Scallion oil flower rolls are one of the most common types of Chinese noodle dishes, which are very suitable for regular consumption. Although the Western-style pastry is better than the Chinese-style pastry, but the Western-style pastry with butter, eggs, cream, etc., is not suitable for daily consumption, sometimes eat more stomach is very uncomfortable. Chinese pastry is the most suitable, its ingredients are simple, easy to make, eat every day will not get tired ah. There are many ways to make rolls, but this is the most common one for beginners. (

Ingredients

Main Ingredients

Extra Fine Flour

250g

Water

130ml

Yeast

3g

Sugar

10g

Baking powder

2g

Accessories

Springs

Scallions

2g

Accompanies

Scienties

Scienties

All the ingredients are in the form of a baking powder, which is used in the preparation of the rolls.

Scallion

Amount

Salt

Amount

Oil

Amount

Steps

1.Preparation of the crust: 250g of semolina, 10g of sugar, 3g of yeast, 2g of baking powder.

2. Prepare auxiliary ingredients: salt, refined oil.

3. Wash and chop the green onion, to be used.

4. Inside the bread machine, put in the extra fine powder, water, sugar, yeast, baking powder, first liquid and then solid, start the bread machine.

5. Bread machine to ferment the dough.

6. Take out the dough and exhaust it, knead it a little, roll it out with a rolling pin into a 4MM thin rectangle, then spread it with a layer of oil, sprinkle it evenly with the right amount of salt and chopped green onion.

7. Roll up from one side and press the end firmly.

8. Use a spatula to divide the dough into six equal portions.

9. Take a dessert and press it in the center with the spatula.

10. Stretch the ends of the crimp and pinch them towards the back on both sides.

11. Put the biscuits into a steamer basket and let them rise for 20 minutes.

12. Wait for the water to boil and steam for 15 minutes, then simmer for 2 minutes and open the lid.

Tips

1. Depending on the climate, use warm water to mix the dough in winter, which is good for fermentation, and cold water in summer.

2. The ratio of water to flour is usually 51%-54%, and the water content of each brand of flour is not consistent, so adjust appropriately.