Onion rolls
By VicentaLakin
Mom was over 70 years old, and as a northerner of the tunnel, she had two very well-known trades, one needlework and the other pasta. However, when older and older, there are few needles, but there is always a taste for pasta, which is also considered as a exercise. I grew up eating all kinds of pasta from my mother, from pancakes and onion cakes, bun dumplings, buns and rolls, to pasta, goose soup, sesame leaves, and so on, every one of them is unforgettable and has unique manufacturing know-how. In terms of one of my favorites, onion rolls, there are all kinds of fancy practices on the Internet, but none of them is just about how to make a beautiful appearance, but it's not about the most important flavor. In mother's words, a wreath is as gruesome as an onion, oil, chewing and smelling. How do you make salty mouths, both onions and peppers, chewing the smell of family onions? My mom taught me to cook for my daughter, and my kids love it, and it's funny when they come out of the pot and they eat it, and they're hot and they're breathing, and they're tearing their hands into their mouths. Let me tell you what to do next。
Recipe Recommendations
- main dough 400 grams
- vegetable oil 1 tablespoon
- scallion half a
- onion leaves a little
- pepper powder 1 scoop
- salt 1 scoop
- wheat flour 250 grams
- water 140 grams
- yeast powder 3 grams
- white granulated sugar 10 grams
Steps for Onion rolls
1
Get ready and face the material。
2
And pasta fermentation: pour water and yeast into the bowls, then cover up the wheat porridge, pour sugar into the sugar, and mix it into smooth noodles, with a 45-minute awakening. (Here I stole a lazy, baker and noodles. It's actually the same procedure as hand rubs
3
The fermented pasta is removed, the bubbles are removed, and it is placed on the board for 10 minutes. The other side is prepared for onion oil: it will be shredded. A large spoon of vegetable oil (which is more fragrance in practice) is burned in the pot, and the little fire brings out the smell of onions, and pours together into the bowls, adding a spoon of salt, a spoon of pepper powder (or 13 fragrances) to the mix. Then cut the onion leaves into tiny flowers. A little tip: It's like cutting the onion leaves in a swirl of an onion like a knife, then cutting the onion flowers. This way it doesn't pierce the skin, and it breaks the layers. The pepper powder adds to the scent while it's hot. Yeah。
4
Volkswagen oil: Growing the face of the dough, evenly covering the surface with onion oil and a little green onion flowers. One third of the lower half is to be folded upwards and the blank back is to be painted with onion oil and onion flowers, then the upper half is to be turned down and covered in the upper part. The entire piece was then folded into the first one-third width, with the same length. Then cut it into pieces with a knife, following a narrow, slightly wider pattern, and repeated. Finally, as shown, the narrow bars are placed on the broad strip and the middle is aligned。
5
Scrambling: In the middle of the two narrow and wide, press them with chopsticks so that the two pieces fit together. Then his hands were pulled and the whole piece was evenly lengthed. The chopsticks are then inserted from the middle of the noodle and the panel and the long strips are folded in reverse. The left hand held the two of the long noodles and the right hand rotated the chopsticks。
6
The left hand is not moved and the right hand's chopsticks are twisted around one or two laps and pressed vertically from above and the left hand's grip is pressed on the board. Then pull out the chopstick, and a wreath will be done. This is how everything is screwed up, placed in a cold-water steam cage, without firing, with a lid on it for 20-30 minutes. Little tip: Scratch the chopsticks evenly and don't break the noodles. When you press down, you press vertically, and the flowers that come out do not fall on the side, which is more full of rules。
7
A little fire starts, and the water in the steaming pot is boiled, and after "up" in the pot, it goes to the fire, steaming for about 8-10 minutes. Don't open the cover for 5 to 10 minutes as soon as it's ready。
8
It's done. Take the table while it's hot。Onion rolls Make Tips
1. No direct contact between yeast powder and sugar during the fermentation process, which results in the early fermentation of the dough and excessive fermenting of alcohol and acid. The old tradition was to add some edible to the tablets in order to balance the sour taste, but to control the fermentation times, there was no need to add or taste. A small amount of vegetative oil is plastered on the board, which is the “oil” case, which is easier to operate and less adhesive. 3. When steaming, it must be cold water and not start with a fire, which is the reason why the rolls are burned to death by steam before they can expand, or when they start to expand so that the top of the pot becomes hardened. The duration of the additional vapour may be adjusted according to the size of the scroll head. I'm making it for the kids. It's a half-fist。