Scallion scented rolls practices and techniques Scallion scented rolls complete practice steps

1, high gluten flour 500g, yeast 6g, green onion moderate amount, salt moderate amount, cooking oil moderate amount, 200g of warm water, 15g of sugar.

2, first of all, pour the baking powder into the warm water and mix it well, and let it rest for about 5 minutes.

3, then pour in a little sugar, mainly to make the flour a little sweet. Then stir with chopsticks to let the sugar melt evenly.

4, in a larger pot pour in about a pound of flour. Slowly pour the whisked warm water into the flour, stirring as you pour.

5. Then knead it into a ball with your hands. Be sure to knead evenly, not too thin, or it will not ferment well.

6, covered with plastic wrap or a larger lid to ferment for about an hour or so.

7, in addition, we cut the chopped scallions into small pieces, and then add salt and a few drops of cooking oil, mix well and prepare.

8, and then take out the fermented, continue to knead into a ball. Put it on the panel, in order not to stain your hands, it is best to sprinkle a little flour on the panel. Then roll the dough flat.

9, spread the scallions on top, and then fold it into a long strip in one direction.

10, and then cut into small pieces, fold the two pieces together, and press it with chopsticks.

11, and then the chopstick indentation of the two ends of the pinch together, so that the embryonic line into the roll.

12, and then placed in the steamer arranged, steamed for about ten minutes on it.

13, note: turn off the fire do not rush to open the lid, first simmer inside, or easy to retract.