Salt and Pepper Scallion Rose Roll

Name: Salt and Pepper Scallion Rose Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 100g water; 2g Dry yeast; Some chopped green onion; Some oil; Some Pepper noodles; a little salt

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

A Hanamaki is just an ordinary salt and pepper scallion roll. Suddenly, a flash of light burst out of the cranky thoughts before he did it.
I have always wanted to make a rose bun. Whenever I see the roses of other people's houses blooming one after another, I am always greedy. It’s just that I haven’t done anything, maybe it’s lazy, maybe it’s not the one I want to make the most. Until this day, it hit the green onion roll.
Why can't the rolls be made into roses? Isn't it interesting to sandwich the cascading petals with scallion, salt and pepper? No more hesitation, immediately put into action. With the forming of the dough, the feasibility of this idea has gradually been confirmed. After being out of the pot, the rose flower still maintains a good shape. Isn't the rose spring onion roll, the rose with the fragrance of spring onion, particularly interesting?
I don’t know. Will holding a large plate of these "roses" to confess or propose to someone? Is there anyone else? Will he put a "rose" in his mouth while saying, "I am willing"? "

Ingredients

Salt and Pepper Scallion Rose Roll

1. Ingredients: 200 grams of flour, 100 grams of water, 2 grams of dry yeast, appropriate amount of green onion, appropriate amount of oil, appropriate amount of pepper noodles, a little salt

2. Mix the dough ingredients, knead it into a smooth dough, and put it in a large bowl for proofing.

3. The dough grows up,

4. Divide into 15 grams each, round and relax for 10 minutes.

5. Roll the dough into round pieces, and divide the remaining less than 15 grams of dough into thirds and knead into strips.

6. Take a wafer and apply oil on the surface,

7. Sprinkle salt and pepper noodles in turn,

8. Sprinkle with chopped green onion,

9. Fold a piece of dough on the surface, apply oil in turn, sprinkle with salt and chopped green onion.

10. Repeat this seven times,

11. Use a chopstick to press in the middle.

12. Put the rubbed strips on the end as a flower center.

13. Roll up,

14. Into a cylinder.

15. Cut in the middle,

16. Place the incision down,

17. Put it in a cage and let it wake up for 20-30 minutes.

18. Pot in cold water, steam for 15 minutes after SAIC.

19. Well cooked and extinguished,

20. Out of the pot.

Tips:
The number of stacked layers of the dough sheet can be increased or decreased according to the size and thickness of the dough sheet.
Press it with chopsticks in the middle to make it easy to roll up.
The steaming time needs to be increased or decreased according to the size of the Hanamaki.