The detailed preparation of the shallot oil flower roll, the green onion does not change color, soft and multi-layered, better than the purchase
After living in the north for a long time, I have also developed the habit of eating pasta, and I am hungry without eating pasta for a week. The taste of steamed buns inevitably feels dull, and the buns are more troublesome to make. So it was simple to make and the rich flavor of the flower rolls became my favorite, steaming a pot every three to five, and I could eat two or three without vegetables.
As a common pasta, flower rolls can be tasted in many ways, such as salt and pepper, sesame paste, shallot oil, etc., and some people even roll chocolate. However, the flower roll looks simple, it also needs some skills to do, otherwise the flower roll made is either too hard, or it is too scattered, and it does not form a shape, today I share with you how to use a chopstick to get the roll flower roll, the method is particularly simple and practical, and the flower roll made is also a certain level, fluffy and soft.
This time I made a shallot flavor, which is also the most authentic flower roll I think is the best to eat. After coming out of the pot, the salty aroma of chives overflows, and it is soft and chewy to eat, and the whole family likes it.
【Classic Pasta Shallot Oil Flower Roll】
Ingredients required: 400g of all-purpose gluten flour, 220g of warm water, 4g of yeast powder, shallots, baking powder, oil, salt, allspice powder.
Detailed practices and steps:
1: First cut some shallots, use only the green part, add a little baking powder to the chopped green onion, stir well. This allows the steamed green onions to remain emerald green.
2: Prepare 400g of medium gluten flour, add 4g of dry yeast in 220g of warm water, stir and stir. Then pour the yeast water into the flour, first use chopsticks to stir into the flour, and then knead the dough, so that it is not easy to stick to the flour on your hands. The first time you knead the dough, as long as there is no dry flour, the dough can hold the dough.
3: Cover the dough and wake up for 5 minutes, then knead it slightly, it is easy to knead very smoothly. It is best to knead the dough for about 5 minutes, after full kneading, the surface of the steamed flower roll will be smooth and the taste will be better.
4. Because the freshly kneaded dough is not easy to roll out, so continue to cover and wake up for 5 minutes, and then roll out into a dough with a thickness of about 3 mm, if the rolling is more sticky, you can sprinkle some dry flour.
5, on the dough sheet with a thin layer of oil, can make the flower roll more layered, and then sprinkle with salt and five-spice powder, spread evenly, and finally put the green onion up.
6, the dough like stacked up, press a bit, discharge the air, and then cut into small sections, every two segments stacked together, with chopsticks in the middle position to press a bit, pay attention not to press broken, and then elongated, put the chopsticks in the middle, one hand to pinch the bottom of the dough, and then turn the chopsticks, twist the dough twice, chopsticks press down, a beautiful flower roll is ready.
7: Fermentation in a steamer takes about 40 minutes. It can be seen that the volume of the fermented flower roll has obviously become larger. Steam in cold water, and then steam for another 10 minutes after the water boils. Be careful not to steam for too long or simmer for too long, or the green onions will easily change color.
"Shallot oil flower roll, keep the green onion flowers have tricks, out of the pot soft and salty, eat four more in one meal" by the "Xiangxiang kitchen" original. If you have a different opinion on this, please leave a message to share! Your sharing, liking, retweeting and commenting are all encouragement to me! ”