Scallion scented rolls
Ingredients: medium-gluten flour
Recipe Recommendations
- medium-gluten flour appropriate amount
- green onion appropriate amount
- sodium carbonate appropriate amount
- oil appropriate amount
Steps for Scallion scented rolls
1
Take two small bowls of flour and place appropriate amount in a basin. Prepare a bowl of warm water at more than 30 degrees Celsius. Put about a small spoonful of yeast into warm water to dissolve it. Pour into the flour and stir with chopsticks into dough. Knead the dough into a smooth dough, which is better soft.
2
Cover with plastic wrap and use a toothpick to insert a few holes in it. Put it in the oven, start the fermentation stage, the temperature is over 40 degrees, and put a bowl of warm water in the oven.
3
Cut the green onion leaves into chopped green onion and set aside.
4
After the dough has been leavened for one hour, it has been leavened to twice its size and removed from the oven. Remove the plastic wrap, and the dough will take on this honeycomb shape, and press with your fingers without bouncing back, and the dough will be fermented.
5
Take appropriate amount of flour alkali and knead it into the dough to make a smooth dough.
6
Roll out the dough into square thin slices and spread the cooking oil on the slices (I used the oil used to fry the fat before, which is very fragrant).
7
Sprinkle chopped green onion on top (it turns out I sprinkled too much and squeezed it out). Then circle it from one end of the sheet to the other.
8
After rolling, divide into several doses.
9
Use chopsticks to press a horizontal print on the dose as shown in the figure.
10
Hold the two ends of the dose, use the horizontal print pressed by chopsticks, and twist it into a flower shape (this is the first time I made it, I don't know how to make it, it's very ugly).
11
Put water in the pan, put the rolls into the pan with boiling water, steam for about 20 minutes, turn off the heat, and simmer for another 3 minutes.