Chinese Food
Scallion roll
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My son likes to eat flower rolls. So I often make them. Many friends see my flower rolls. They think they are very good-looking. They want to see the way they do it. So they send a recipe to share with you my way of doing it. The material component of the recipe is not fixed. I just give the approximate amount. You can adjust it according to your own needs.
Cooking ingredients
Cooking Steps
Step1:Put the white sugar of flour yeast powder in the stainless steel basin. Warm the water and form into a ball. Add a small amount of water according to the water absorption of flour. Until the dry powder is not visible, it will not be too we
Step2:The dough is kneaded smooth. Put it in the basin and cover with plastic film to twice the size. The plastic film is used to prevent the dough from drying out. I am used to taking some water on the dough to make it wetter
Step3:The dough is full. It has something to do with flour. It will be introduced later. The effect of ordinary flour may not be so good. This is my personal feeling
Step4:See if the dough is well distributed. Open the dough. See the honeycomb tissue inside. It's OK. Don't hair for too long. Otherwise, the dough will be sour
Step5:Let's exhaust the dough and knead it till it's smoot
Step6:Roll the dough into a squar
Step7:Pour a little blending oil and apply evenl
Step8:Sprinkle scallion with salt evenl
Step9:Roll the dough into strip
Step10:Cut into two equal parts. For example, make three rolls and cut into six sections
Step11:Put two pieces of dough togethe
Step12:Use chopsticks to press down from the middle of the doug
Step13:Stretch the pressed dough from both sides and fold it in half to the bottom. The beautiful roll is ready
Step14:Oil paper on the botto
Step15:Put it in the steamer and wake up for about 15 minutes. Boil the water in a large pot. Steam the water in a large pot for 15 minutes. Turn off the heat and wait for a few minutes before you start the pot. If you start the pot immediately, the surface of the dough will be pitted due to the large temperature difference between the hot and cold
Step16:Just a delicious and beautiful flower roll. It's very simple
Step17:I'd like to recommend a Russian flour here. Since my friend sent me to eat it, I don't want to eat any other flour any more. This flour is very good no matter how it is made into steamed bread dumpling pancakes. It tastes soft and elastic. The key is that it won't have a sour taste after fermentation like ordinary flour. I recommend it to many friends with a high praise rate.
Step18:Look at the bun made of flour. It's not exaggerated. It tastes as soft as bread
Step19:I usually use a spoon for pasta. The Yellow spoon is 100ml of flour. Four to five spoons can make five to six big rolls. Seven to eight small rolls. The blue spoon 5ml.4 Spoon flour and 2 to 3 tablespoons sugar. Green 2.5ml Scoop yeast powder. 4 scoops flour, 1 scoop at a tim
Step20:If there is no ready-made steamer paper, use baking oil paper to cut into small pieces of similar size and pad them on the flower
Cooking tips:There are skills in making delicious dishes.
