Chinese Food
Flower rolls with Scallion
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As a Chinese pastry enthusiast, the most basic roll can't let go of the Western pastry I've been fed up with in the recent morning. I'll go back to the Chinese pastry again. This roll is soft and thick with the fragrance of scallion and the five fragrance roll. It's delicious and fun to eat layer upon layer.
Cooking ingredients
Cooking Steps
Step1:Mix flour with a little salt yeast and mix with flour to make a smooth doug
Step2:The dough is twice the size of the dough covered with plastic wrap and fermented. It's honeycombed inside. It's only 4060 minutes in summer in Chongqing
Step3:Mix and exhaus
Step4:Roll the surface into thin sheet, cut off the redundant edges and corners and apply oi
Step5:Sprinkle with Scallio
Step6:Sal
Step7:Five fragrance powde
Step8:Then apply evenly with oil brus
Step9:Fold like thi
Step10:Squash bloc
Step11:Cut into even pieces with a knif
Step12:Overla
Step13:Press down from the middle with chopstick
Step14:Then take out the chopsticks and twist the face in the opposite direction to close the mouth like a twis
Step15:Because it's not easy for a person to take a picture. Students who don't understand can watch online tutorials
Step16:Anothe
Step17:Roll the flowers into the steamer with cold water and wake up for another 20 minute
Step18:In this way, steam in cold water and high heat, wait for the gas on the pot to boil for (67) minutes, then steam in low heat for 78 minutes, and then turn off the heat. Don't open the lid immediately and simmer for 35 minutes
Step19:Chubby and super sof
Cooking tips:In fact, the proportion of flour and water. One of the great advantages of Chinese flour water absorption pastry is that it is not as strict as Western pastry for the proportion of materials. As long as it is mixed with flour and dough that does not stick to hands, it has skills to cook delicious food.
