Scallion scented roll
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- chives appropriate amount
- oil appropriate amount
- yeast appropriate amount
Steps for Scallion scented roll
1
Roll the dough into large thin slices, apply a layer of oil, and sprinkle with a little salt
2
Sprinkle with chives evenly, then sprinkle with a little flour so that the oil does not leak out when rolling
3
Roll it up along the long sides and start with the shape of a regular roll
4
Cut into small doses
5
Hold both ends and stretch them to both sides
6
Do a triple fold
7
Take a chopstick, place it in the middle and press it hard, and you will make the most common rolls
8
Or, after stretching, twist it a few times like twisting a twist, and pull the ends together. Or, after stretching, twist it a few times and tie a knot, and you can start breaking the cocoon with the bottom drop
9
After rolling, cut into two slightly narrower doses
10
Stand back to back, take two chopsticks, and clamp hard in the lower middle position
11
Cut another one, don't cut off the head, connect it slightly
12
The middle incision turned upwards, and another butterfly broke out of the cocoon
13
All right, make all the green rolls, cover them with a damp cloth and wake them up for 20 minutes
14
Pour cold water into the pan, boil the water over high heat, turn to low heat and steam for 8 minutes, turn off the heat for 3 minutes, and then open the lid
15
Just a pot of fragrant rolls will be fine, simple!
16
two butterflies
17
ordinary roll