Buckwheat onion oil roll
Materials: 1000 grams of flour buckwheat flour 500 grams, ready to ferment baking powder 9-12 grams, 20-25 grams of non-aluminum baking powder, 6-10 grams of salt, 500-800 milliliters of water, the right amount of green onions, the right amount of pepper, the right amount of salt, oil
500 grams of flour: 3 grams of baking powder
500 grams of flour: 2%. Aluminum-free baking powder baking powder (main ingredients: calcium carbonate, sodium bicarbonate)
Practice
1, the flour, buckwheat flour and baking powder and baking powder mixed evenly, if not evenly, the baking powder did not disperse the place will be yellow.
2, the salt with hot water, and then blended with a small amount of cold water, blended into warm water and noodles (the amount of water can be adjusted appropriately, as long as the dough and the dough is not too thin on the line, a little dry does not matter)
3, and after a good noodle, the basin covered (to prevent direct contact between the dough and the air, the skin dry)
4, the small onions chopped and standby
5, When the dough has doubled in size, you can knead it and divide it into several balls.
6, roll the dough into a rectangular sheet
7, then use a brush to brush a layer of oil on the sheet, sprinkle some salt, and then put the minced green onion, and the appropriate amount of five-spice powder, or pepper, flat on the top, and then roll up.
8, with a knife cut into a section can be.
9 has been rolled mushroom long roll, cut some short sections, 2 groups of filling side up, with chopsticks in the middle part of the clip up, pinch both sides with your hands, a twist, it became, scallion oil roll (refer to the picture shown)
10, put into a steamer, the pot to add a good amount of water, the amount of water should be sufficient. Steamer covered with a cage drawer cloth, to wet the cage drawer cloth with water, and then wrung out, the wet state can be. Then the second molasses. (Because of the production process, the dough that has already risen, was pinched flat, not fluffy, once again, put there, will once again rise the dough. So that steamed out, only XuanHuHu, fluffy, otherwise into a dead surface of the hard lump)
11, after the water boiled with steam, steaming 15-20 minutes (one layer of the steamer), if it is 2-3 layers of the steamer, it is necessary to add an additional 10 minutes, 30-40 minutes to do so.
12, steamed, turn off the heat, do not open the lid, wait 5 minutes before opening the lid to prevent retraction.
I don't know whether you heart, I can introduce to you is so much, this buckwheat eating method you understand how much? I hope you can really know how to do, because it is very delicious and nutritious is very high, then I hope you can do it!