Scallion Flower Roll

Name: Scallion Flower Roll
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Flour; 175ml Shimizu; 5g yeast; 10g Sugar; 100g Shallots; 25g Lard (refined); Some salt; Some Seasoning powder

by Caoxi pig

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The plan of the day lies in the morning. Breakfast is the beginning of the day and the most important meal. Therefore, a healthy and nutritious breakfast is very necessary. Not late and quick pastries and pastries are the most suitable

For noodles such as steamed buns bought out, in order to be fluffy and reduce costs, steamed bun improvers and flavors are often added to the noodles to make the noodles look larger and softer. Every time you go through the breakfast shop, you can smell a bit of difference. Home-made flavor and sweetness Because I have always made pasta at home, I rarely buy it outside. I am very unaccustomed to the taste of the sub-flavor in the pasta.

I always make some steamed buns, steamed buns, Hanamaki and other noodles on the weekends. After cooling, pack them in a fresh-keeping bag according to the amount of breakfast and freeze them every morning. Put the beans in a soymilk machine to grind fresh soymilk or put them Pour the milk out and put it in the microwave to heat up, then put the divided pasta and fresh eggs into the steamer to steam. During this period, you will wash, change clothes, etc. After all these are ready for going out, the breakfast will be completed. In this way, in the same time period, you can make full use of your time to do a lot of things, so that you will not waste too much time in the morning, and you can also eat a healthy breakfast. Is this arrangement very reasonable?

What I made today is scallion scallion rolls. The white and soft rolls are filled with scallion oil. Every bite is filled with the fragrance of onion. It is delicious and convenient. It is easy to make. Come and learn.

Ingredients

350g Flour
175ml Shimizu
5g Yeast
10g Sugar
100g Shallots
25g Lard (refined)
Some Salt
Some Seasoning Powder

Scallion Flower Roll

1. Pour flour into the bread bucket

2. Add 5 grams of yeast powder to one side of the flour

3. Add 10 grams of white sugar on the other side of the flour

4. Add 175ml water

5. Put the bread bucket into the bread machine and press the dough button

6. Wash the shallots, cut into finely divided pieces and set aside

7. Put the chopped green onions into a basin, add 25 grams of lard

8. Mix well

9. Add table salt

10. Add flavor powder, mix well

11. Finished kneading the dough in 90 minutes

12. Sprinkle a little flour on the table, take out the dough in the bread bucket, vent, knead it into a smooth non-sticky dough

13. Divide the dough into two, roll one of the dough into a 0.5 cm thick square dough

14. Spread the scallion oil evenly on the dough

15. Roll the dough into a stick

16. Cut the dough stick into 5cm dough, use the back of a knife to press one or two rounds on the surface of the Hanamaki embryo

17. Let the Hanamaki embryo rest for 15 minutes, brush the surface of the steamer with a thin layer of oil, and put an appropriate amount of water in the steamer

18. Put the space between the raw embryos of Hanamaki in the steamer, when the steamer is boiled until the water vapor rises, put on the steamer, cover the pot, and steam for 15-17 minutes on high heat

19. After the steaming is complete, simmer for 2 minutes before opening the lid, and take out the steamed rolls.

Tips:
1. As mentioned in the previous blog post, brushing the oil in the steamer can prevent the steamed buns or steamed buns from sticking to the steamer, which is very practical. It also saves the steamer paper or steamer cloth, which is environmentally friendly and convenient.
2. To reiterate the old saying, after steaming the steamed buns or buns, do not open the lid immediately, nor open the lid during the steaming process. Be sure to wait until the steaming is finished, turn off the heat, and continue to simmer for 2 minutes before opening the lid. The steamed buns or buns will be soft and not shrinking
3. Mix the chopped green onion with lard first, then mix well with salt and seasoning powder, so that the chopped green onion will not be watery