Scallion Rolls

Scallion Rolls

1. Ingredients: 200 grams of low-gluten flour, 3 grams of dry yeast, 115 grams of milk, 10 grams of sugar, 20 grams of oil, appropriate amount of green onion

2. ① The sugar is melted in the milk, and the dry yeast is poured into the milk and stirred. ② Add yeast water to flour and stir until flocculent. ③ Move to the kneading pad and knead it into a dough. ④ Knead in 10 grams of oil. The oil here can be adjusted according to the hardness of the noodles, the noodles can be harder and more oil can be added, and the noodles can be less soft. >>Sugar is added because sugar is the nutrient of yeast. I want yeast to ferment faster in winter. Babies over 1 year old who have eaten salt can add some salt. Scallion oil and salt are better.

3. Take a look at the technique, the non-smooth side is always on the bottom, knead the dough with the root of your palm until the surface of the dough is smooth. It looks like the red jujube buns last time, but the technique inside is more detailed. Then cross the two hands to break the gluten. Keep kneading the uneven side with the palm of your hand, and then keep breaking the gluten. 200 grams of flour can be kneaded in about 7 or 8 minutes.

4. Cover with plastic wrap and wake up for 3 minutes. >>Whether the plastic wrap is covered or not is also determined by the hardness of the noodles. If the noodles are a bit hard, just cover them.

5. Chop the shallots, roll the dough into dough pieces, and brush the surface with a layer of oil. Sprinkle with chopped green onions. Fold both sides in the middle and apply another layer of oil on the surface. >>I regard the shallots here as a kind of vegetable, not as a seasoning ingredient, so I add a little too much.

6. Stacked up.

7. Cut into the same size agent.

8. Use chopsticks to press in the middle.

9. Then pull it, roll it twice and pinch the interface tightly.

10. Put some warm water in the steamer and ferment for 40 minutes to 1 hour until it is doubled. How long will it take? A lot of yeast, soft noodles, enough sugar, enough water in the dough, and high fermentation temperature can all accelerate the fermentation of flour. >>High temperature yeast will ferment quickly, low temperature will slow down. Yeast will die if it exceeds 60 degrees, and it should be controlled between 30-60 degrees. The soft temperature of the noodles can be moderate, and the hard temperature of the noodles should be lower. If the temperature is too high, the surface of the noodles will crack. If you feel that the noodles are a bit hard, you can reshape it well and spray some water mist on the surface to make the noodles soft.

11. Looking at the changes before and after, it took me 40 minutes this time, sometimes it took 1 hour. The oily paper underneath, if you have a steamer, use a steamer.

12. Boil the water and steam for 8-10 minutes. Open the lid immediately. Don't braise it. The color of the scallions is ugly.

13. This low-gluten flour fermented at one time is really soft~~

Tips:

This recipe has a supporting video. You can view it on the WeChat public account "Five Meals A Day". I am a national child nutritionist, familiar with the needs of healthy diets for infants and young children, and proficient in cooking.
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