Scallion oil and salt and pepper rolls

2024-07-02 00:35:56  Views 1 Comments 0

Ingredients

Flour ( 500g )
Baking powder ( 5g )
Warm water ( appropriate amount )
Scallion oil ( appropriate amount )
Salt and pepper ( appropriate amount )

How to make scallion oil, salt and pepper rolls

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    1.Put 500g flour into a basin, then add 5g baking powder

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    2. Slowly pour warm water into the basin, stir with chopsticks while pouring, until all the dry powder becomes flocculent (the water temperature is about 35 degrees, that is Put your hands in the water and you won’t feel it’s hot)

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    3.Then start kneading the dough with your hands , turn the noodles into three kinds of light, (i.e.basin light, surface light, hand light) with moderate hardness and softness, then cover the lid and put it in a warm place to start rising

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    4. Make scallion oil when the dough is rising.Put an appropriate amount of oil in the pot, turn on low heat, and when the oil is slightly hot, put it in and prepare Slices of green onion and simmer slowly

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    5. Just cook until the green onions are brown, Then turn off the heat, take out the scallion segments, let the scallion oil cool and set aside

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    6. Ferment the dough When it is doubled in size, poke it with your finger.If it does not shrink back, it proves it is ready

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    7.Take the dough out of the basin, deflate and roll it into a ball

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    8.Then put the dough together Divide into two

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    9.Continue to round the dough

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    10.Roll the dough into large pieces

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    11.Use a brush to apply scallion oil

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    12.Sprinkle salt and pepper evenly

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    13.Roll up the dough from one end

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    14.Then cut into equal-sized doses

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    15.Then stack the two ingredients together

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    16.Put a chopstick in the middle of the dish

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    17.Press firmly, as shown in the picture

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    18.Then move the two ends toward Go inside

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    19.The Hanamaki is ready

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    20. Prepare all the raw materials in turn and put them into the steamer for the second time.It will take about 20 minutes.See It’s enough if the rolls are obviously enlarged

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    21.Turn on high heat, after SAIC, turn to medium heat 20 Minutes, steam and simmer for 1-2 minutes before removing the lid

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    22.Finished picture, Isn’t it beautiful

Tips

I rarely use sugar when making dough, because our home has good lighting and the fermentation speed is fast.If the fermentation is slow, you can also add some sugar to help fermentation; the unused scallion oil can be used for cooking, which is very convenient.Fragrant; you can make your own salt and pepper, or you can buy it ready-made.I bought this one

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