Ham and scallion rolls

Ham and scallion rolls

Introduction:

"I love pasta, so I often steam rolls. The love digestion of hair noodles is good for children. "

Production steps:

Step 1: I use the dough (a piece left from the last time I made it) and open it with bubbles

Step 2: add two bowls of flour to the bowl

Step 3: add another half bowl of corn flour

Step 4: mix well with water

Step 5: knead into dough

Step 6: cover it, cover it with a quilt and put it in a warm place. Every time I do it, I make up the first afternoon and the next morning.

Step 7: when the dough is ready, it becomes honeycomb and sour. Put the alkali and baking soda into a bowl, dilute with water, and add it into the flour little by little until it has no sour taste

Step 8: add a little more flour and knead into dough. Cover and wake up for 10 minutes

Step 9: in the process of waking up, chop up the scallions and ham sausages, and put them into a bowl for later use

Step 10: after waking up, roll it into thin slices

Step 11: sprinkle some salt first and roll it with a rolling pin so that the salt will not fall down easily. Brush with a layer of oil and sprinkle with scallion and ham sausage

Step 12: roll up from one end

Step 13: how you look after rolling

Step 14: after pulling into small pieces

Step 15: make a roll

Step 16: bring the water to a boil in the pan, put the rolls in the pan, separate them, and they will be steamed

Step 17: cover the pan with a cloth to prevent air leakage. Steam over high heat for 20 minutes

Step 18: out of the pot!

Materials required:

Flour: 1000g

Corn flour: 500g

Ham sausage: right amount

Scallion: right amount

Flour alkali: appropriate amount

Baking soda: moderate

Oil: right amount

Salt: right amount

Note: in the alkaline water to add a little bit, otherwise the alkaline big steamed out of the roll will turn yellow, to identify whether there is sour, you can taste with your mouth

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: onion