2, mix well, and then put a spoonful of lard, underhand will be kneaded into a dough, dough floc holding a few more kneading, cover up a little waiting for five to ten minutes, and then go to repeated kneading, so that the operation can get very smooth dough.
3, after kneading and then cover up, this time to ferment the dough into two times the size, peeled back to have dense holes.
4, the scallions do not rush to prepare, or easy to change color and wilt, wait until the dough is well developed, the scallions out of the process, cut into tiny scallions into a bowl.
5, then add less than a gram of baking soda to the scallions, mix well and then add a little cooking oil to stir, so that the scallions are ready.
6, sprinkle dry flour on the board, take out the dough, knead repeatedly for a period of time, at least ten minutes, so that the dough becomes very smooth again without air holes.
7, kneaded and pressed flat, with a rolling pin to roll thin, the shape of the best rectangular sheet of dough, pay attention to the thickness of the sheet of dough, can not be as thin as the hand-rolled so thin, to have a certain thickness.
8, rolled out evenly sprinkled with a little salt, and then put on the chopped scallions, spread slowly after the sheet rolled up, rolled up and cut into several doses.
9, and then take two doses stacked, with chopsticks in the top of the hard pressure, the top and bottom of the two ends of the opposite pinch is a roll.
10, all done put the steamer in the second fermentation. When the rolls become large, take them out and feel whether it is very light, if there are these two characteristics, it means that the second fermentation is over.
11, add cool water to the steamer, open the fire steam steam on steam, continue to steam for fifteen minutes, time to turn off the fire, and so on three minutes after taking out, so that the scallion rolls are ready, looks good and delicious, every bite has a scallion flavor.