<h1 class = "pgc-h-arrow-right" > raw fried shallot roll</h1>
Usually, we make steamed steamed flower rolls, and they are soft and fluffy. Today I want to share the soft and crispy green onion oil flower roll. It is particularly simple to do with the one-time fermentation method, saves time, and is also quick and easy to do.
Just roll out the kneaded dough, sprinkle with onions, salt, etc., roll it up and cut it into small pieces, twist it and shape it. Freshly fried shallot oil rolls freshly out of the pan take a bite, with soft and crispy flavor, a faint salty taste and the aroma of green onions, how to eat it is not greasy.
【Ingredients required】
250 grams of medium gluten flour, about 130 grams of water, 3 grams of yeast, 1/2 tablespoon of salt, 2 spoons of vegetable oil, appropriate amount of green onion, eat a little baking soda
1, Flour, water, yeast, pour into a larger container. Mixed into a flocculent, and then into a smooth dough, the brand of flour is different, the amount of water required will be different, according to their own flour, appropriate adjustment of the amount of water kneaded to a suitable state. It is slightly softer than the dough that makes steamed buns. Stretched in this way, the sex will be a little better and easier to stretch.
2, after kneading the dough, put it on the board and wake up for 3 to 5 minutes. That's when we prepare the ingredients we need.
3. Wash the shallots and finely chop. Use the tip of a spoon to pick a discarded baking soda, dissolve it with a little water, mix the baking soda and the shallots well and set aside, so that the steamed or fried green onions will not change color. White flower rolls are dotted with emerald green leaves, which are particularly pleasing to the eye.
4. Below we roll out the kneaded dough into rectangular pancakes and brush them with a thin layer of vegetable oil.
5, sprinkle evenly with a little fine salt, and finally sprinkle with green onions.
6, and then roll up as shown. You can stack 3 to 4 layers.
7, cut into a long strip of uniform size, cut a little wider if it is larger.
,8, I cut this relatively small. Take two small dough stacked on top of each other and press the dough from the middle with chopsticks. Cut it big and use a piece of dough
9, and then pinch the two ends and slowly elongate.
10. Twist a few times in opposite directions on both sides like twisting. Then sort out the shape and put it in a non-stick pan. You can also make your own shape.
11, After all is done, put it into a flat-bottomed non-stick pan and cover the pot and wait for fermentation.
12, a large circle, obviously larger, pick up lighter, you can.
13, If the pan is not non-stick, you need to brush the pan with some oil first, and then put it in. Turn on medium-low heat, fry the bottom of the shallot roll slightly, about 1-2 minutes, then the bottom of the pot is also heated and pour in half a bowl of water. Then immediately cover the pot.
14, Wait until the water in the pot is dry, then pour in a little vegetable oil and fry for another two minutes or so.
15, the bottom is golden brown after the pot. Served hot, the bottom shell is crispy and salty. When frying the shallot oil rolls, you must pay attention to the heat, the fire is too big and easy to paste.
16, the middle of the shallot roll can also add some ham sausage, meat floss, etc., will be more delicious. , such a delicious fried roll in shallot oil, easy to make and delicious. If you like it, you must try it.
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