【grilled Scallion Rolls】
by Ball kitchen
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Oily residue, light green.
2. Finely chop the green onion, cut the oil residue into puree, add appropriate amount of salt, stir well and set aside.
3. The dough is made by mixing flour, water, yeast, salt and sugar, after fermentation and exhaust.
4. Roll out rectangular slices.
5. Spread the oil dregs and shallot fillings.
6. Roll it up and cut it into sections, preferably even, because two are stacked.
7. Two in pairs.
8. Press a chopstick from the middle and glue it together.
9. The finished Hanamaki.
10. Warm water in a pot, relax and ferment for 20 minutes before steaming.
11. Steam on high heat for 15 minutes.
12. Simmer for two minutes and take out.
