Milk and scallion rolls(niu nai cong hua juan )

Milk and scallion rolls

Introduction:

"Milk is rich in calcium and has a high absorption rate. It has always been the best calcium supplement recommended by experts from all walks of life. But not everyone is willing to drink a glass of milk obediently. Knead the milk into the dough, so that people who are not willing to drink milk unconsciously eat the milk into their stomach. Although there is not much milk in a scroll, it is better to talk than nothing. Twisted into a ball of curls in the process of hair slowly stretch, and finally self untie, into an S-shape. I'm a little helpless. It seems that I don't feel any more about twisting the scroll. "

Production steps:

Step 1: pour flour, corn oil, yeast and milk into a large bowl

Step 2: knead into smooth dough, cover with plastic film and relax for 20 minutes

Step 3: divide into 3 equal parts

Step 4: grow your tongue

Step 5: apply oil on the surface

Step 6: sprinkle a layer of fine salt evenly

Step 7: Sprinkle with pepper noodles

Step 8: put on the onion

Step 9: roll up

Step 10: the two ends are facing each other, twist once

Step 11: put it in the steamer and let it grow for about 40 minutes

Step 12: dough rising

Step 13: add cold water to the pan, steam over high heat for 10-15 minutes

Step 14: get out of the pot

Step 15: cool slightly

Materials required:

Flour: 100g

Milk: 55g

Corn oil: 5g

Dry yeast: 2G

Salt: right amount

Pepper powder: right amount

Scallion: right amount

Note: dough relaxation and time should be adjusted according to the ambient temperature. The steaming time depends on the number and size of the roll. After steaming, simmer for a few minutes, and then out of the pot, the surface is not prone to pitting phenomenon

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Niu Nai Cong Hua Juan