2, first of all, and the noodles, do the rolls of the noodles can not be too soft, too soft shape is easy to collapse, the noodles must wake up completely.
3, the face is good after the first exhaust, the dough inside the air all out, steamed out of both the steamed bread or roll surface is particularly smooth, and inside the pores are particularly uniform.
4, after the exhaustion of the dough rolled into a rectangle, evenly spread a layer of cooking oil, I used a layer of onion oil, onion oil, in the making of the onion oil, small onion chopped with a little bit of lye mix, so that the onion is cooked will not turn yellow, can maintain the original green onion.
5, the pastry folded three folds, folded at the same time with the hand pressure, the air inside out.
6, and then cut a long strip and a narrow strip, narrow strip stacked on top of the wide strip.
7: Press the chopsticks in the center and turn the noodles over
8: Put the chopsticks in the center and pinch the ends.
9, chopsticks turn twice, this place if you do not understand can click on my avatar, my article inside the complete production video oh.
10, and then hand-held, standing to press it down, pay attention to can not be broken
11, and then pull out the chopsticks
12, a roll on the production of a good
13, rolls all done after the need for a second wake-up call for 15 minutes, 15 minutes after the cold water in the pot, the water boiled and then turned to medium heat, steamed for 15 minutes after turning off the fire, and then continue to smother for five minutes! After the pot, so that out of the steamed buns or rolls buns will not appear dead skin collapse.
14, cooked after the rolls, and declared and soft, green onion or tender green