Who would recommend the recipe for scallion rolls?

Plain flour 400g, 240g milk, 5g baking powder, salt, a little vegetable oil, a little green onion chopped scallions

Practice

1. Pour the baking powder into the warm milk, stir to mix and let stand for about 5 minutes, put the flour into the bowl, gradually add the baking powder to the warm milk and stir the flour until flocculent

2. Knead the dough, put the kneaded dough in a basin, covered with a damp cloth or plastic wrap, placed in a warm place for fermentation, about 1 hour, the dough to double the size of a piece of dough, grab a piece of dough, the internal organization of the honeycomb, the wake-up call is complete

3. 0.5cm thick crust, brush with thin oil, sprinkle salt and chopped green onion, roll up

5. cut section, as shown in the picture with chopsticks to press a little bit, pinch the two sides together a little bit; 8, put into a steamer basket, cover the lid, and let it rise again for 20 minutes, this step is very critical, after the second fermentation out of the steamer is more fluffy; 9, 15 minutes of steam on the pot of cold water, time off the fire, but do not open the lid immediately, the virtual steam for 3 minutes! After opening the lid again