Pepper and salt scallion roll

Pepper and salt scallion roll

Introduction:

"Since I made old flour steamed bread a few days ago, I haven't used yeast to make hair flour food. I like to make my own pasta, but after all, I'm from the south. Besides, we are used to buying ready-made pasta outside. Few of us steam it at home, which is troublesome. Therefore, I just do it by myself and feel about it. I don't have much experience. I'm very sorry that I confused baking soda and soda noodles. I think they are the same. If I mislead you, please forgive me. A friend of mine also gave me some corrections on the way of hairdressing. Thank you here! In fact, baking soda and soda have the function of neutralizing acid, and baking soda can also help dough fermentation. In contrast, I prefer baking soda. The traditional way to neutralize the acidity of the dough is to add alkali noodles only after the second awakening. But I think if the amount of alkali is not well controlled or the alkali noodles are not well kneaded, the steamed bread will turn yellow and have a strong alkali taste. I am used to adding baking soda when I use water to make old noodles. The amount of baking soda is generally based on the fact that I can't smell the sour taste, and then I add the flour to make the dough ferment. When I wake up for the second time, I don't add anything, just exhaust and reshape. The steamed bread can't smell the sour taste at all, it doesn't turn yellow, and it's very soft. I don't think it's necessary to follow the old-fashioned method. We can find out the way that suits us. We don't have to follow the old-fashioned method, as long as the steamed food can reach our ideal

Production steps:

Materials required:

Common flour: 250g

Old noodles: 62g

Skimmed milk powder: 6 g

Baking soda: a little

Warm water: moderate

Corn oil: right amount

Salt: right amount

Minced chives: right amount

Pepper powder: a little

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: onion