<h1 class="pgc-h-arrow-right" data-track="1" > hot day want to eat flower rolls to make their own, half an hour can steam a pot, the method is simple 1 chopstick to get it</h1>
Shandong people especially like to eat pasta, even if it is hot, three meals a day do not eat some pasta, as if not full. There are many kinds of noodles in Shandong, in addition to the well-known large steamed buns, flower steamed buns, there are also a variety of cakes and fancy pasta. Speaking of flower rolls, there are many ways to do it, not only a variety of shapes, but also a lot of fillings, ham, chives, meat floss, etc., the taste can also be salty and sweet, according to their own tastes at will.
Today's flower rolls with onion oil, is the child and I like the taste, a handful of fresh chives, plus pepper powder and vegetable oil, with a chopstick roll roll on a roll to get it, steamed out of the flower roll soft and delicious, empty bite can eat several, whether used for breakfast or lunch is very suitable, 1 time fermentation of the simple method, half an hour can be done, no need to wait, hot to do fermented pasta is particularly convenient, good for the stomach and intestines, especially suitable for children and the old hot and delicate stomach.
【Shallot oil flower roll】
Ingredients used: 300 grams of medium gluten flour, 160 grams of water, 5 grams of caster sugar, 3.5 grams of yeast, chives, vegetable oil, a little salt, a little pepper powder
【Preparation Method】:
1. Prepare the ingredients used, weigh the ingredients separately and set aside, and wash the leaves with the chives.
2: Cut the chives into chopped chives and plate for later.
3: Put the flour, water, caster sugar and yeast in the ingredients into the cook machine barrel and start the cook machine to knead the dough.
4: For about five or six minutes, knead into a smooth dough, remove and place on the panel.
5: Use a rolling pin to roll out the dough into a rectangular dough with a thickness of about 2 mm, and brush a thin layer of vegetable oil on the dough.
6, sprinkle with salt, and then sprinkle a thin layer of pepper powder, sprinkle a layer of chopped chives, pay attention to sprinkling evenly, a layer can be.
7, fold one-third of the dough in half, and then fold the rest in half to press the air discharging the dough.
8. Cut into long strips with a cutting knife with a width of about 1.5-2 cm, and cut into a wide point and a narrow point when cutting.
9: Cut long strips, wide on the bottom, narrow on the top, and press with chopsticks in the middle.
10: Put the chopsticks in the middle of the dough, rotate in a circle, and then press down to make a flower roll embryo.
11: Put the shaped flower roll embryos into the steamer basket, cover the lid with the dough to ferment one and a half times the size, and the fingers are lightly pressed and elastic.
12, cold water on the pot, steam on the high heat for 12 minutes, turn off the heat after simmering for 3 minutes out of the pot, when the lid is opened, the action should be rapid, to prevent the water droplets of the pot lid from dripping on the flower rolls and retracting.
13: Steamed flower rolls, remove and place them on the cooling rack to dissipate heat, and then eat.
Rain Mom Tips:
1, chives leaves will turn yellow after steaming, this is a natural phenomenon, if you want to look good, cut chives leaves can add a little baking soda mix well, can prevent steaming discoloration, keep the color turquoise.
2, now the day is hot, fermentation, generally 20 minutes is enough, pay attention not to send over, after the group of acid.
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