What is the method of onion roll?

Hua Juan is a traditional food, and it is also a staple food that we northerners often make in our daily life. When it comes to pasta, northerners are no strangers. Soft dough can be transformed into different patterns through skillful processing, such as steamed bread, steamed stuffed bun, noodles and flower rolls, which can be said to be handy. Today, the flower rolls we are talking about have their own distinct characteristics, which are bulky, soft, multi-layered and chewy. Soft dough is stacked layer by layer, and then twisted into any shape you like, no matter how twisted, it looks good. The rolls can also be made salty, such as chopped green onion, which is layered on top of each other and delicious. Both adults and children like it. The biggest feature of the flower roll is that compared with steamed bread, it adds flavor to the ordinary, and compared with the complexity of making steamed bread, it saves energy.

Onion roll is a kind of flower roll. Roll the fermented dough into a big cake, coat it with oil and salt, sprinkle with chopped green onion, roll it up layer by layer, roll it into long strips, some steam it in the whole pot, some cut it into pieces, and then twist it into beautiful flowers, which are layered on top of each other, showing the fragrance of chopped green onion, which is very attractive. Today, I want to share with you this "green onion tofu roll", which is a traditional food in Shandong. On the basis of chopped green onion rolls, it has a unique flavor. Let's see how to do it.

The specific operation steps are as follows

500 grams of flour, half a green onion (you can use the green part of the green onion and add a little alkaline noodles to look better), 200 grams of tofu.

8 grams of seasoning salt.

Specific process

(1) 250g of warm water (no more than 40 degrees, so as not to burn the yeast to death). First, melt 5g of yeast powder, put the flour into a basin, add 5g of sugar and mix well. Add warm water to the flour in stages, stir while adding it, and then knead it into a smooth dough. It takes about 2 hours to ferment in a warm place to double the size. If the room temperature is very low,

(2) Take advantage of the opportunity of dough baking, cut the green onion into chopped green onion and put it in the basin, and cut the tofu into small pieces and put it in the basin. Add 30 grams of cooking oil, a little sesame oil and 8 grams of salt, and stir well for later use.

(3) After the dough is baked, there are abundant honeycomb structures inside. Poke a hole in the dough with your forefinger. No retraction proves that the dough is cooked. Move the cooked dough to the chopping board, fully knead and exhaust, then roll the dough into a rectangular dough sheet with a thickness of about half a centimeter, evenly spread the prepared chopped green onion and tofu stuffing on the dough sheet, and then roll it into a tube from bottom to top.

(4) After the second simmer, turn on a big fire, turn to a low heat after boiling, steam for 20 minutes, then stew for 3 minutes, then take it out, cut it with a knife and put it on a plate, and the delicious chopped green onion tofu roll will be ready.

(5) Leave a long strip, add water to the pot and fry it into a chopped green onion tofu roll with a charred shell at the bottom.