How do steamed flower rolls make chopped green onion green without turning yellow?

Put onions in the steamed rolls, which is also called "chopped green onion rolls" here. The rolls with shallots are more delicious and full of energy. The green color of shallots makes it look appetizing. However, when we add shallots, if the shallots are not used properly, the steamed shallots will turn yellow. How to solve this problem specifically, let's share it below.

The choice of onion is very important to keep the color of onion in the flower roll unchanged.

1. You can't use ordinary onions to make onion oil rolls, because ordinary onions have a lot of onions, and their leaves turn yellow easily after heating, so you must use shallots or shallots as raw materials to make onion oil rolls. In this way, after the roll is steamed, the green color of the onion will not turn yellow and the taste will be better.

② Do not use shallots directly when making flower rolls. We must slice the shallots in advance and then mix them with cooking oil, so that the color of the shallots will not change much when steaming. Because the edible oil can lock the water in the onion from overflowing, the edible taste of the onion is improved, and the color of the onion is guaranteed not to turn yellow.

Next, I want to share with you how to roll chopped green onion.

Steamed twisted coil

Ingredients: flour 1000g, yeast 8g, shallot 100g, refined salt 10g, spiced powder 2g, edible oil 50%, 600ml of warm water at about 35 degrees.

-How-

(1) Put the flour into a basin, add 8g of yeast and mix well, then add 600ml of warm water in two or three times, mix the flour until it is flocculent, and then knead it into dough with smooth and even surface. Put the prepared dough into a pot, seal it, and ferment it at a relatively high temperature. The fermentation time is about 40 minutes to 1 hour.

(2) Wash shallots, cut into pieces, put them into a pot, add five spices powder, refined salt and edible oil, and stir well for later use.

③ After the dough is fermented, we add a layer of flour to the flour table, put the fermented dough on the flour table, knead the dough until it is exhausted after folding, and leave it for half an hour.

④ After the dough is proofed, we roll the fermented dough into pancakes with a large rolling pin, and the thickness is about 0.3cm.

⑤. After rolling the dough, we spread the prepared shallots on the surface of the dough evenly.

6. Roll the evenly spread dough into a long tube from bottom to top, and cut the rolled long dough into dough with a knife.

⑦. Take a steamer, brush a layer of edible oil on the surface of the steamer with a brush, put the cut flower roll flour agent on the steamer, add cold water, put the steamer with the flower roll into the pot, turn on high heat to boil water, start burning SAIC, and steam for 20 minutes.

This is where the onion rolls are made. The roll made by this method has distinct layers, the color of onion is green, and the taste is salty and delicious.