Milk and onion oil roll
By RandiBarrows
I am used to eating the traditional Chinese staple food steamed buns and rice, and I have also made cakes and cakes. I am considering making a little innovation. How can I combine Chinese and Western flavors? Haha ~ I innovated this pasta dish-milk scallion oil roll! Looking from a distance, it's still a flower roll, but looking closer, it's still a flower roll. Try it ~ but it has a mixed taste of milk, sesame oil and chopped green onion ~ Enough to say, let's take a look at the recipe
Recipe Recommendations
- milk fragrance
- steamed
- several hours
- senior
Steps for Milk and onion oil roll
1
Dilute the old noodles with warm water first. Prepare a clean basin, pour in the flour, add the diluted noodles and milk.
2
Knead evenly to form dough and simmer for 2 hours.
3
Place the dough on a chopping board, add edible alkali, knead it slightly, roll it into a rectangle about 5mm thick, evenly sprinkle with salt, and coat it with sesame oil.
4
Wash the green onions, chop them into pieces, and sprinkle them evenly on the surface of the cake. Add more if you like the strong flavor.
5
Roll it into long strips.
6
Divide it into doses weighing about 50g, and twist it into patterns as you like to create a shape ~
7
Simmer for a while, put cold water into a steamer, steam over medium heat for 20 minutes, turn off the heat and simmer for 3 or 5 minutes to serve.