Pasta is a favorite of northerners, steamed buns, flower rolls are our daily breakfast and dinner must-have food, our whole family is very fond of eating fragrant and soft layers of green onion oil large flower rolls, eating more fragrant than bread. The flower rolls are very fragrant, but there are always someone who steamed out of the flower rolls that do not blossom and do not have a layer, and are as hard as iron eggs. Steamed flowers roll up without layers of soft? Master these 3 points, make the shallot oil flower roll soft fluffy without retracting.
We rural people like to steam steamed steamed steam In the summer, the weather is relatively hot, only eat steamed bread does not feel no appetite, so the family likes to eat green onion oil large flower rolls, soft and fluffy, full of onion flavor, the more you eat the more you want to eat.
The following will share with you the practice of steaming flower rolls at home, in fact, there are two main reasons for the steamed flower rolls, one is that the noodles are not good, and the other is that the oil is less and will not roll the flowers. As long as you master these 3 points, the noodles and curls are not a problem, and the novice Xiaobai can also learn it.
Point 1: Add 600 g of flour and 5 g of yeast to the dish and stir well. Then use warm water and noodles, pay attention to the water temperature can not be too high, about 30 degrees. Warm water and noodles can accelerate fermentation, and the mixed dough can quickly fill the pot in a short time. Remember to add water while stirring with chopsticks when making noodles, until the noodles are all stirred into a flocculent shape, and then you can stop adding water. The dough is then fused together and kneaded into a soft and hard dough.
Point 2: After the dough is mixed, leave it in a warm place to ferment. After waking up naturally for an hour or so, the dough will fill the basin, and when you open the plastic wrap, you will find that the surface of the dough is covered with honeycomb pores. Sprinkle a small amount of dry flour, take the dough out and knead it into a dough, then sprinkle the flour on the board and squeeze hard to squeeze and knead the air out of the dough. Adding a small amount of edible alkali when exhausting can prevent the flower roll from retracting during the steaming process.
Point 3: After reconciling the dough, roll it out into a flatbread with a rolling pin. Then cut the green onion into a pot, add salt, sesame oil, chicken essence, and stir well with the appropriate amount of seasoning. Sprinkle a large handful of white sesame seeds, and finally pour hot oil and stir well, spread the mixed green onions on the bread. Spread well with a spoon and roll up the cake. Roll it up and cut it into small pieces with a knife.
Can't roll flowers, teach you one of the easiest ways, prepare a chopstick to overlap the two flower roll segments, with chopsticks in the middle of the press, like making fritters. After pressing it, pick it up, pinch the ends and flip them in the opposite direction, and finally pinch and overlap at the bottom, and a flower roll is ready. Then the hot water on the pot steaming, before the flower roll into the pot, first wet the steaming cloth to prevent sticking, steaming with a heavy object pressed on the lid of the pot, before the pot is removed, so that the steamed flower roll is soft and fluffy, and the layers are clear.