Sauteed bean dregs roll with Scallion
Introduction:
"When I first made the scroll, I thought it was well twisted and full of patterns. ——In fact, there are only a few things to say. Recently, however, I have been unable to make scrolls well. Twist out of the pattern is always scattered after the final wake-up, so that people do not chagrin. Now toss the bean dregs dough, and then twist up the scroll. I don't know if something will happen? What's more, bean dregs dough lacks toughness. I wonder if it will break when twisted? In another way, the effect seems to be good. At least, after steaming, the roll doesn't show any improper behavior
Production steps:
Step 1: dough
Step 2: pour the dough except water into a large bowl
Step 3: rub into flocs and add water
Step 4: knead into smooth dough
Step 5: put it into the container and seal it for fermentation
Step 6: prepare ingredients
Step 7: the dough is fermented
Step 8: divide into 7 equal parts
Step 9: grow your tongue
Step 10: oil the surface
Step 11: sprinkle salt and pepper noodles in turn
Step 12: Sprinkle with scallions
Step 13: roll up
Step 14: twist out the pattern
Step 15: put it in the drawer
Step 16: let the dough grow
Step 17: add cold water to the pan and steam over high heat for 15-20 minutes
Step 18: cook thoroughly, turn off the heat and remove the cover
Step 19: cool slightly
Step 20: serve on a plate
Materials required:
Bean dregs: 150g
Flour: 300g
Salt: 1 / 8 teaspoon
Dry yeast: 3 / 4 teaspoon
Water: 70 ml
Oil: right amount
Chinese prickly ash noodles: right amount
Scallion: right amount
Note: the hair time should be determined according to the actual temperature. The size of the scroll can be changed as you like. Don't remove the cover immediately after steaming. Simmer for a few minutes to avoid wrinkles on the surface.
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Cong Xiang Jiao Yan Dou Zha Hua Juan
Sauteed bean dregs roll with Scallion
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