Scallion roll

Scallion roll

Introduction:

"Scallion roll is the most common pasta, which is very popular. For example, my mother is not interested in steamed buns and steamed buns. She prefers this scallion roll. I didn't like to eat it before, but I have to taste it. The faint smell of wheat and the salty smell of scallion salt are really good! "

Production steps:

Step 1: make the flour and water meat into a smooth dough, cover it with plastic film and ferment to about twice the size

Step 2: take out and knead well, exhaust the air, roll into a square dough, and brush a thin layer of oil on it

Step 3: spread salt and sprinkle with scallions

Step 4: roll up from bottom to top and tighten the seal

Step 5: cut into small pieces evenly

Step 6: stack the two together

Step 7: press a deep groove in the middle with chopsticks

Step 8: press the thumb of both hands into the slot and lengthen it to both ends

Step 9: then twist it to the opposite square

Step 10: connect the head and tail again, and the flower will come out

Step 11: finally put the finished green body into the steamer for fermentation for 15 minutes, then put cold water into the pot and steam for about 15 minutes. Remove the lid 3 minutes after turning off the fire.

Materials required:

Flour: 250g

Water: 125g

Chives: right amount

Salt: right amount

Oil: right amount

Note: the weather becomes hot up, so the time of dough fermentation is greatly shortened, pay attention to observe the dough do not send too much!

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: onion