Scallion Flower Roll
by Mengmeng mini
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Put a little yeast and steamed bun improver in 40 degrees warm water and stir, let it stand for five minutes, mix the noodles with the standing water for five minutes, cover and ferment, and the dough will double in 30-40 minutes in summer.
2. Take a section of noodles and roll them into slices, brush with oil, pepper and salt, and sprinkle with chopped green onion.
3. Fold the noodles four times and cut into sections. The two sections overlap like deep-fried dough sticks. Use chopsticks to press in the middle, stretch both ends, roll up and seal in opposite directions with both hands.
4. Leave it in the steamer for fifteen minutes, and the Hanamaki will almost double in size. This second fermentation is very important.
5. Steam with cold water and high heat for ten minutes, turn off the heat and steam for three minutes.
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