Black rice and onion oil roll
Ingredients: black rice,edible oil,dry yeast,warm water,salt,shallot
Recipe Recommendations
- black rice appropriate amount
- dry yeast appropriate amount
- warm water appropriate amount
- shallot appropriate amount
- edible oil appropriate amount
- salt appropriate amount
Steps for Black rice and onion oil roll
1
After the black rice is washed with water, it is fully dried for surface moisture. Use the dry knife of the cooking machine to beat it into a very fine powder.
2
Add wheat flour at a ratio of 1:1, melt the dry yeast with warm water, and stir with chopsticks while pouring into the flour until the flour is all snowflake.
3
Rub the dough together with your hands, knead it slightly before fermentation.
4
Fermentation to two to three times the size.
5
Take the right amount and roll it into a rectangle.
6
Spread evenly with a layer of cooking oil and sprinkle with a small amount of salt.
7
Wash the chives, drain the water, cut them into pieces, and sprinkle evenly on the dough sheet.
8
Roll up along the long side of the dough sheet. Cut into sections of the appropriate size. The size of the sections determines the size of the scallion roll.
9
Take two cut dough segments and stack them together.
10
Use both hands to work hard and gently twist in different directions until the scallion oil roll is in a satisfactory condition, and tighten it with your mouth closed downward.
11
Make all the scallion rolls in this way, and ferment them twice until the scallion rolls become significantly larger. Add the steamer water to a boil and steam for 20 minutes over high heat.