steamed twisted rolls with scallion and spicy salt
Step 1 . Wash and dice scallions
Step 2 . Put it in a bowl and add salt
Step 3 . Add pepper powder
Step 4 . Pour in salad oil and stir well for standby
Step 5 . Pour water first and then flour into the bread bran liner in turn
Step 6 . Put it into the toaster and press the dough key to start
Step 7 . Knead until the dough is smooth, cover it with fresh-keeping film, and ferment at room temperature to twice the size
Step 8 . The fermented dough has dense honeycomb inside
Step 9 . Spread dry flour on the silicone pad, put it into the dough and knead it until the surface is smooth (knead all the dry flour into the dough)
Step 10 . Knead the best dough and press it flat
Step 11 . Roll the rolling pin to a rectangular dough with a length of 32 cm and a width of 24 cm
Step 12 . Spread the scallion oil evenly, leaving a space of two centimeters wide for the length. Don't spread the scallion oil (it's good to close the mouth when rolling up)
Step 13 . Roll the dough tightly
Step 14 . Use a knife to cut into 3 cm wide dosage forms, and use chopsticks to press in the middle of each small dosage form
Step 15 . I made eight of this quantity
Step 16 . Fill the steamer with water, put it into the steamer, and brush it with a layer of edible oil
Step 17 . Put in the flower roll germ, cover and wake up for 15 minutes, steam for 7 minutes, turn off the fire, and then stew for 3 minutes to open the cover
Step 18 . Appreciation of finished drawings
Step 19 . Appreciation of finished drawings
Step 20 . Appreciation of finished drawings
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