Scallion Scallion Rolls
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Heat the pot, put the green onion leaves in cool oil (reserve the green onion for stir-fry), and fry slowly over medium and small heat.
2. Fry until the green onion leaves are browned.
3. Remove the green onion leaves and let the scallion oil cool for later use.
4. Add yeast to the flour.
5. Add water and stir to form dough.
6. Add about 15ml of chilled scallion oil.
7. Knead into a smooth and soft dough, put it in the refrigerator to ferment overnight.
8. This is fermented dough.
9. After the dough is vented, roll out a rectangular dough sheet.
10. Top with scallion oil, the scallion oil I used is darker in color.
11. Spread evenly and sprinkle a little salt.
12. Fold along one side.
13. Divide into two finger-wide sections.
14. Take a portion and press it with chopsticks in the middle.
15. It looks good.
16. Stretch out.
17. Make 1.5-2 turns on the index finger.
18. One Hanamaki embryo is ready.
19. Do the remaining Hanamaki in this order, cover the pot, and continue the noodles for more than ten minutes.
20. Turn on high heat and steam, and then steam for 15 minutes. The steamed Hanamaki is soft and fluffy, with a rich green onion fragrance, which is very delicious.
