Ingredients
Flour ( appropriate amount ) | Yeast powder (appropriate amount) |
Water ( appropriate amount ) | onions ( appropriate amount ) |
How to make fresh onion rolls
1.Flour mixed with yeast powder
2.Add water and stir into dough
3.Knead the dough into a smooth shape and cover it with plastic wrap to ferment
4.The dough is fermented until the original two Double the size
5.Take out the dough, knead it evenly, let it deflate and let it sit for ten minutes to relax
6. While the dough is resting, cut the green onions and add a little oil and salt
7.Knead the dough into a long strip
8.Divide into small portions of even size
9.small Form the dough into a ball and press it flat
10.In turn, form a round dough about 0.5 cm thick p>
11.Put a layer of chopped green onion on the dough
13.Pinch the two ends of the roll and cross them
14. Again Fold the openings at both ends into the bottom to form a flower shape
15. Make all the green onion rolls fermented for ten seconds in turn.Five minutes
16.After the secondary fermentation is completed, put it in a steamer and steam it for 15 minutes
17.The green onion rolls are out of the pot
18.Very soft, fragrant and not greasy
12.Roll up from one side
Tips
1.The dough should be exhausted until there are no large holes, and the finished product will have a delicate taste
2.The secondary fermentation should be fermented until it is ready to be held.The hand should feel light like cotton, so it will soften
3.Don’t put too much oil in the chopped green onion, otherwise it will easily overflow when rolling.Just wet the chopped green onion completely
4.After steaming, wait three minutes for the shape to set before opening the lid and serving
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
