[two pieces in one cup] scallion and Silver Scroll recipe-Chinese Food-best chinese food recipes-cooking food

[two pieces in one cup] scallion and Silver Scroll

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Cantonese have the habit of drinking morning tea. So there is a saying called one cup and two pieces which means a pot of tea and two pieces of snacks. It's very freehand. Onion roll in my impression. Once appeared in the teahouse. Later it was very rare. The shape of the scallion roll is countless. It's amazing to make it. The fragrance of scallion oil is mixed in the white noodles. The light salty taste. The more you chew, the more fragrant it is.

Cooking ingredients

medium gluten flour:500g

Cooking Steps

Step1:Heat a small part of the water to 35 ° C. add the yeast to melt the yeast. Sift the flour. Add the sugar and flour to the mixing tank. Stir slightly. Then add the yeast water to mix slowly. Add the remaining water while stirring.

Step2:Stir until there is no dry powder, and then turn it to three lights, pot light, hand light and surface light.

Step3:Put the dough in a bowl.

Step4:Cover. Ferment to about 1.5 times the size.

Step5:Take advantage of the fermentation space. First make the onion oil. Put the oil in the pot. Put the onion. Salt. Stir fry.

Step6:Put it in a bowl. Let it cool. Let's talk about it here. The flower roll made of fried scallion oil will be a little fragrant, but it will be slightly yellow. If you want to whiten your face, you can sprinkle the scallion directly and brush the oil.

Step7:Take out the face of the number.

Step8:Exhaust. Knead smooth. Wrap and relax for 20 minutes.

Step9:Spread thin powder on the table. Roll the surface into a rectangle.

Step10:Keep rolling. The long rectangle. If it sticks, sprinkle some thin powder.

Step11:After rolling out, evenly coat the surface with thin onion oil.

Step12:Then fold it like this. Fold it again.

Step13:After folding, apply a thin layer of oil on it. The function is to bind the dough. Then cut it into about 22.5cm segments.

Step14:Stack the two face segments together.

Step15:Use chopsticks to press down in the middle. But don't break it.

Step16:Hold both ends a little longer.

Step17:Put it on chopsticks. Fold it in half and pinch it. The section faces outward.

Step18:Then the left hand continues to pinch the end of the dough. The right hand picks up the chopsticks. Turn clockwise one or two times.

Step19:Put them on the table. Press them down, but don't break them. Then pull them out.

Step20:Just put it on the oilpaper.

Step21:Here I have another way to do it. It is to cut the dough into 0.5cm. 5 pieces as a group. Here I cut 10 pieces.

Step22:Five in a row.

Step23:Hold both ends a little longer.

Step24:Then continue to squeeze the end of the dough with the same left hand. Pick up the chopsticks with the right hand. Turn clockwise one or two times. Put the same on the table top. Press down the chopsticks, but don't break them. Then pull out the chopsticks..

Step25:Let it be on the oiled paper. The fringes will be a little clearer than the way of cutting the wide strip. It needs a little bit of resistance when cuttin

Step26:

Step27:

Cooking tips:1. Do not contact the yeast water directly with sugar when mixing with noodles. It will affect the activity of yeast. 2. The flower roll made of the fried onion oil will be a little fragrant, but it will be slightly yellow. If you want to have a white face, you can sprinkle the onion directly and brush the oil. 3. The difference between slitting and slitting is that the slitting is relatively simple and fast, while the slitting is a little sticky. But the lines are clear and distinct, so it depends on how you choose. 4. Do not open the steamed bun immediately. It will cause the surface of the steamed bun to shrink. Open the cover after no steam comes out. About 35 minutes. There are skills in making delicious dishes.