Scallion roll(xiang cong hua juan )

Scallion roll

Introduction:

"When we make steamed bread, steamed buns and rolls, we usually have to ferment them twice. After reconstituting the noodles and fermenting once, I wake up again after finishing the shape. After reading teacher Meng's book, I know that fermenting once is OK. It happened that there was no steamed bun at home, so I made some scallion rolls by one-time fermentation. Look at the process. "

Production steps:

Materials required:

Flour: 500g

Water: 270 G

Yeast: 6 g

Sugar: 30g

Oil: 10 g

Scallion: right amount

Salt: right amount

Pepper noodles or pepper powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: onion

Chinese PinYin : Xiang Cong Hua Juan