At the beginning of new year's day, make an elegant sesame roll with scallion oil

At the beginning of new year's day, make an elegant sesame roll with scallion oil

Introduction:

"Yesterday's pie, some of the remaining dough, is just the same as the way of making the pie and the dough of making the scroll. Using local materials, we made this elegant sesame roll with scallion oil. It's slightly salty and fragrant with scallion. My radish is eaten as a snack. Because of the small amount of dough, it's really a pocket roll. You can make one at a time. "

Production steps:

Step 1: generally, when I make pasta with a little shape, I always use warm milk instead of warm water, because most pasta with shape need dough with good flexibility and easy shaping. Milk makes the dough more resilient and whiter. Mix the yeast and warm milk, pour in the flour, knead into a smooth dough, and ferment to twice the size.

Step 2: roll the dough into a rectangle about 15 cm wide.

Step 3: evenly cut into slender strips about 7 mm wide.

Step 4: Brush salad oil evenly on the noodles. And sprinkle with salt.

Step 5: Sprinkle with black sesame and scallion.

Step 6: 7 pieces as a group, with chopsticks from the bottom to the middle of the noodles.

Step 7: pick up the chopsticks from the middle, pinch out the two ends of the noodles with your left hand and stretch them slightly.

Step 8: twist the chopsticks 1-2 turns longitudinally with the right hand to wrap the noodles. Then turn the chopsticks horizontally, screw them to the bottom, press the end of the dough, and pull out the chopsticks.

Step 9: do the rest in turn, then put it in the pot, cover it and wake up for 20 minutes.

Step 10: the roll needs boiling water and steaming for about 10 minutes. Then simmer for 5 minutes without opening the lid. After that, you can enjoy it.

Materials required:

Flour: 400g

Dry yeast: 4G

Milk: 250g

Minced chives: right amount

Black Sesame: right amount

Salad oil: a little

Salt: one teaspoon

Note: I use less than half of the amount of dough, here I give you the ratio of the original formula; if you are willing to do the same as me, you can halve the ratio.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh