#春食野菜香#wild Green Onion Rolls

Name: #春食野菜香#wild Green Onion Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Wheat flour; 2.5g yeast; 2g Baking powder; 4g salt; a little Peanut oil; 50g Wild onion; 120g warm water; 4g Soft white sugar

by White~fog

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

In March of Yangchun, everything revived, and the bleak grass covered the wasteland like a thick bedding. At this time, the wild onion will stick out its head firmly and bloom with a hint of fresh green. Wild onion has pungent odor of volatile oil and capsaicin, which can remove the peculiar smell in greasy and thick dishes such as fishy mutton, and produce a special aroma, which can stimulate the secretion of digestive juice and increase appetite. Wild onion also has the effects of lowering blood lipids, blood pressure, and blood sugar. Wild onion grows on barren hillsides year after year. Although it is an ordinary thing, it has accompanied me through a happy childhood. Wild green onions grow in the wasteland, hidden in the grass, the wind rises with the wind, the clouds fall indifferently, and it is there, because it believes that one day it will meet you by accident. Spring is the best way to pick wild onions. During this season, I especially like to go to spring with my family, and meet the wild onions by the way, and enjoy the gifts of spring.
The usual way to eat wild green onions is to wash and chop them, mix them with rice flour or flour to make pancakes and fry them, or pour wild green onions into the beaten egg mixture and spread out egg pancakes. Today I knead the wild onion into flour to make a flower roll, which adds a spring flavor to the flower roll. When the photo is taken, the scent of spring onion bursts into the nose. My friends who like it take advantage of the weekend to go to spring, also with the wild onion Unexpectedly! "

Ingredients

#春食野菜香#wild Green Onion Rolls

1. Put the flour, baking powder, yeast, sugar and salt in a bowl and stir a little, then slowly add warm water.

2. Knead it into a smooth dough, round it up, and leave it in a warm place to ferment.

3. Wash wild onions.

4. Cut the wild onion into minced green onions.

5. Prove the dough to double its size, and remove the air.

6. Roll the dough into a rectangular shape with a thickness of about 5-7mm. Brush the dough evenly with peanut oil.

7. Sprinkle with chopped green onions.

8. Fold both sides to the middle from the long side, and then apply oil.

9. Fold the dough in half again.

10. Cut the half-folded dough into small pieces with a width of about 3cm.

11. Use a chopstick to press down from the middle along the length of the agent.

12. Wrap the agent directly around your index finger, and pinch the joint tightly.

13. Make all the Hanamaki one by one.

14. Put water in the steamer, turn on a low heat for about 2 minutes, reach in and do not burn your hands. Proof the raw embryo of Hanamaki for about 20 minutes.

15. When the proofing time is up, turn to high heat, steam for 10 minutes after boiling, turn off the heat, and simmer for 2 minutes.

Tips:
The rolled Hanamaki is placed in a steamer to give it enough time to make a second haircut, until it is noticeably larger, and it feels very fluffy and empty when tapped with your hand, and then steam it on fire.