Fried scallion rolls with salt and pepper

Fried scallion rolls with salt and pepper

Introduction:

"We usually pour yeast and flour together and knead the dough directly. However, this package of yeast has been put for a long time. I don't know if it is still effective. Just in case. First, use warm water to stimulate the yeast to see whether it is dead or alive, so as not to make it into a dead noodle roll. It looks like the yeast is in good condition and the rolls are growing well. It's just that I haven't made a scroll for a long time, and I almost forget how to do it. There is more water in the dough. It's a little soft. In the process of making hair, all the rolled patterns are lying down, so we have to make do with it. "

Production steps:

Step 1: pour 10 grams of warm water into the yeast

Step 2: mix well. Let it stand for about 15 minutes

The third step: yeast flooding thick foam.

Step 4: pour yeast liquid into flour,

Step 5: add the remaining water

Step 6: knead into three smooth dough and let stand for 20 minutes

Step 7: split into 5 equal parts

Step 8: grow your tongue

Step 9: apply oil, salt and pepper noodles in turn

Step 10: Sprinkle with scallions

Step 11: roll up

Step 12: twist into a pattern

Step 13: put in the steamer tray, cover it and let it stand for 30-40 minutes

Step 14: add cold water to the pan and steam over high heat for about 15 minutes

Step 15: cooked and flameout

Step 16: get out of the pot

Materials required:

Flour: 150g

Water: 75g

Dry yeast: 2G

Corn oil: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

Scallion: right amount

Note: the last time of ripening depends on the temperature and dough state. The temperature is low, and the time of emergence is long. After steaming, turn off the heat. Don't remove the lid immediately. Continue to simmer for about 5 minutes to prevent collapse.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh