Ham onion rolls
By VicentaLakin
Recently, learning to bake without realizing our traditional Chinese side. China has a long history of diverse styles and variety. The medium-sided dot is healthier to the human body than the high-lipid high-sugar point. This ham onion roll is one of the most common tricks in the North。
Recipe Recommendations
- flour appropriate amount
- water appropriate amount
- yeast appropriate amount
- ham slices appropriate amount
- green onion appropriate amount
- sesame powder appropriate amount
- pretzel appropriate amount
- vegetable oil appropriate amount
Steps for Ham onion rolls
1
Flour with an appropriate amount of warm water (about 4:1), yeast rubbing to smooth and wet fermented in warm places (friends with a baker use 4 noodles, 1 glass of water, 1.5 spoons of yeast, with a hairdresser)
2
The fermented pasta is fermented into thin noodles, with a layer of vegetable oil (which can also be painted with pig oil) and evenly covered with pepper salt, sesame powder, onions, ham particles
3
Roll-up strip
4
Cut it in a little bit
5
Two pairs together, cut up
6
Take a set of platters and twist them into plasters
7
It's a circle, two heads into the ring
8
Cold-water pans, fermenting in the pots again for 10-15 minutes, evaporated in the fire for 20 minutes and out of the pots three minutes after the fire has shut down。