Basic ingredients

500 grams of flour, 15 grams of oil, 50 grams of green onions, salt to taste.

①Flour plus water, flour into a dough, fermentation hair enough to add alkaline water and knead

②Scallion finely chopped, add salt, oil and mix well. Dough rolled into embryo, rolled into a rectangular sheet, brush with oil, sprinkle onion, roll up;

3 on the cage can be steamed for a quarter of an hour.

Making process

①Roll the dough into a sheet 0.5cm thick, sprinkle with salt, pepper flour (wipe well with your hands), oil (pick up the sheet, fold it several times and dip it well) all without too much, roll up the sheet and cut it into 1cm to 1.5cm wide rolls. Finally, it's up to you to shape the rolls. Take two to three rolls, stack them vertically, pull them up and twist them several times, then put the ends together, pinch them firmly, shape them, and steam them in a pot. ②You can make sweet sesame sauce, salty sesame sauce, pretzel, green onion oil, cream, egg yolk, bean paste.

Scallion oil rolls

Ingredients:

Scallion oil rolls

1: 3 cups of all purpose flour, 1.5 teaspoons of baking powder, and 2 green onions, chopped and mixed well.

2: 1.5 cups warm water, 1 tbsp sugar, 2 tsp fast baking powder, 1 tbsp flour, mix well. Let stand for 10 minutes.

3: Corn oil, salt to taste.

How to make:

Dough: Put 1 ingredient in the bowl, add 2 ingredients and knead to form a soft dough. If the dough gets on your hands while kneading, apply some corn oil on your hands. Keep the dough in a warm place and let it rise until it doubles in size. Divide the dough into two pieces, shape each piece into a rectangle 0.5 cm thick (add as little flour as possible), spread with a thin layer of corn oil, and sprinkle evenly with 3/4 teaspoon of salt. Roll the dough into a tube (so that the rolls have layers) and cut every 5 centimeters. Make the strips a little longer and twist the ends to form rolls. Place the rolls on a sheet pan lined with paper towels and let rise in the oven for 40 minutes. Place the rolls in a steamer lined with a damp cloth and filled with cold water. Turn up the heat to high, wait until the water boils and the steam rises, then steam over high heat for 14 minutes, then turn down the heat to medium (5°F) and steam for 2 minutes, then lower the heat and steam for 1 minute more. Remove from heat and wait 2 minutes before removing lid.

Purple potato rolls

Main ingredient: purple potatoes moderate amount of flour moderate amount of yeast moderate amount[2]

Purple potato rolls

Making steps:

1. purple potatoes on the pot to steam soft, peeled 1 and flour, moderate amount of yeast, sugar synthesized dough

2. another live and purple potatoes and pureed rice ball the size of the white dough

3. . rise until it swells to 2 times its size

4. knead each of the two doughs

5. rod into pieces, rolled together, and then rod a little more, in order to stick and then rolled into a roll

6. 20 minutes to wake up, boil the water and then steam for 20 minutes, smothered for 10 minutes