How to make chive rolls

• 

  1.Put ordinary flour into a mixing bowl

• 

  2.Join Mix an appropriate amount of yeast powder with chopsticks

• 

  3.Use chopsticks to pretend to be flocculent

• 

  4.Knead into a smooth dough, cover it (you can also use plastic wrap) and leave it in a warm place to ferment

• 

  5. While fermenting prepare the shallots, cut one shallot into long segments and the rest into small segments

• 

  6. Heat the pan, add the peppercorns, add the green onions prepared in Figure 5, and fry them.Pour out the oil into a small bowl, omitting the peppercorns and green onions.

• 

  7. Wait for the flour to ferment until it doubles in size and is easy to pull up into a honeycomb shape, then take it out.

• 

  8. Cut the deflated dough into equal portions and sprinkle some dry flour on the surface.Take one part and roll it into the shape as shown below, brush it with the pepper oil made in picture 6, sprinkle with less salt, and sprinkle with chopped green onion

• 

  9.Roll up the dough from one end of the picture 8 into the picture below

• 

  10.Use a knife to cut into even noodles

• 

  11.Use a brush Brush every other one with a layer of oil

• 

  12. Stack one or two together (with oil) Stack it on the lower layer) and press it gently with your fingers

• 

  13.After stacking, take one Press the chopsticks firmly from the middle to the bottom

• 

  14.Use your hands to pull both sides to the bottom as shown below p>

• 

  15.All the Hanamaki are done! Put it into the steamer and let it rise for about 20 minutes

• 

  16.The finished product is out.My husband gets off work late.It was dark when we were having dinner, so we couldn’t take good pictures