Spring onion roll(cong xiang hua juan )

Spring onion roll

Introduction:

"Huajuan is a very homely pasta, steamed bread is solid, steamed buns are filled, huajuan is between steamed bread and steamed buns. There are many ways to make a scroll. Maybe every family has their own experience in making a scroll. They all have "unique skills" and "high skills". I think it's more appropriate to call a steamed bun with a knife as a scroll. "

Production steps:

Step 1: the yeast is washed with pure milk and appropriate amount of water, poured into a small bowl with flour, and the flour is synthesized into a dough with moderate hardness and natural fermentation.

Step 2: when the dough is fermented to twice the size, take out the dough and knead it well for secondary fermentation.

Step 3: use the dough fermentation time to wash the shallot, cut it into minced shallot, and mix in an appropriate amount of five spice powder.

Step 4: add a little salt and mix well.

Step 5: take out the twice fermented dough and knead it until smooth.

Step 6: roll the dough into a rectangular thick cake with a rolling pin.

Step 7: Brush vegetable oil on one side of the cake and sprinkle with scallion.

Step 8: spread the scallions carefully.

Step 9: roll up the dough cake from one end into a cylindrical shape and cut it into 10 cm long dough with a knife.

Step 10: take a noodle and press it in the middle with chopsticks to make both sides of the noodle curl up.

Step 11: hold the indentation of the chopsticks with both hands and rotate them in reverse.

Step 12: rotate the dough and open the incision.

Step 13: finally, knead the parts of your hands together to form a flower roll.

Step 14: cover the roll with a clean cloth and put it into the drawer covered with cage cloth after 15 minutes. Add cold water to the steamer, put the drawer into the steamer, bring to a boil and steam for 15 minutes. Don't open the lid immediately after turning off the fire. Wait for 5 minutes before opening the pot to prevent the fluffy rolls from retracting when they are cold.

Materials required:

Flour: right amount

Shallot: moderate

Yeast: right amount

Refined salt: right amount

Five spice powder: appropriate amount

Vegetable oil: right amount

Pure milk: right amount

Note: cover the roll with clean cloth, and put it into the drawer with cage cloth after 15 minutes. Add cold water to the steamer, put the drawer into the steamer, bring to a boil and steam for 15 minutes. Don't open the lid immediately after turning off the fire. Wait for 5 minutes before opening the pot to prevent the fluffy rolls from retracting when they are cold. 1. When making the scroll, stretch and fold it for several times, and the level of the scroll will be more abundant.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: onion

Chinese PinYin : Cong Xiang Hua Juan