As a Chinese, do you have the feeling that traditional Chinese noodles are staple foods that we don't get tired of eating?
This is different from Western-style bread, no matter how much bread is delicious, at least Morning Light can't accept three meals a day depends on him to eat.
When it comes to Chinese noodles, his variety of tricks is also a feature that makes Chinese people around the world proud, whether it is eaten as a staple food for breakfast, lunch and dinner, or a small snack to enjoy, it is very good.
Today morning light will teach you to quickly steam out a pot of beautiful and delicious scallion oil flower rolls.
In making this shallot oil flower roll, M&G uses the white sugar commonly used in traditional Western bread to activate the yeast method, which reduces the difficulty of kneading the dough, so that the "kitchen whites" can also make delicious flower rolls without any foundation.
At the same time, it will also introduce a relatively simple and fast method of rolling flowers, which only needs to be gently pulled, rolled and pressed to form, which is very easy to learn.
<h1 style="text-align: left;" > ingredient list</h1>
Warm water × 160 g
Caster sugar × 2 g
Quick-dry yeast × 3 g
Medium gluten flour × 300 g
Spring onion × to taste
Vegetable oil × 40 g
Table salt × 8 g
<h1 style="text-align: left;" > detailed cooking steps</h1>
-= Step 01 =–
Add 1/3 teaspoon of caster sugar to 160 g of warm water, then 3 g of quick-dried yeast.
After stirring the yeast and sugar well, let stand with a lid for 5-10 minutes.
-= Step 02 =–
Take an appropriate amount of shallots, cut them into chopped green onions and place them in a bowl, add 1 teaspoon of table salt to the bowl and set aside.
-= Step 03 =–
Prepare a small pot, add about 60 ml of vegetable oil, and heat the oil over medium heat until smoke comes out.
Pour the hot oil directly into a bowl filled with green onions and table salt, stir well with chopsticks and set aside.
-= Step 04 =–
Slowly pour warm water with sugar and yeast into 300 g of gluten flour and pour in yeast water several times in a small amount while stirring.
Stir the flour until it is a large cotton flocculent.
-= Step 05 =–
After kneading the dough into a dough in the basin by hand, move the dough to the console to continue kneading.
Knead the dough by hand for about 10 minutes, kneading the dough until the surface is smooth and non-sticky.
-= Step 06 =–
Put the kneaded dough back in the basin and let it loose for about 10 minutes, allowing the gluten in the dough to soften and relax.
-= Step 07 =–
Sprinkle some dry powder on the console to prevent sticking and move the loose dough to the worktop.
Use a rolling pin to roll out the dough roughly into a rectangular sheet.
-= Step 08 =–
Pour the cool shallot oil over the rolled dough and spread it evenly over the dough.
-= Step 09 =–
Roll up the dough coated with shallot oil from bottom to top and cut it with a knife into rectangles about 3 cm wide.
-= Step 10 =–
Press the cut dough down from the middle with your fingers, stretch it to the sides with both hands, roll the dough in a circle in the opposite direction, and then roll it around your fingers to press the two ends together.
-= Step 11 =–
Put the finished flower roll blank into the steamer basket, cover and ferment for about 20 minutes, so that the flower roll becomes about 1-1.5 times larger.
-= Step 12 =–
The fermented flower rolls are boiled in cold water, steamed over high heat, and steamed for another 15 minutes after the water has boiled.
After 15 minutes, turn off the heat and simmer for 5 minutes, then you can open the lid and come out of the pot.
<h1 style="text-align: left;"> points and tips</h1>
-= Tips and Point 01 =–
Although most Chinese pastries are not eaten as sweets except for the southern region, when activating yeast, adding a small amount of sugar allows the yeast to be better activated, so that the flour has a better effect when fermenting or waking up after hydration.
This is also a "secret" secret for many pastry chefs, or many pasta shops, and under normal circumstances, you can use this method whenever you make similar pasta such as steamed buns. Just remember that the amount of added sugar should be small and not more, and too much sugar will have the opposite effect.
-= Tips and Point 02 =–
Traditional Chinese pastry, unlike Western-style bread, mostly pursues the taste of "XuanTeng", so there is no need to knead the dough into a glove mask when kneading the dough.
In the hands of people who make pasta all year round, in most cases it is a kind of feel, which is soft and hard, not sticky to the hand, and has a little soft feeling.
This feel can not be measured by examples like glove films, and most people will only ask you to do "three lights", which is the so-called "basin light, hand light, and face light".
-= Tips and Point 03 =–
Although these doorways sound "illusory", in fact, as long as the yeast water is well concocted, these things will naturally appear in your hands.
Moreover, it is not complicated and troublesome in the production, in fact, there is only one important point to pay attention to, that is, when rolling the loose dough into thin slices.
Remember not to roll out the flakes too thin, probably between 2-3 mm thick, too thin dough rolled into a flower roll, will be because the fermentation is not as thick as it should be, and some layering is missing.
-= Tips and Point 04 =–
Similar to steamed steamed buns and buns, when steaming flower rolls, after steaming, do not rush to open the lid of the cage drawer, but let the flower rolls simmer in the pot for 5-10 minutes and then open the lid to take out.
This operation is to allow the steam in the pot to slowly decrease, reducing the sudden encounter of the flower roll with a strong hot and cold temperature, resulting in a sharp contraction of the surface.
This will make the appearance and appearance of the flower roll become like a "dead face" or the hair noodles are not opened well.
-= Tips and Point 05 =–
If you're steaming these Chinese pastries in a metal steamer and improving your kneading and dough kneading skills, the end result is always a bit of a failure in appearance, or it looks like the noodles aren't getting right.
At this time, you may consider another set of steamers to try it, because the metal or glass pot lid will form a large amount of water vapor inside because of the relationship between cold and hot temperature difference, and these water vapors will drip from the lid to the pot flower rolls because there is no good diversion measure.
Thus causing the flower roll to be scalded into a dead face by hot water, Chenguang suggested that you can first change a bamboo steamer cover to see if there will be any improvement, if the effect is good, you can replace the whole steamer with a bamboo.
<h1 style="text-align: left;"> the morning light shatters</h1>
If you like Morning Light recipes, please also give Morning Light a little "Like"! This is the greatest encouragement and support for M&G!
If you want to try the food you make, or have problems with ingredients, you are also welcome to leave a message for M&G, who will work with you to solve various problems in cooking and baking.