Fried scallion rolls with salt and pepper
Introduction:
"We usually pour yeast and flour together and knead the dough directly. However, this package of yeast has been put for a long time. I don't know if it is still effective. Just in case. First, use warm water to stimulate the yeast to see whether it is dead or alive, so as not to make it into a dead noodle roll. It looks like the yeast is in good condition and the rolls are growing well. It's just that I haven't made a scroll for a long time, and I almost forget how to do it. There is more water in the dough. It's a little soft. In the process of making hair, all the rolled patterns are lying down, so we have to make do with it. "
Production steps:
Step 1: pour 10 grams of warm water into the yeast
Step 2: mix well. Let it stand for about 15 minutes
The third step: yeast flooding thick foam.
Step 4: pour yeast liquid into flour,
Step 5: add the remaining water
Step 6: knead into three smooth dough and let stand for 20 minutes
Step 7: split into 5 equal parts
Step 8: grow your tongue
Step 9: apply oil, salt and pepper noodles in turn
Step 10: Sprinkle with scallions
Step 11: roll up
Step 12: twist into a pattern
Step 13: put in the steamer tray, cover it and let it stand for 30-40 minutes
Step 14: add cold water to the pan and steam over high heat for about 15 minutes
Step 15: cooked and flameout
Step 16: get out of the pot
Materials required:
Flour: 150g
Water: 75g
Dry yeast: 2G
Corn oil: right amount
Salt: right amount
Chinese prickly ash noodles: right amount
Scallion: right amount
Note: the last time of ripening depends on the temperature and dough state. The temperature is low, and the time of emergence is long. After steaming, turn off the heat. Don't remove the lid immediately. Continue to simmer for about 5 minutes to prevent collapse.
Production difficulty: simple
Process: steaming
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Jiao Yan Cong Hua Juan
Fried scallion rolls with salt and pepper
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