Success at The First Time-spring Onion Scallion Rolls

Success at The First Time-spring Onion Scallion Rolls

1. Take two small bowls of flour and put an appropriate amount into the basin. Prepare a bowl of warm water, about 30 degrees Celsius, put about a teaspoon of yeast into warm water to dissolve it. Pour the flour into the flour and use chopsticks to stir into the flour ears. Knead the dough into a smooth dough, which is softer.

2. Cover with plastic wrap, and insert a few holes in it with a toothpick. Put it in the oven, start the fermentation gear, the temperature is more than 40 degrees, and put a bowl of warm water in the oven.

3. Cut the green onion leaves into chopped green onions for later use.

4. After the dough has risen for one hour, it has risen to twice its size and taken out of the oven. Uncover the fresh-keeping film, the dough is in this honeycomb shape, and it does not rebound when pressed with your fingers, that is, it is fermented.

5. Take an appropriate amount of soda and knead it into the dough to form a smooth dough.

6. Roll the dough into square slices and spread the cooking oil on the slices (I used the oil used to fry the fat, which is very fragrant).

7. Sprinkle the chopped green onion on top (it turns out that I sprinkled too much, and it was all out). Then circle from one end of the sheet to the other.

8. After the roll is finished, divide it into several doses.

9. Use chopsticks to press a horizontal mark on the potion as shown in the figure.

10. Pinch both ends of the agent, use the horizontal print of the chopsticks, and twist it into a flower-like shape (the first time you do it, it’s not very good, it’s ugly).

11. Boil water in the pot, put the Hanamaki water into the pot, steam for about 20 minutes, turn off the heat, and simmer for another 3 minutes.