steamed twisted rolls with scallion and spicy salt-You Are Foodie

By Gregary
66

steamed twisted rolls with scallion and spicy salt

Main Ingredients

Dry flour 50g (dough)
scallion 40g
clean water 110g (dough)
flour 200g (dough)

Auxiliary Ingredients

salad oil 20g
seed powder of Chinese prickly ash 1 tsp
salt 1 tsp
yeast 2g (dough)

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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