How do you make these rolls with scallion noodles, so fluffy and tasty that the kids can't stop talking about them?

I made this deep-fried small scallion rolls, first from the winter know-how to make snacks in detail, the severe cold season, but also a lot of convenient and time-saving Chinese dim sum prescription. This Chinese dim sum belongs to the fermentation time is short, the taste of soft class, the overall time of about an hour, breakfast production time is a little bit rush, but dinner to do is more appropriate, eat up the taste is very good, the bottom layer of crispy and delicious, the middle is soft and elastic, the surface has a fragrant small onion minced black rice and black rice, and the stewed rolls in the iron pot stew dish, taste is completely different, very worthy of a single recipe! Highly recommended.

Fried small onion rolls must be food: 200 grams of flour, 2 grams of yeast, 2 small onions, black sesame powder, a small amount of warm water, appropriate cooking oil, salt method:

Step 1

1-2 servings of the amount of 200 grams of wheat flour is more appropriate, wheat flour, add 2 grams of yeast, pour in the appropriate amount of warm water and 5 grams of cooking oil rolled into a dough. Warm water should be within 40 degrees Celsius, just a touch of attention, once it feels "hot", it is definitely not good, it will kill the vitality of the yeast.

The second step

is to knead the dough, the surface is more rough. You don't need to let it rise completely, but you do need to cover it with a plastic bag and let it rise for 15 minutes to loosen the dough. This is also the case after 15 minutes, the dough is significantly softer, kneaded for a while on the surface of a smooth, this situation can be used again.

Step 3

Roll the dough into a rectangular shape with even thickness, pour in cooking oil and a pinch of salt on the top, and rub it well with a small brush. Fold the top and bottom of the dough to the center, fold it into three layers, and then cut it into rolls with a total width of two centimeters or less.

Step 4

There is a picture missing here. After cutting, wipe a layer of cooking oil on the board and let the rolls roll on the top, then hold the rolls in both hands and twist them in the opposite direction, then press them on the board, and successively get them right.

fifth step

frying case, to use the frying pan to make, so I immediately spread in the pan, cover the lid, at this moment gradually awake, I just put into the cozy place, wake up thirty minutes, the room temperature of 23 degrees up and down. If the room temperature is 18-20 degrees, it is estimated to take 45min.

Step 6

No need to add a little oil after the dough rolls have been mellowed, as the rolls have already been evenly encapsulated with cooking oil. Maintain a small fire, first fry for a minute, let the large pot to heat up. Then put in the appropriate mineral water, pouring the case to gradually pour in along the boundary of the frying pan, do not have to pour on the noodle embryo, the amount of water to shake the frying pan, the bottom end of a thin layer of water can be spread.

Step 7

I this fans fry the bottom of the paste, the noodle roll or half cooked. The main factor is in one step, it must be a small fire, and not a civilian fire, the whole process is all small fire!!!!

Step 8

After the lid, first simmer 3-4min, the process of water gradually evaporate, the bottom of the rolls will not be paste, even the yellowing will not happen, the rolls will be about half of the pescetarian, the original spacing is also more and more viscous together, so frying the case, often pinch a row of face rolls. Time is up, the water evaporated almost, at this moment is not cooked, no need to cover the lid, low heat and fry again, sprinkle with green onion and black sesame powder.

Fry again this 2-3min, the bottom of the rolls on the display of charred yellow, with chopsticks to pick to see the situation. 3min basically on the line. Before and after a **** fried 6-7min, the roll must be cooked through, and the bottom of the tone is also just right. That way, it's not a problem to make the rolls at once. Mastering the degree of cookiness, the dough is kneaded hard and soft properly, the rolls must be fragrant, come and try it.