Scallion and laver rolls

Scallion and laver rolls

Introduction:

"Since I came to Meitian, I have learned how to make noodles, steamed buns and steamed buns. Every time I go back to my mother's house, I make them for my parents. My mother likes scallion rolls, and she likes scallion rolls with salty taste. As for sweet steamed buns, it doesn't matter. What's more, I learned to make biscuits and bread here. My parents also ate the biscuits I made, and my uncles and aunts also ate them. Today, I made scallion rolls for my daughter. She was very happy. The scallion roll made this time, added the laver that my daughter likes inside, added a little salt, the fresh laver, the smell of scallion, delicious! And laver is rich in vitamin A, B, C, etc., as well as rich in trace elements, especially the high content of iodine. Has it become a nutritious scroll

Production steps:

Step 1: mix the yeast with warm water.

Step 2: pour in warm water and stir with chopsticks. Pour the water slowly and in small amounts.

Step 3: cover the kneaded dough with plastic wrap or towel, and ferment to twice the size.

Step 4: cut the green onion and laver, and tear them up with scissors or hands.

Step 5: take out the fermented dough and exhaust. That is to knead it into a smooth dough.

Step 6: roll out the kneaded dough and sprinkle with chopped scallion and laver mixed with salt.

Step 7: roll up on one side.

Step 8: incision. Press down in the middle with chopsticks.

Step 9: hold both ends of the dough in both hands.

Step 10: twist in the opposite direction and pinch both ends below.

Step 11: do it all well, cover it with plastic film and steam it after 10 minutes.

Step 12: or boil in cold water, steam for 10 minutes, turn off the heat and simmer for 5 minutes.

Step 13: steam well.

Step 14: nutritious flower roll.

Materials required:

Common flour: 500g

Water: 260g

Yeast: 4 g

Scallion leaves: moderate

Laver: right amount

Salt: right amount

Note: 1. When steaming, if you don't use the cage cloth, rinse with oil. 2. The shape can be changed by itself or not, just cut well. 3. It can also be folded and rolled again. The steamed bread I rolled up was too thick, so it didn't stack. 4. The steaming time depends on the size of the roll.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: onion