Double onion rolls
By VicentaLakin
The fragrance of potatoes with a couple of onion rolls, and the soft sweets with a silk of onion。
Recipe Recommendations
- wheat flour 192g
- milk powder 10g
- warm water 115g
- yeast 2g
- green onion appropriate amount
- salt a little
- vegetable oil appropriate amount
- purple sweet potato powder 8g
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Double onion rolls
1
Get all the food ready。
2
Put the white noodle material directly into the chef's machine。
3
Activate the cook ' s machine, stir it up into a smooth pasta, and put it in a fermentation box。
4
The materials were also placed in the cook ' s machine, once again into a smooth pasta and in the fermenter box。
5
The fermentation is twice the size of the fermentation and then the bubbles inside the face group are extracted until it is smooth。
6
With a cane, the two pieces of the face are condensed into two rectangular pieces of a similar size。
7
A small amount of vegetable oil is painted on white noodles and then purple ones are painted。
8
Then a little vegetable oil is painted on the purple face, and a little salt is spread out, and then onions are spread evenly。
9
One third of the pair is folded and then the rest of the pair is folded and pressed out of the air。
10
Cut into long strips of similar width。
11
Two or two groups, covered and relaxed again for 15 minutes。
12
Removes two supersings。
13
Put a chopstick in the middle。
14
Pull out chopsticks and hold both sides gently long。
15
Then the chopsticks were placed in the middle, on both sides。
16
Twist the chopstick and press it down。
17
Pull out chopsticks and a roll comes out。
18
The rolls were placed on the steamer with the oil paper on it and sent to the oven, setting fermentation at 38 degrees for about 30 minutes。
19
Finally, the fermented roll will be placed in the steam tank for about 100 degrees and 25 minutes。Double onion rolls Make Tips
For each flour, the water intake is different, and it is recommended that water be added to the flour in small fractions to facilitate the adjustment of water volume。