Chinese Food
Scallion roll
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The more people grow up, the more they like the simple taste of scallion rolled in the breakfast shop, lying quietly on the steamer in the canteen now. It's my favorite breakfast
Cooking ingredients
Cooking Steps
Step1:Put baking powder and a little sugar into the warm milk of about 35 ℃. Let it stand for 5 minutes and then pour it into the flour. Use chopsticks to beat the flour into a cotton floss with only a little dry powder. Knead it by hand into a three light state (surface light, hand light and basin light).
Step2:Cover with plastic wrap or warm cloth and ferment to twice the size in the warm place. Poke a hole in the dough with your hand. It will not shrink.
Step3:Prepare the onion and oil salt.
Step4:After exhausting the dough, it will shrink back to its original size. Use a rolling pin to roll it into a large piece.
Step5:Apply oil evenly.
Step6:Then spread the salt evenly and sprinkle with scallion.
Step7:Roll it up again.
Step8:Cut the rolled dough into about 5cm segments. Use chopsticks to press it in the middle.
Step9:It's just a little longer. Just squeeze the two ends in the opposite direction. This is the simplest kind of flower roll.
Step10:Cover the whole flower roll with plastic wrap and wake up for a while. If it is slightly larger than before, steam it in the pot. Lower it in cold water. Heat for about 15 minutes. Turn off the fire and simmer for another 3 minutes. Then open the lid.
Cooking tips:◎ although adding soda and baking powder can make the steamed stuffed bun grow better, for the sake of health, it's better to use yeast to make homemade steamed bun. Moreover, the steamed bun fermented by yeast is soft, medium and tough, and tastes better. There are skills in making delicious dishes.
