Scallion rolls
I always remember the flower roll I ate when I was a child, and the taste is still in my memory. I remember that at that time, it was directly sprinkled with pepper powder. Later, I couldn't eat it anymore, so I tried to do it myself. It looked good! 😊
Step 1 . First, put the yeast into the water and stir it evenly (warm water is better), then pour the sugar into the flour, and then pour a small amount of water into the flour container many times. While pouring water, use chopsticks to stir the flour into flocs, and then knead it into dough until the surface is smooth (about 5 minutes). Seal the dough container with fresh-keeping film, and when the dough is ready to be made, it will take about 1 hour to make it twice as big and honeycomb (the specific time depends on the dough making situation). Chop the shallot leaves, put a little salt in a bowl, stir well, and set aside.
Step 2 . After the dough is made, take it out and knead it again to let it completely expel bubbles, cover it and leave it for about 10 minutes. At this time, the dough is very soft, and it can rebound quickly when pressed. Roll the dough into a dough skin with a rolling pin. Brush a layer of homemade beef sauce on the dough, sprinkle the prepared scallions, and fold the brushed dough into three layers.
Step 3 . Take the cutting knife and cut it into strips about 3 cm wide. Take two and put them flat. Press them flat in the middle with a chopstick but don't break them. Then use chopsticks to lengthen and twist it in the middle of the horizontal direction for oneortwo circles, and twist it into the shape you want. Take out the chopsticks, take the steamer paper pad, put it on the steamer pad, and screw all of them!
Step 4 . Put it into a steamer with cold water, cover the lid and wake up again for about 20 minutes, steam for about 15 minutes, turn off the fire and stew for about 5 minutes. At this time, open the lid of the pot and take it out. It's fragrant. The smell of onions is very strong. Eat it while it's hot!
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