Chive rolls

2024-07-02 00:39:05  Views 3 Comments 0

Ingredients

Flour ( 500 grams )
Yeast ( 4-5 grams )
White sugar ( 20g )
Condensed milk ( 1 spoon )
Warm water ( 250ml )
Chives (appropriate amount)
Edible oil ( appropriate amount )
Salt ( Appropriate amount )

Fragrant How to make scallion rolls

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    1.Pour the flour into a large bowl , add sugar and condensed milk

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    2. Dissolve the yeast with 1/3 of the warm water.The warm water is about The temperature is 35℃, which is not too hot to touch.

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    3. Add the dissolved yeast to the flour, and then Add the remaining warm water.Do not add all the water at once and reserve about 20ml to prevent it from being too thin, because different brands of flour absorb different amounts of water.Use chopsticks to stir into cotton wool

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    4.Move the flour to the panel and knead it into a smooth dough , I kneaded it for about 15-20 minutes, covered it with plastic wrap and placed it in a warm place to ferment until it was 2.5 times its original size

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    5.The dough is fermented.When you poke it with your finger and the dough does not shrink back, it means it is fermented

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    6.Take out the dough, sprinkle some dry flour on it and knead it again.After kneading for a while, the steamed rolls will be whiter and more delicious.Just cut them with a knife and there will be no holes inside

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    7.Take a piece of dough and roll it into a thin sheet with a rolling pin, spoon an appropriate amount of cooking oil

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    8.Fold the surrounding dough inward and then open it.This will make the oil evenly coated with cooking oil

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    9.Sprinkle an appropriate amount of salt and brush evenly with a brush

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    10.Put on a layer of chives.Chop the chives and forget to take a photo.

  • Illustration of how to make chive rolls 1111. Then slowly roll it up from any end, don’t press it too tightly to avoid the layers being unclear
  • Illustration of how to make chive rolls 1212.Use a knife to cut the dough into pieces about two to three centimeters wide
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    13.Overlap every two pasta pieces

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    14.Use chopsticks to press down from the middle to turn both ends up

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    15.Take away the chopsticks and use Pinch both ends of your hands and stretch them out

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    16.Twist it left and right and close the mouth downward

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    17. Make the flower rolls and put them on the steamer.Remember to brush a layer of oil on the steamer to avoid sticking to the bottom, and cover it Cover the pot and let it rise for 20 minutes

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    18. Wake up well, turn on medium high heat and steam after steaming 12-15 minutes, turn off the heat and steam for 5 minutes before opening the lid

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    19.Delicious Hanamaki It’s out

Tips

Whether making steamed buns or steamed buns, the dough needs to be kneaded a lot.The steamed finished product will be white and delicious.
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