 8 to knead the dough for 20 minutes.
3
Kneak into balls and place them in a warm place to ferment.
4
Fermentation to twice the original size.
5
This step should be done during the fermentation of the dough. Wash the onions, drain the water, and chop them up. After heating, add corn oil. When it is 60% hot, add half of the chopped onions and stir fry until fragrant.
6
Pour into a bowl, add salt, pepper and appropriate amount of sesame oil and stir to form chive juice. Let cool for later use. (Seasoning can be added in appropriate amounts according to personal taste, and MSG can also be added to enhance the freshness. I usually don't use MSG in cooking at home, so I don't add it.)
7
Remove the fermented dough, place it on a floured panel, and knead it well.
8
Roll it into dough sheets (if it's formal, roll it into a rectangle. We don't have to be so meticulous when we eat it ourselves, it's almost enough.)
9
Brush with a layer of corn oil and a layer of chive juice on the brush.
10
Fold it in opposite directions, brush it with a layer of oil, and sprinkle with the remaining chopped green onions. Use a knife to cut evenly into sections.
11
Cut each section into small strips.
12
Twist it in the opposite direction into a curling shape. Put the prepared rolls into a steamer (add appropriate amount of cold water to the pan), ferment for 20 minutes, and then steam. Steam over high heat, turn off the heat about 15 minutes after boiling, and open the lid after 15 minutes.