Brown Wheat Scallion Burrito

Brown Wheat Scallion Burrito

1. Prepare the ingredients for kneading: brown wheat flour, warm water, salt;

2. Dissolve 1 gram of salt in warm water, then slowly add it to brown wheat flour, stirring while adding sand;

3. Stir until the flour is flocculent;

4. Then make a non-sticky dough;

5. Cover the top with damp cloth and make it for 30 minutes;

6. Chop the chives into fine pieces;

7. Add 4 grams of salt and 20 grams of edible oil and stir evenly into shallot oil for use;

8. Knead the good dough until smooth;

9. Divide the dough into six parts;

10. Take a portion of the dough and roll it into a 3 mm thick rectangular sheet;

11. Spread an appropriate amount of scallion oil on top;

12. Roll up the dough sheet from one end, and gently stretch it while curling;

13. Then cut two cuts on the strip with a knife, don't cut both ends;

14. Then twist and roll it into a dough roll, stuffing the end into the bottom of the dough roll;

15. After everything is done, let it stand for 10 minutes;

16. Preheat the electric baking pan, pour in a little cooking oil and spread evenly, then put the cake dough in;

17. Press the dough lightly to the periphery;

18. Bake until golden on both sides.

Tips:

1. The frothing of the dough is very important. The frothing must be in place every time, so as to ensure the soft and elastic taste.
2. In order to reduce oil leakage at the incision, after applying the shallot oil, sprinkle a little dry powder on it; or just cut a knife in the middle; at the same time, pay attention to the cut surface when winding.
3. Pay attention to the coloring of the cake at all times during the baking process.
4. When the burrito is warm, it can be stored in a fresh-keeping bag to prevent it from drying and hardening on the outside.