Salt and Pepper Chive Rolls

Name: Salt and Pepper Chive Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Plain flour; 62g Old face; 6g Skimmed milk powder; a little baking soda; Some warm water; Some Corn oil; Some salt; Some Chopped chives; a little pepper powder

by Youlan Lengxiang

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Since making old-fashioned buns a few days ago, yeast has not been used in making pasta foods. I like to make noodles by myself, but I am a southerner after all. In addition, we are used to buying ready-made noodles outside here. We rarely steam them at home, which is troublesome. Therefore, I just make them and feel free. I don’t have much experience. . One thing is very embarrassing, that is, I confuse the baking soda and the soda noodles and think they are the same. If this is misleading, please forgive me. Some friends also gave me some corrections on the method of sending face-to-face. Thank you here!
In fact, both baking soda and soda noodles have the effect of neutralizing acid, and baking soda can also help the dough to ferment. In comparison, I still prefer to use baking soda. Traditionally, soda noodles are added in the second proofing to neutralize the acidity of the dough, but I think that if the amount of alkali is not well controlled or the alkali noodles are not evenly kneaded, the steamed buns will Phenomenon such as yellowing, strong alkali odor and so on. I am used to adding baking soda when the old noodles are melted with water. The amount of baking soda is generally based on the sourness, and then adding flour to knead the dough to ferment; in the second proofing, nothing is added. It's just exhausting and shaping. The steamed buns don't smell any sour, they don't turn yellow, and they are very soft. I don’t think we need to follow the old-fashioned way to make noodles. We can find a way that suits us. It doesn’t have to be done step by step, as long as the steamed food meets our ideals. "

Ingredients

250g Plain Flour
62g Old Face
6g Skimmed Milk Powder
a little Baking Soda
Some Warm Water
Some Corn Oil
Some Salt
Some Chopped Chives
a little Pepper Powder

Salt and Pepper Chive Rolls

1. Prepare the required raw materials.

2. Pour chopped green onion, salt, and corn oil into a small bowl, mix well, and prepare a little pepper powder.

3. Add a little baking soda to the old noodles.

4. Dissolve with a little warm water and stir well.

5. After adding the flour, knead repeatedly to form a smooth dough.

6. Cover the lid and leave in a warm place to ferment until it doubles in size.

7. Take out the dough, flatten it, vent it, knead it again, and divide it into two. (Divided into two parts just to make it easy)

8. Take a portion of the dough and roll it into a large square noodle. Spread the chopped green onion oil evenly, and then sprinkle a little pepper powder.

9. Roll up and cut into sections about 3cm wide.

10. Take two pieces of noodles overlapping each other, and then press down with chopsticks in the middle.

11. Pinch both ends of the pressed noodles and stretch them slightly, twist them in a positive and negative S shape, and then pinch the joints at both ends together. (I'm twisting at will, there is no chapter in law)

12. Put corn leaves in the steamer to prevent sticking, and put the finished Hanamaki in the steamer for a second time (I used it for an hour for proofing). When the proof is 1.5 times larger, turn on a low heat and steam. After SAIC, turn to high heat and steam for 15 minutes, then turn off the heat. It can be steamed for another 3 minutes before opening the lid and taking it out.