How to make spiced ham and scallion rolls

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  1. Add sugar and yeast to the flour and stir evenly, then pour in warm water and stir with chopsticks into cotton wool, then knead it into a smooth dough and place it in a warm place for fermentation.

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  2. When the dough is about to ferment, cut the shallot into chopped green onions and ham into small dices.Get allspice, baking soda and salt ready.

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  3.Put a small pinch of baking soda into the chopped green onion and stir evenly, so that it is steamed.The chopped green onions are still green and will not turn yellow.But don’t add too much baking soda, otherwise your scallion rolls will turn into Dalmatians.

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  4. After the dough has fermented to 2-2.5 times its original size, peel off the inside of the dough If it forms a honeycomb shape, it means it is fermented.There is no fixed time for this, you can only look at the state of the dough.

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  5.Sprinkle an appropriate amount of dry flour on the cutting board, take out the dough and knead it repeatedly to deflate.Use a knife to cut it and it will be fine if the cut surface is flat and there are basically no air bubbles.In this step, the dough must be kneaded thoroughly to ensure that the surface of the steamed scallion rolls is smooth, so don't be lazy.

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  6. Roll the kneaded dough into a large disc with a thickness of about 0.5 cm, because My chopping board and steamer are not very big, so I divide the dough into two parts.This can be adjusted according to your actual situation.

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  7. Brush peanut oil evenly on the surface of the dough, and then sprinkle an appropriate amount of allspice powder Like salt, if you don’t have five-spice powder, just use thirteen spices, it’s just as delicious.

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  8. Sprinkle chopped green onion and diced ham evenly, the specific amount is according to personal taste , if you like it, add more!

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  9.Then gently from bottom to top Roll up the dough sheet into a large long strip and lay it down.

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  10.Put the rolled strips into the steamer, cover with the lid and ferment again When it becomes visibly bigger, steam in a pot of cold water over high heat for 20 minutes, then turn off the heat and wait 3-5 minutes before opening the lid.

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  11.Look! The five-spice ham and scallion oil rolls with smooth and white skin are coming out of the pan.La!

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  12.Use a knife to cut into small sections.The green onion is still green and has not changed at all.Yellow!

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  13. Have you learned this layered, beautiful and delicious scallion roll? ? If you like it, start practicing now!