Ham rolls with Scallion(cong hua huo tui juan )

Ham rolls with Scallion

Introduction:

Production steps:

Step 1: turn the sugar in warm water, pour in yeast and let it stand for a while.

Step 2: slowly pour the yeast water into the flour and stir it with chopsticks to form a powder free flocculent.

Step 3: soften the dough, cover it with plastic film or ferment.

Step 4: make a good dough. The finger sticky powder rubs a hole in the dough, does not retract, does not rebound, the dough will not collapse, the hole does not wrinkle, the dough is honeycomb

Step 5: dice the ham sausage.

Step 6: Chop shallots.

Step 7: take out the fermented dough, exhaust on the panel sprinkled with a little dry powder, and roll it into a rectangular dough.

Step 8: brush oil on it and sprinkle with a little salt.

Step 9: Sprinkle with diced ham.

Step 10: Sprinkle with chopped shallots.

Step 11: roll the cake.

Step 12: cut into 3 cm segments.

Step 13: stack the two rolls with the section facing in. Put the chopsticks in the middle and press them hard.

Step 14: do it in turn.

Step 15: put the roll in the steamer with a thin layer of oil for secondary fermentation. Steam in cold water.

Step 16: don't open the cover of the steamed roll immediately. Keep it stuffy for about 3-5 minutes before opening.

Step 17: scallion flavored roll.

Materials required:

Flour: 300g

Yeast: 3 G

Sugar: right amount

Scallion: right amount

Ham sausage: right amount

Edible oil: right amount

Salt: right amount

Note: the water temperature for dissolving yeast is about 30 to 35 degrees, too high will scald the yeast.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Cong Hua Huo Tui Juan