Ingredients ?

Flour 200 g

Yeast 4 g

Water 110 g g

Baking powder 3 (without) g

Sugar 10 g

Salt 2 (sprinkled on crust) g

Scallion 10 (sprinkled on crust) g

Refined oil (smeared on crust) moderate amount

Traditional How to Make Scallion Rolls ?

Prepare the tools

Weigh the yeast, water and sugar and chop the green onions.

Pour the weighed flour on the board

Put the flour to open the nest, the center of the yeast, sugar, etc.

Add the water in small portions, and make the dough into a snowflake shape

This is the snowflake shape of the dough

Kneading the dough with both hands alternately can reduce the temperature of the dough rises, and the buns will be more polished this way.

The dough should be kneaded until it is smooth and delicate, then you can prepare for the next operation.

First flatten the dough with your hands, then put the rolling pin in the center and roll it out to both ends. Don't push out the ends.

Leave the excess dough at the ends, and come back to it when you've rolled it out to the desired length.

Place the rolling pin on the dough with the protruding ends and roll it up and down again to make a rectangle.

When rolling out the crust, you need to apply even pressure and remember to dust the board with flour.

The rolled out dough is about 35 centimeters long and 25 wide. The thickness should be even.

Brush the surface with oil, brush the oil evenly, no oil like a puddle of water.

Grab a pinch of salt and hold your hand up high to spread it evenly over the dough.

Scallions sprinkled on the biscuits are also required to be even. The green onions should be green, not white. Choose small green onions and chop them finely.

First roll from the width inward. Roll up one edge first. Then start rolling again.

As you roll, be careful to manage the ends and hold the center with your thumb to keep it from unraveling.

When the roll is complete, press this seam down underneath.

Cutting the dosage should be done from left to right so it's easier to hold the dosage. Each dose is about a finger and a half wide. Don't cut down the ends.

Cut the dosage with chopsticks and press down, do not crush the skin blank.

Stretch down the pressed semifinished product.

Stretch the ends, just press down towards the bottom.

The trimmings cut off the ends can be used to make a butterfly roll.

The finished product is put in a cage drawer to rise. If the room temperature is 30 to 35 degrees, it will take about 15 minutes to rise. For room temperatures below 30 degrees, it usually takes about 40 minutes to an hour to rise.

When ready, steam for 8 minutes.

Tips

1. The dough should be kneaded clean and the ratio should be correct.

2. Make sure the dough is well risen. It is better to over rise than under rise. The time is just a reference.