What we share here is the taste of salt and pepper and onions. You can also make sesame paste rolls, red bean paste rolls, Laoganma rolls and so on. If you like any flavor, you can spread your favorite ingredients on the dough. Beginners can prepare warm water first, put yeast into warm water and stir to melt, and then pour water into the dough for kneading. As long as the ratio of flour yeast is no problem (generally 100 g flour 1 g yeast), the dough can basically be made successfully if the ambient temperature is not too low. (The optimal ambient temperature of hair surface is between 30-35 degrees, preferably no more than 40 degrees, and the hair below 30 degrees is slower). In autumn, my son will eat this pasta for breakfast. Steaming it is better than eating steamed bread. Next, let's take a look at the detailed methods of making Chili, salt, onion and fragrant flower rolls at home.
Pepper, salt, onion and fragrant flower rolls
Prepare ingredients: 400g of flour, 200g of water and 4g of yeast.
Prepare ingredients: the right amount of oil, chopped green onion and salt and pepper.
Detailed practice:
1. Put flour, water and yeast into the chef's machine and knead it into dough, ferment it to twice its size, and then knead it into smooth dough.
2. Roll the dough into a rectangular thick dough.
3, brush a layer of oil, and then sprinkle with the right amount of salt and pepper and chopped green onion.
4. Roll from top to bottom, with a thickness of 40% in half.
5. Cut into pieces of the same size in turn, about the width of 2 fingers.
6. Take two cut small rolls and stack them together (several are one).
7. Two small rolls are stacked together and chopsticks are pressed in the middle.
8. Pull both ends by hand and lengthen them slightly.
9. Then put the head and tail under it, knead the dough by hand and stick it together.
10, such a big flower roll is ready, and so is the rest of the dough. In the same way as making a small flower roll, press and lengthen the flower roll, then roll it up and knead it.
1 1. Put the prepared flower rolls in a steamer and ferment them to twice their size. (The big flower roll and the small flower roll are placed in two cages respectively).
12. After steaming, steam for 20 minutes and stew for 5 minutes. Stew it for a while before taking it out, so that the rolls will not collapse when they are baked and cooled, and they will still be soft and delicious.
Serve after serving. Such a home-cooked version: salt and pepper fragrant flower rolls are ready. The flower rolls made in this way are beautiful in shape, distinct in layers, soft and delicious, and also have the unique fragrance of chopped green onion and salt and pepper. Much more fragrant than steamed white steamed bread, and the method is simpler than steamed bread. You don't need to adjust the stuffing of buns or anything. When you eat it for breakfast, you can get a nutritious breakfast with rice porridge or milk and soybean milk. My whole family likes to eat this chopped green onion pretzel. It looks good and delicious, and the taste is not worse than that bought. The key is simple method. Delicious practices to share with everyone, like to try.
Lily food talks about cooking tips;
1, the dough must be fermented in place, and the fermented dough is about twice as big as the original one. If you insert your finger into the noodle, it won't shrink, so it will ferment.
2. The fermented dough is vented and kneaded into smooth dough. This step is very important. If the air exhaust is not good, the dough will not only have large pores, but also have worse appearance and taste.
What is cooked here is chopped green onion, salt and pepper. You can brush the stuffing according to your personal preference, or you can apply a layer of bean paste stuffing. Steamed flower rolls are also delicious.
4, just steamed rolls or steamed buns, steamed buns and the like, it is not recommended to uncover the lid immediately, and simmer for about 5 minutes before starting, so that the rolls will be softer after cooling and will not collapse.