Wheat flour can do what to eat

Wheat flour can be made into rolls to eat, the specific method is as follows:

Main ingredient: 200 grams of wheat flour.

The ingredients: 120 grams of warm water, 3 grams of yeast, 30 grams of sugar, the right amount of cooking oil, the right amount of green onions.

Specific steps:

1, pour the yeast, sugar and warm water into a bowl, mix well with chopsticks and let stand for five minutes.

2, pour the wheat flour into the yeast water, stirring in one direction, so that the flour and water evenly integrated, and finally flocculent.

3, flocculent dough with a little bit of kneading and hands, keep patience, do not rush, will feel the dough in a little bit of becoming delicate and soft, and finally will get a smooth dough.

4. Cover with plastic wrap or wet gauze and place in a warm place to ferment until the dough doubles in size. (The fermentation temperature is usually controlled at about 28 degrees Celsius, and the fermentation will take about 2 hours.)

5: Remove the dough. Sprinkle flour on the board and do the kneading.

6: Knead the fermented dough, and repeatedly knead the dough well to exhaust. Then roll out the dough into a rectangular sheet of even thickness.

7: Sprinkle the pastry with a pinch of salt and brush it with a brush dipped in oil.

8: Sprinkle with chopped green onion. Fold the pastry to the center.

9: Brush with oil and fold again.

10: Use a spatula to cut the dosage about 3cm long and 5cm wide.

11: Use chopsticks to press a pleat in the center and fold in half.

12: Gently tear and stretch a little, take the ends and twist them in opposite directions.

13: Pinch the intersection tightly. Shape all the dough into rolls in turn.

14: Fill a steamer with enough water and boil it to 40 degrees Celsius, line the steamer drawer with steamer paper and place the rolls on it. Each roll should be separated from each other to maintain a certain distance. Cover the pot and wait until the size of the rolls is slightly larger than before fermentation, and when they feel elastic when pressed gently with your fingers, you can turn on the heat and steam them.

15, high heat boil and turn to medium-high heat steaming for 15 minutes, turn off the heat and simmer for 3 minutes before opening the lid, so that the rolls are not easy to retract.

16, layered, fluffy soft green onion oil rolls out of the pot.