Our favorite Chinese pasta ----- scallion flavored rolls
Although I have been in love with food for several years, I seldom make Chinese pasta such as steamed buns and flower rolls. I don't know what happened during this period. I suddenly fell in love with making steamed buns. I made them several times in a row, and I was very satisfied. I tried flower rolls today, and I also liked them.Raw materials: 300g medium gluten flour, 160g milk and 3G yeastIngredients: oil salt, pepper powder, shallot, ham sausageAfter 15 minutes of secondary fermentation of the raw embryo of the flower roll in the pot, fire. After the water is boiled, turn to medium heat, steam for 15 minutes, and then simmer for 5 minutes.Tips:1. The amount of milk is not fixed. Don't pour in all the milk first. Add an appropriate amount of milk in the process of kneading. Of course, kneading with water is OK.2. It's OK to use autogenous powder, so you don't need to add yeast.3. I made a total of 8 rolls.
Step 1 . Pour the flour into a large bowl and add milk and yeast.
Step 2 . Mix the flour and milk with chopsticks.
Step 3 . Knead into a smooth dough.
Step 4 . Cover with plastic film for fermentation.
Step 5 . Chopped shallots and ham sausage.
Step 6 . Ferment the dough to twice its size.
Step 7 . Knead the fermented dough repeatedly, roll it into dough pieces, brush a layer of oil on the dough pieces, sprinkle salt and pepper powder, and then sprinkle onion and ham sausage.
Step 8 . Roll them up and cut them into uniform small dosage forms. Overlap the two small dosage forms and press them in the middle with chopsticks.
Step 9 . Press it in the middle again, and the embryo of the flower roll is ready.
Step 10 . Fill the pot with water, put the raw embryos in the pot and ferment for 15 minutes.
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