【salt and Pepper Ham and Scallion Rolls】
by Burnt Apple
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Put sugar, yeast and salt into a bowl
2. Add warm water and warm milk and mix well to melt the sugar and yeast
3. Pour into the flour
4. Knead into a smooth dough, cover it with plastic wrap and leave it in a warm place to ferment to double its size, about 1 hour
5. Wash the green onions, cut into small pieces, add a little vegetable oil, mix well and set aside
6. The ham is also cut into small grains consistent with the green onions
7. The surface of the fermented dough will not be very flat, there are small pits, and the inner layer is honeycomb. Take out the exhaust
8. Divide the dough into two equal parts, sprinkle a little flour on the chopping board to prevent sticking, and roll the dough into rectangular pieces
9. Brush evenly a layer of vegetable oil on the rolled square dough
10. Sprinkle with salt and pepper and chopped green onion
11. Sprinkle with diced ham
12. Roll up the dough with the long side down
13. Cut into equal pieces
14. Use chopsticks to press lightly in the middle of the noodle rolls, do not crack the bottom of the noodle rolls, put it in a steamer, cover with a lid, and let it stand for 10 minutes
15. Bring a proper amount of water to a boil, put it in a steamer, and steam for 10 minutes on high heat
16. After turning off the heat, do not rush the lid, simmer for about 5 minutes, then lift the lid and take it out.
Tips:A: Different brands of flour have different water absorption, so you should be flexible when adding water and milk. Do not add it all at once. Add it according to the hardness of the dough and the actual water absorption.
B: When steaming in the pot, place oil paper and steaming cloth under the noodle rolls to prevent the rolls from sticking to the steamer.
C: You can add a small amount of improver to the dough to make the dough more bulky, but if the improver is not added under the premise of home-made health, the taste of the dough will be more tough
