Recently, I have issued a lot of pasta practices, and the popularity of learning is relatively high. Today, I will share a detailed method of "green onion oil flower roll", I hope you can also learn it. If you think the steamed bun tastes too dull and the buns are a bit troublesome to make, you can try this shallot roll. The salty flavor of chives is overflowing, soft and chewy, and the whole family will love it.
You follow the steps, and the flower rolls you make must be layered and fluffy and soft. Learn the method of scallion oil flower rolls, and you can also make it into various flavors such as salt and pepper, sesame sauce, etc. Brilliant! A simple and delicious home-cooked staple food, you can't get tired of eating it!
【Ingredients】
Selection of wheat core wheat flour for household use 200 g
Warm water 120 ml / yeast 2 g / white sugar 30 g
Chives to taste / cooking oil to taste
[ Directions ]
- 1 -
Pour the yeast, sugar and warm water into a bowl.
- 2 -
Stir well with chopsticks and let stand for five minutes.
- 3 -
Pour the selected wheat core wheat flour into the yeast water and stir in one direction so that the flour and water are evenly fused and finally flocculent. (I use this selected wheat core wheat flour for home use.) This wheat flour selects gluten wheat varieties, moderate gluten strength, stable quality, rich wheat core essence, natural color, rich wheat aroma, finished gluten elastic and smooth, suitable for Chinese families to make all kinds of noodle food. ）
- 4 -
Knead the flocculent dough with your hands a little bit, keep patience and don't rush it, you will feel the dough become delicate and soft at a little, and finally you will get a smooth dough.
- 5 -
Cover with plastic wrap or wet gauze and leave in a warm place to ferment until the dough is twice as large. (The fermentation temperature is generally controlled at about 28 degrees, and the fermentation takes about 2 hours.) ）
- 6 -
Remove the dough.
- 7 -
Sprinkle the appropriate amount of flour on the board and knead the dough.
- 8 -
Knead the fermented dough and knead the dough repeatedly to exhaust.
- 9 -
Then roll out into a thin, uniform rectangular dough sheet.
- 10 -
Sprinkle the bread with a little salt and brush it with a brush dipped in oil.
- 11 -
Sprinkle with green onions.
- 12 -
The dough is folded in half to the middle.
- 13 -
Brush with a layer of oil.
- 14 -
Fold it in half.
- 15 -
Cut the agent about 3 cm long and 5 cm wide with a scraper.
- 16 -
Use chopsticks to press out a pleat in the middle and fold it in half.
- 17 -
Gently tear and elongate a little, take the two ends and twist them in the opposite direction.
- 18 -
Pinch the intersection.
- 19 -
Shape all the dough into flower rolls in turn.
- 20 -
This step is crucial: fill the steamer with enough water and boil it to about 40 degrees, put the steamer paper on the steamer drawer, and put the flower roll on it. Each roll should be separated from each other and maintain a certain distance. Cover the pot and wait for the size of the flower rolls to be slightly larger than before fermentation, and gently press it with your fingers, it feels very elastic, and you can start steaming.
- 21 -
Turn to medium heat and steam for 15 minutes after bringing to a boil, then turn off the heat and simmer for 3 minutes before opening the lid so that the rolls are not easy to retract.
- 22 -
Layered, fluffy and soft green onion oil rolled out of the pot, come and taste it!