Scallion Rolls

Name: Scallion Rolls
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Wheat flour; 140g Cold water; 3g yeast; 10g White sugar; 1/2 root very light blue; a little Green onion leaves; 1 tablespoon Vegetable oil; 1 tablespoon salt; 1 tablespoon pepper powder

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

My mother is over 70 this year. As an authentic northerner, she has two crafts that are particularly famous in the neighborhood. One is sewing and the other is making pasta. However, I am getting older and have presbyopia, and now I rarely use needles and threads, but I have always loved making pasta, and making noodles and making noodles is also a kind of exercise. I grew up eating various kinds of pasta made by my mother, from pancakes, spring pancakes, scallion pancakes, steamed dumplings, steamed buns and rolls, to hand-rolled noodles, lump soup, twisted sesame leaves, etc. Each dish is unforgettable. All have unique production tips.

Take one of my favorite "scallion oil rolls" for example, there are various fancy methods on the Internet, but they all focus on how to make a beautiful appearance, but ignore the most important aspect of seasoning. In my mother's words, if the Hanamaki only contains green onions and oil, it will be tasteless or fragrant when chewed. It is as greasy as a steamed bun with oil.

So how do you make a "family scallion oil roll" that is salty and palatable, both onion and pepper fragrant, the more you chew, the more fragrant it is? My mother taught me and asked me to make it for my daughter. My kids especially like this taste. Every time I get out of the pot, I rush to eat it. While I was so hot I sucked in, I couldn’t wait to tear it into my mouth with my hands. Stop, it's so funny. Let me tell you how to do it next. (The indicated amount can be made for two drawers, which is exactly the amount of one meal for a family of three)

Ingredients

250g Wheat Flour
140g Cold Water
3g Yeast
10g White Sugar
1/2 root Very Light Blue
a little Green Onion Leaves
1 tablespoon Vegetable Oil
1 tablespoon Salt
1 tablespoon Pepper Powder

Scallion Rolls

1. Prepare the ingredients for the dough.

2. Kneading and fermentation: Pour water and yeast into the kneading bowl, then cover with wheat flour, pour in sugar, stir evenly into a smooth dough, cover it and let it rise for 40 to 50 minutes (here I stole a lazy, use Bread machine kneading dough. In fact, it is the same procedure as hand kneading dough.)

3. Take out the fermented dough, knead it to remove the bubbles, cover it and place it on the chopping board and let it stand for ten minutes. Prepare scallion oil on the other side: finely chop the scallion. Pour 1 tablespoon of vegetable oil (the practical lard is more fragrant) into the pot and heat it up. After the onion is white and fragrant, pour it into a small bowl together, add 1 tablespoon of salt, 1 tablespoon of Chinese pepper powder (or thirteen spice powder) , Stir well. Then cut the green onion leaves into finely chopped green onions.

Tips: As shown in the picture, first use the tip of a knife to cut the green onion leaves into spikes, and then cut the green onion directly and it will be very finely chopped. In this way, the skin will not be pierced when rolled into the flower roll, and the layers will be disconnected. The pepper powder is mixed into the oil while it is hot to increase the fragrance. You can also apply the scallion oil when rolling the scallion oil in the next step, and then sprinkle the pepper powder on it and spread it evenly.

4. Rolling scallion oil: Roll out the dough into a rectangular shape, spread the scallion oil evenly on the surface and sprinkle a little green onion flowers. Fold 1/3 of the bottom half upwards, coat the back of the blank with green onion oil and chopped green onion, then turn the top half down and cover the top layer. In this way, the whole piece is folded to 1/3 of the width at the beginning, and the length is unchanged.

Then use a knife to cut this one into several pieces, follow the rule that one is narrower and the other is wider, and repeat the operation. Finally, as shown in the figure, put the narrow bar on the wide bar and align the middle.

5. Twisted flower roll: In the middle of the two pieces that are lower and narrower, press with chopsticks to make the two pieces fit tightly together. Then pull both ends with your hands and stretch the whole strip evenly. Then insert the chopsticks between the dough and the cutting board, and fold the long strip in half. Pinch both ends of the long strip of dough with your left hand, and rotate the chopsticks with your right hand.

6. Do not move the left hand, turn the chopsticks in the right hand one or two times, press it down vertically from above, and press the part pinched by the left hand on the chopping board. Then he pulled out the chopsticks, and a Hanamaki was screwed. Twist everything like this, put it on the steamer basket filled with cold water, do not turn on the heat, close the lid and let it stand for 20-30 minutes.

Tips: Twist the chopsticks evenly and don't break the dough. When you press it down, press it vertically, so that the Hanamaki won’t fall to the side, and it looks fuller and more regular.

7. First turn on a low fire, gradually bring the water in the steamer to a boil. After the "SAIC" in the pot, turn on the medium to high fire and steam for about 8-10 minutes. Do not open the lid immediately after steaming, let it stand for 5-10 minutes, and then take it out.

8. Finished, serve it.

Tips:
1. When making noodles, do not directly contact the yeast powder and sugar, otherwise the dough will be fermented in advance, and over-fermentation will produce wine and sour taste. The old tradition is to add some edible alkali to the noodles to balance the sourness. In fact, if the fermentation time is controlled, there is no need to add it at all, and there will be no peculiar smell.

2. Spread a little vegetable oil on the chopping board and spread it evenly. This is the "oil table". It is easy to operate and not easy to stick when rolling the dough.

3. When steaming, be sure to put cold water into the pot. Don't open the fire directly at the beginning, otherwise the Hanamaki will be directly scalded by steam before it can expand, or it will expand greatly at the beginning, and it will shrink as soon as the lid is opened. Hardening is also the reason. In addition, the steaming time can be adjusted according to the size of the Hanamaki. I made this for children, each half a fist is big, for your reference.