Wild Scallion Roll

Name: Wild Scallion Roll
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g Wheat flour; 120g warm water; 2g yeast; 2g Baking powder; 4g salt; a little Peanut oil; a little Wild onion; 4g Soft white sugar

by White~Mist (from Tencent.)

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

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 onions also have the effects of lowering blood fat, blood pressure and blood sugar. Spring is a good time to pick wild onions. Every time this season, I especially like to go to spring with my family. I pick some wild onions by the way and share the spring with my family. taste.

Ingredients

250g Wheat Flour
120g Warm Water
2g Yeast
2g Baking Powder
4g Salt
a little Peanut Oil
a little Wild Onion
4g Soft White Sugar

Wild Scallion Roll

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.