Milk Scallion Roll

Name: Milk Scallion Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 55g milk; 5g Corn oil; 2g Dry yeast; Some salt; Some pepper powder; Some chopped green onion

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Milk is rich in calcium and has a high absorption rate. It has always been a good calcium supplement recommended by experts from all walks of life. But not everyone is willing to drink a glass of milk obediently. Knead the milk into the dough, so that people who are unwilling to drink milk will eat the milk in their belly unknowingly. Although there is not much milk in a Hanamaki, it is better than nothing.
The twisted flower curls slowly stretched during the haircut process, and finally unbuttoned themselves and turned into an S shape. A little helpless, it seems that I don't feel anything about Twisting Flower Roll. "

Ingredients

100g Flour
55g Milk
5g Corn Oil
2g Dry Yeast
Some Salt
Some Pepper Powder
Some Chopped Green Onion

Milk Scallion Roll

1. Pour flour, corn oil, yeast, milk into a large bowl

2. Knead into a smooth dough, cover with plastic wrap, and relax for 20 minutes

3. Divide into 3 equal parts

4. Roll out into a tongue shape

5. Grease the surface

6. Sprinkle a layer of fine salt evenly

7. Sprinkle with pepper noodles

8. Put chopped green onion

9. Roll up

10. Two ends facing each other, twist it

11. Put it in the steamer and let it go for about 40 minutes

12. Dough rise

13. Pot in cold water, steamed on high heat for 10-15 minutes after SAIC

14. Cooked out of the pot

15. Serve slightly cold

Tips:
Dough relaxation and hair-finishing time need to be adjusted according to the ambient temperature.
The steaming time depends on the number and size of the Hanamaki.
After the steaming is done, turn off the heat and simmer for a few minutes before taking out the pot. The surface is not prone to craters