Yeast Salt and Pepper Green Onion Rolls

Yeast Salt and Pepper Green Onion Rolls

1. Dough: 130 grams of Polish starter, 250 grams of flour, 90 grams of water, 1 gram of dry yeast, 1.5 grams of edible soda ash

2. Pour the dough materials except soda ash into the bread bucket,

3. Put it in the bread machine and start the dough mixing program.

4. Stir it into a smooth dough,

5. Take it out, round it, put it in a large bowl, and ferment overnight.

6. The dough grows up.

7. Dissolve the soda ash with a little hydration,

8. Add it to the dough,

9. Knead well and relax for 15 minutes.

10. Ingredients: 50 grams of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper noodles

11. Wash the green onions, chopped green onions, and set aside.

12. Divide the dough into 7 equal parts

13. Roll into an oval shape,

14. Oil the surface,

15. Sprinkle salt, pepper noodles,

16. Spread a layer of green onion,

17. Roll up,

18. Into a cylinder.

19. Cut it from the middle into two pieces.

20. Every two sections are stacked together,

21. Use chopsticks to press down in the middle,

22. Pinch the two sides towards the middle,

23. Put it in the steamer and let it rise for about 20-30 minutes.

24. Put it in a pot of cold water and steam on high heat for about 15 minutes after SAIC.

25. Extinguish the heat thoroughly, uncover the lid,

26. Bring out of the pot, cool slightly, and serve while hot.

Tips:

The water consumption of the dough needs to be adjusted according to the water content of the yeast.
Do not consume too much soda ash, so as not to affect the appearance and taste of the Hanamaki.
The amount of chopped green onion can be increased or decreased according to your preference.