Green onion oil flower rolls are similar to bun steamed buns, all belong to noodle food, which is a very ancient pasta, most of which are used as staple foods, and because many people like the rich flavor of this green onion, there are many snacks for it. Today I will share a home-cooked recipe for a roll of green onion oil. Making scallion oil flower rolls is the same as making steamed buns, you need to make noodles, but the method shared today does not need to make noodles in advance, eat them fresh, and are as fluffy and soft as the pot, which can save a lot of production time.
Today's method of making this green onion oil flower roll is a fermentation, now the weather is cold, if there is heating at home, fermentation for half an hour is enough, if it is a friend in the south, it will take a little time, but there are also a little tricks, such as putting it in warm water or using an oven with fermentation function. This kind of flower roll can be made into a variety of flavors, such as pepper salt, sesame sauce, etc., but my favorite is the shallot oil flavor, when it comes out of the pot, the fragrance of the shallots is strong, and the wheat and onions in the mouth are in the mouth, and the more you chew, the more fragrant.
Many friends will encounter a problem, that is, the green plants that come out of the shock will turn yellow, and if we pursue nature, we will make it yellow, and the color is not beautiful. If you want to keep the emerald green, add a little baking soda to the shallot crisp, so that the steamed out is emerald green and does not turn yellow. Friends who like to eat flower rolls can try this method, a fermentation, save time and effort, the following will share the detailed production steps.
【Required Materials】
500 g flour, 5 g yeast, 250 ml water, 10 g sugar.
Shallot crisp: a handful of green onions, an appropriate amount of hot oil, buy a spoonful of cooked sesame seeds, 1 spoonful of salt.
【Preparation steps】
1.250 ml of water into the basin, add 5 g of yeast, 10 g of sugar, stir well, then put aside for 2 minutes to make the yeast more active.
2. Then pour 500 grams of flour into the yeast water and stir with chopsticks to form a flour flocculent. If it feels too dry, add some water.
3. Knead into a moderately soft and hard dough. Place in a basin, cover and relax for 10 minutes.
4. Slack time to make shallot puff pastry. Cut a handful of shallots, put them in a bowl, then pour in piping hot oil to stimulate the aroma, then add the right amount of salt, add a handful of cooked sesame seeds to add flavor, and stir well.
5. Take out the loose dough, knead it a dozen times, and soon knead it smooth.
6. Then sprinkle some dry flour on the board, flatten the dough slightly, and then use a rolling pin to roll out a rectangular dough sheet, the thickness of which is 0.5-0.8 cm. Then apply a layer of puff pastry to the surface, with a little less oil and a little more green onion.
7. Fold it up again from one end, don't roll it up. Fold a little bit better.
8. Then use a knife to cut it into two finger-wide agents.
9. Two agents are stacked, one can also be. Take a chopstick, press it in the middle, don't push too hard, press the bottom, it won't break.
10. Pinch the ends with both hands and stretch them firmly.
11. Place the chopsticks in the middle and fold the dough in half.
12. Pinch the tail tightly with your fingers, then turn the chopsticks around and the dough will twist in a circle.
13. Put the dough pinched on the other side of the finger on the board, press down on the chopsticks, press it tightly, and a flower roll will be ready.
14. After all done, put it in the steaming drawer, cover the lid, and wake up to 2 times the size. The weather is cold, you can put some warm water at the bottom, so that the fermentation is faster.
15. The volume of the fermented flower roll becomes larger, and the feel is light and fluttery. Cover and steam on high heat for 12 minutes.
15. When the time is up, simmer for 5 minutes before opening the lid.
Tips:
1. When fermenting, you must see the dough become larger, if you are not sure, smell it to see if there is a sour taste, no larger or no sour taste, indicating that there is no fermentation.
2. The green onion roll is salty, the taste can be adjusted by yourself, that is, replace the green onion with others, add some flour and salt and stir a few times.