1. Scallion Rolls

Ingredients:

3 cups of medium gluten flour , 1.5 tsp of baking powder, 2 green onions chopped, mix well.

1.5 cups warm water, 1 tbsp sugar, 2 tsp fast baking powder, 1 tbsp flour, mix well. Let stand for 10 minutes.

Corn oil, salt to taste.

Dough: Put 1 ingredient in the bowl, add 2 ingredients and knead to form a soft dough. If the dough gets on your hands while kneading, put some corn oil on your hands. Keep the dough in a warm place until it doubles in size. Divide the dough into two pieces, shape each piece into a rectangle 0.5 cm thick (add as little flour as possible), spread with a thin layer of corn oil, and sprinkle evenly with 3/4 teaspoon of salt. Roll the dough into a tube (so that the rolls have layers) and cut every 5 centimeters. Make the strips a little longer and twist the ends to form rolls. Place the rolls on a sheet pan lined with paper towels and let rise in the oven for 40 minutes. Place the rolls in a steamer lined with a damp cloth and filled with cold water. Turn up the heat to high, wait until the water boils and the steam rises, then steam over high heat for 14 minutes, then turn down the heat to medium (5°F) and steam for 2 minutes, then lower the heat and steam for 1 minute more. After removing from the heat, wait 2 minutes before uncovering.

2, purple potato rolls

Main ingredients: purple potato, flour, yeast, moderate.

The purple potatoes on the pot steamed soft, peeled 1 and flour, moderate yeast, sugar synthesized dough.

Another live and purple potato puree rice ball the same size of white dough.

Let rise until it swells to 2 times its size.

Knead each of the two doughs.

Rod into pieces, rolled together, rod again, in order to stick and then rolled into rolls.

Wake for 20 minutes, steam for 20 minutes after the water boils, and smother for 10 minutes.

3, chrysanthemum rolls

Ingredients recipe 450 grams of special flour, 50 grams of old leavening, 5 grams of baking soda, 50 honey cherries, 230 grams of water.

Rise: flour, water, old fermented flour into a dough, fermentation.

Put alkali: Add baking soda to the fermented dough and knead it repeatedly, cover it with wet gauze and leave it to molasses for about 15 minutes.

Forming and cooking: Knead the fermented dough, roll it into a round strip about 2 cm in diameter, and pull it into 50 doses. Take a dose of 1, hand-rolled into a diameter of 0.8 centimeters of the round bar, hand-held ends of the round bar, twisted in the opposite direction into two connected circles, with two bamboo chopsticks forked, from the waist of the two circles together pinched into four petals, and then use a knife in the middle of the four petals in the middle of the seam were cut off into eight petals, the middle of the placement of honey cherries, 1. As the law completely dose, together with the steamer, with a high fire boiling water steam about 15 minutes into.