Home style Chinese pastry: scallion oil roll(jia chang zhong shi mian dian cong you hua juan )

Home style Chinese pastry: scallion oil roll

Introduction:

"Scallion oil roll is the most common kind of Chinese pastry, which is very suitable for regular consumption. Although Western-style pastry is better than Chinese-style pastry, it is not suitable for daily consumption due to the addition of butter, eggs and cream. Sometimes it is very uncomfortable to eat more. And Chinese pastry is the most suitable. It's made of simple materials and easy to make. You won't get tired of eating it every day. There are many ways to make a scroll. This one is the most common one for beginners. I will do other methods later. "

Production steps:

Step 1: leather preparation.

Step 2: preparation of excipients.

Step 3: wash the scallions and cut them into small pieces.

Step 4: in the bread machine, put in the skin material, first put in the liquid and then put in the solid, start the bread machine.

Step 5: the bread machine ferments the dough.

Step 6: take out the dough and exhaust, rub it slightly, roll it into a 4mm thin rectangle with a rolling pin, then spread a layer of oil, evenly sprinkle a proper amount of salt and onion powder.

Step 7: roll the dough from one side and press the end tightly.

Step 8: divide into six parts with a scraper.

Step 9: take a dose and press it in the middle with a scraper.

Step 10: lengthen both ends of the pressing line and hold them back.

Step 11: quickly put the finished billet into the oiled steamer and wake up for 20 minutes.

Step 12: wait for the water to boil, steam for 15 minutes, simmer for 2 minutes and open the lid.

Materials required:

Superfine powder: 250g

Water: 130g

Yeast: 3 G

Baking powder: 2G

White granulated sugar: 10g

Note: 1. According to the climate, warm water and noodles should be used for dough in winter, which is conducive to fermentation, and cold water should be used in summer. 2. The proportion of water and flour is generally 51% - 54%. The moisture content of flour of each brand is inconsistent, so it should be adjusted appropriately.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: onion

Chinese PinYin : Jia Chang Zhong Shi Mian Dian Cong You Hua Juan