Steamed rolls with scallion oil

Steamed rolls with scallion oil

Introduction:

"I usually cook a lot of dishes. The absolute first time I tried to make pasta was to make a roll with my hair. I called my mother and asked her that it was more decent than gourd and ladle. The joy of success made me continue to work hard."

Production steps:

Step 1: mix the yeast with warm water

Step 2: add a little sugar, rice wine and yeast water to the flour, and then add some warm water

Step 3: add a little sugar, rice wine and yeast water to the flour, and then add some warm water

Step 4: add a little sugar, rice wine and yeast water to the flour, and then add some warm water

Step 5: make up the dough. It's softer than the usual dumpling dough. Let it stand for 1 hour

Step 6: dice the ham and mix the scallions

Step 7: prepare appropriate amount of salt, peanut oil and sesame oil

Step 8: when the dough is twice the size, you can continue kneading and knead for another 10 minutes

Step 9: roll it into thin slices, first spread a layer of oil and salt, and then sprinkle onion and diced ham evenly

Step 10: roll long strips from one side

Step 11: cut into the same size

Step 12: the two formulations are stacked up and down

Step 13: press from the middle with chopsticks

Step 14: add appropriate amount of water to the pot, put on the roll, steam for 20 minutes

Materials required:

Flour: 500g

Angel yeast: 3G

Rice wine: moderate

Ham sausage: 1

Oil: right amount

Salt: right amount

Scallion: right amount

Note: 1. Adding appropriate amount of sugar is helpful to make noodles; 2. Adding a little rice wine can make noodles as soon as possible; 2. It has a light wine smell; 3. Knead the noodles several times after they are made, and the rolls taste good

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: onion