Scallion and ham rolls (rolls twisted) ingredients
Scallion g yeast g sugar g ham slices oil g flour g pepper g
Scallion and ham rolls (rolls twisted) steps
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Steps 1
preparation of 5g of yeast, add a little sugar (white sugar can not be added)
Step 2
Use warm water (water temperature is about 30~40 degrees) and open the yeast, the water temperature must not be too high, otherwise the yeast will lose activity.
Step 3
Pour the yeast water into the flour, stirring with chopsticks as you pour.
Step 4
Then knead the dough with your hands to form a smooth dough, follow the principle of three light, hand light, surface light, basin light, the dough is kneaded.
Step 5
The kneaded dough is covered with a cotton cloth or a basin and fermented
Step 6
Because it is winter, I use the oven to ferment the dough, which takes about 40 minutes.
Step 7
If the dough doesn't pop up when pressed, it's done, and it's about twice as big as it was before.
Step 8
Perish the dough
Step 9
Take out the dough and knead the dough, then form a long strip.
Step 10
Cut into small portions with a knife
Step 11
Take a small portion and roll it out
Step 12
Brush the dough with cooking oil, and then sprinkle with pretzel salt, green onion and ham.
Step 13
Roll up slowly from one side
Step 14
Cut in half from the center, don't cut off the top part
Step 15
Twist it up with the cut side facing upwards as shown in the picture
Step 16
Pinch the two sides
Step 17
Roll up from one side to the other. Roll inwards
Step 18
The end is pinched from underneath
Step 19
For the second way of twisting the rolls, take a large piece of dough and roll it out into a sheet, brush it with cooking oil and sprinkle it with chopped green onion and ham.
Step 20
Roll from one side and cut into small sections.
Step 21
Place the two pieces on top of each other, and press them together with chopsticks in the middle
Step 22
Remove the chopsticks, pinch the sides, and slightly elongate the sides to hold them in place
Step 23
This is the second method of twisting the rolls
Step 24
Place the rolls into the wok and let them stand for another 30 minutes or so. Brush the drawer with oil to prevent it from sticking, or line it with a caged cloth. When ready, steam for 15 minutes.
Step 25
Cooked rolls
Step 26
First twisted rolls
Step 27
Second twisted rolls
Step 28
Served with garlic paste and millet porridge!