To make rolls, you need to wake up twice, and the waking time mainly depends on the room temperature, if the room is warm, the two waking times usually take about 1.5 hours, if the room temperature is very cold, it will take longer. Now I'll share the recipe for the 2 types of rolls.

I. Scallion Oil Rolls

Ingredients: 300g all-purpose flour (medium gluten), 150g lukewarm water, 3g dry yeast, 50g cooking oil, 30g green onion, 4g salt

Making Steps 1

Melt lukewarm water to dissolve the Yeast.

Preparation Step 2

Add sugar and yeast water to the medium gluten flour, stir with chopsticks to form a floury dough, and then knead it smoothly by hand.

Step 3

Place in a warm, airtight place and let rise until doubled in size.

Step 4

Make a simple scallion oil during fermentation. Separate the green onion into green and white parts, cut the green onion into small pieces. Fry the white onion on low heat and strain to get the onion oil.

Step 5

When the fermentation is finished, take out the dough and knead again. Roll out the dough into a thin rectangular sheet, grease it with oil, sprinkle with salt and chopped green onion.

Preparation Step 6

Roll up and cut dosage. Stack two dosages on top of each other and press down with chopsticks so that the cuts on both sides turn up. Pinch up the ends to stretch them slightly. Twist left and right hands in opposite directions and pinch at the bottom.

Step 7

Second fermentation is about 15 minutes, and the dough is slightly enlarged.

Step 8

Cool water on the pot, steam for about 15 minutes, then simmer for 2 minutes.

Two: Pan Fried Rolls

Materials: 200g all-purpose flour (medium gluten), 3g sugar, 2g dry yeast, 100g water, 2g salt, 20g finely chopped green onion, 15g cooking oil A, 15g cooking oil B

Making Steps 1< /p>

Mix the flour with dry yeast and water, knead well with hands, and let it rise for 20 minutes until smooth.

Step 2

After the dough is smooth, roll it out on a cutting board immediately, don't wait for it to rise. Spread the dough into a rectangular shape with an even layer of oila and sprinkle with chopped scallions and salt. Roll it up from the bottom and roll it into a long tube. Cut into segments and sections with a knife.

Making Step 3

Press the top of the noodle segments with chopsticks and rotate to shape. Place in the pan. Let the rolls continue to ferment in the pan. They will be ready in half an hour, and the fermented rolls will be much larger than they were.

Step 4

On all sides of the pan, pour oil b and start frying on low heat, after about 5 minutes, the bottom of the rolls will be lightly browned, pour some water along the sides of the pan. Don't let the water get on the rolls. Cover the pan with a lid. After about 10 minutes, carefully lift the bottom of the roll and look at it. If it has browned more noticeably. It means it's ripe.

Tip Points

1. Once the dough is kneaded smooth, make sure you don't wait for it to rise before making the rolls.

2. Once the dough is kneaded, roll it out directly into a large sheet.

3, the flour is our usual dumplings, steamed bread flour.

4, if you don't know much about pasta, or even haven't kneaded the dough, this fried roll is difficult for you. The possibility of failure is high.

5, everyone's pan and fire are different, so it's recommended to do this a few more times to get it perfect.