Sauteed bean dregs roll with Scallion

Sauteed bean dregs roll with Scallion

Introduction:

"When I first made the scroll, I thought it was well twisted and full of patterns. ——In fact, there are only a few things to say. Recently, however, I have been unable to make scrolls well. Twist out of the pattern is always scattered after the final wake-up, so that people do not chagrin. Now toss the bean dregs dough, and then twist up the scroll. I don't know if something will happen? What's more, bean dregs dough lacks toughness. I wonder if it will break when twisted? In another way, the effect seems to be good. At least, after steaming, the roll doesn't show any improper behavior

Production steps:

Step 1: dough

Step 2: pour the dough except water into a large bowl

Step 3: rub into flocs and add water

Step 4: knead into smooth dough

Step 5: put it into the container and seal it for fermentation

Step 6: prepare ingredients

Step 7: the dough is fermented

Step 8: divide into 7 equal parts

Step 9: grow your tongue

Step 10: oil the surface

Step 11: sprinkle salt and pepper noodles in turn

Step 12: Sprinkle with scallions

Step 13: roll up

Step 14: twist out the pattern

Step 15: put it in the drawer

Step 16: let the dough grow

Step 17: add cold water to the pan and steam over high heat for 15-20 minutes

Step 18: cook thoroughly, turn off the heat and remove the cover

Step 19: cool slightly

Step 20: serve on a plate

Materials required:

Bean dregs: 150g

Flour: 300g

Salt: 1 / 8 teaspoon

Dry yeast: 3 / 4 teaspoon

Water: 70 ml

Oil: right amount

Chinese prickly ash noodles: right amount

Scallion: right amount

Note: the hair time should be determined according to the actual temperature. The size of the scroll can be changed as you like. Don't remove the cover immediately after steaming. Simmer for a few minutes to avoid wrinkles on the surface.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh