A successful scallion flavored flower roll made of Xiaobai recipe-Chinese Food-best chinese food recipes-cooking food

A successful scallion flavored flower roll made of Xiaobai

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The first time I made a curler was because my daughter was hospitalized with pneumonia for more than a week. I had to hang water every day. I had to eat some soda biscuits to pad my stomach. Otherwise, it would cause discomfort. I had to stay for a week. I couldn't eat soda biscuits every day. So I tried to make a curler for her. The first time I made a curler, it was not good. When I brought it to the hospital the next day, it was a little hard. But the little guy still gave noodles I ate two or three. Then later, through continuous attempts, we finally made a good noodle, and made a very delicious chive fragrant flower roll the next day. -

Cooking ingredients

pepper noodles:moderate amount

sesame oil:moderate amount

Cooking Steps

Step1:1. Add active dry yeast into 40 ℃ warm water (hot but not hot when touching hands). Let stand for 3 to 5 minutes. At this time, you can cut the onion. Add some salt, pepper powder and sesame oil to mix. You can add chili noodles to spicy food. Pour it with hot oil. 2. Put the flour into the kneading basin, add a small spoon of salt (about 3G), and a small spoon of sugar (about 2G) for better fermentation. 3. Pour the standing yeast water into the basin. Mix the flour with chopsticks while one side is upside down. Stir into floccules. Start kneading the dough by hand (it depends on the feeling). Knead it to three light state (hand light, face light, basin light). Cover the plastic film and put it into the oven for fermentation. Fermentation mode (40 degrees, 40 to 50 minutes

Step2:4. How to see if the dough is well fermented? First, the dough is twice the size of the original. It feels soft. It has a nest like peak. There is also the legend that three chopsticks are inserted into the dough to stand still. 5. Take out the fermented dough and knead it for exhaust. Then put it on the chopping board for 10 to 15 minutes for secondary fermentation.

Step3:6. Stand still. Make a big dough. Brush the pre mixed onion oil on the dough.

Step4:7. (sorry, I forgot to take a picture. Draw a sketch) roll it up from one side of the dough. After rolling it up, cut it into small pieces with a knife. Fold the two together. Press it with chopsticks. Close the two sides or make a circle. Free play.