Scallion rolls

2024-07-02 00:35:54  Views 1 Comments 0

Ingredients

Sesame oil ( appropriate amount )
High-gluten flour ( 300g )
Yeast ( 3g )
Milk ( 50g )
Warm water ( 100g )
Warm water around 35 degrees (to adjust the yeast) ( a little )
Chives ( A small handful )
Pepper powder (appropriate amount)
Salt and pepper ( Appropriate amount )

How to make scallion rolls

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    1. After the yeast is mixed with warm water, mix it with milk and warm water Add the flour together and mix into a dough

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    2. Ferment until doubled in size, and it will not come back when pressed with your finger Just shrink it

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    3.Knead the dough to deflate it, and knead for about ten minutes.Cut into small strips and cut into two sections

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    4.Take a section of dough and roll it into a rectangle (the other section is also the same Repeat the process)

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    5. Roll the dough to a thickness of about 0.5cm, then add chopped green onion , sesame oil, salt and pepper, and Sichuan pepper powder, spread them all evenly (don’t put too much salt and pepper or it will be salty)

  • Scallion oil rolls Illustration of how to do it 6

    6.Then fold the noodles into one-third of the way from the top to the middle

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    7. Again Also fold the lower end towards the middle

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    8. Then apply chopped green onion on the folded surface , sesame oil, salt and pepper, pepper powder

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    9.Make the noodles into one again

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    10.Then cut into equal-sized sections of about 20cm

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    11. Overlap the two sections of dough roll

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    12.Gently stretch it

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    13.Then the two ends go in the opposite direction Twist

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    14.After twisting, pinch both ends downward to form

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    15.Then, boil a pot of water and let the Hanaki ferment for a while.After the water boils, put the steamer with the flower rolls on it and steam over high heat for about twelve minutes.(When the time is up, don’t rush to open the lid and simmer for a while)

  • Illustration of how to make scallion rolls 16

    16. The aroma is fragrant and steaming The flower roll is out of the cage, please use it slowly.

Tips

1.When kneading the dough, use the light of the basin, the light of your hands, and the light of the dough.Even if it is mixed well, then let it ferment.
2.After fermentation, continue to exhaust the air and knead the dough.If you knead for a while, the taste will be better.
3.For the amount of salt, add salt and pepper according to your own taste.

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