Scallion Ham Roll
1.
Prepare the required materials: add to 350g of flour (10g of edible oil, 5g of sugar, 3g of edible salt in different corners of the flour) 200g of warm water, 4g of yeast powder, a little diced ham, and a little chopped green onion
2.
Take 40g of 200g warm water and put it in the yeast powder. Stir the yeast powder with chopsticks.
3.
Dig a hole in the middle of the flour and pour the melted yeast
4.
The remaining 160g of warm water began to pour and stir until there is no dry flour and knead it by hand. Cover the lid and ferment to double the size (I used it here roughly)
5.
Sprinkle flour on the cutting board, take out the fermented dough, vent and knead smoothly
6.
Knead the smooth dough and roll it out. It can be rectangular or square.
7.
Brush a layer of oil, diced ham, chopped green onion, a small amount of flour, a small amount of cooked black sesame, a small amount of salt (not in order)
8.
Roll up
9.
Cut into sections (I cut three sections)
10.
Put cold water into the pot and put it on the steamer. If there is no oil paper or steaming cloth pad, you can apply a layer of oil on the steaming plate to prevent adhesion. Put the embryos in the pot without turning on the fire. After waking up in the pot for 10 minutes, turn on the fire again. After 20 minutes, turn off the heat, don’t rush to open the lid and simmer for 3 minutes before taking it out
11.
Finished product (the long strips have been cut into small doses)
Tips:
Different brands of flour have different water absorption properties, so add warm water slowly, and finally feel the softness and hardness of the dough with your hands.
The sprinkled things are not fixed, it depends on personal preference.
The cold water pot must remember not to wake up for about 10 minutes in the meeting (wake up time depends on the room temperature, but at least not less than 5 minutes)
