This is simple and fast, not easy to fail, do out of the cake, steamed buns, buns, etc., especially fluffy and tasty, a lot of breakfast store steamed buns, in order to save the time of the hair surface is also used in this way. Here to see how I do it.
Required ingredients
300g warm water, 500g flour (medium gluten, high gluten can be), 5g yeast, salt, oil, pepper, half a carrot, 1 small onion
Specific method
1, first of all, come to the dough. 300g warm water to dissolve the 5g of yeast, poured into the 500g of flour, stirred into the flotsam shape of the absence of dry flour, kneading into a The dough will be smooth and soft. If the dough isn't smooth, leave it to rise for 5 minutes before kneading again, and then the dough will be smooth.
Tips and tricks and pasta, water should be added in small amounts, little by little, a little bit of stirring into the flocculent, so that the pasta does not stain the hands. In winter, when it is cold, the dough should be a little softer, my personal practice, the water is 0.6 times the flour, that is, 1 catty flour 6 two water. In summer, when it is hot, the water is half of the flour or a little more can be. Flour with medium gluten flour, high gluten flour can be.
2, the dough kneaded smooth, do not ferment. Roll it out directly into a long strip, press it flat, and roll it out into a rectangular sheet. Sprinkle an even layer of salt, then brush with a layer of oil, then a layer of pepper, then sprinkle with diced carrots and scallions. Fold from both sides to the center, then fold again. Cut into strips about 4 centimeters wide, then pinch the ends and gently stretch, and the raw rolls are ready.
Tips today is the use of a fermentation method, meaning that the dough and good and do not need to ferment, made into a billet and then fermentation, so that the semi-finished product volume is small, fast fermentation, and the dough does not need to be kneaded to exhaust the semi-finished product does not need a second molasses, easier and faster to save time. The method is applicable to buns, steamed buns, all kinds of fermented food.
3, electric cake pan or pan brush a layer of oil, rolls in groups of three, standing in the pan, covered fermentation for about 30 minutes. See the volume becomes bigger and lighter to the touch, it's ready. Then turn on medium heat and cook for 2 minutes, cook until the bottom of the golden brown, add water not over the bottom of the rolls, cover the lid and high heat to dry the water, water is almost dry when the heat is turned down, the bottom of the fried crispy a little. The whole process takes about 10 minutes, the rolls can quickly spring back when pressed, it is cooked.
Small tips first branding and then add water to branding, the use of water fried buns, so easier to cook through, but also will not burn paste. Can also be put on the steam drawer with a pot of steam, cold water on the pot can be, water boiling time, steam 15 minutes over medium heat, turn off the fire and simmer for 5 minutes, with a pot of steam without water fried save time. And water fried rolls, the bottom of the golden crispy, will be more delicious.
4, very simple and delicious water fried green onion rolls are ready. The bottom is golden and crispy, the top is fluffy and multilayered scallion flavor, especially delicious. Practice is also particularly simple and fast. Love to eat pasta and will not hair pasta friends, hurry to try it.