How to make green onion rolls delicious, how to make green onion rolls delicious

Ingredients: 308 grams of millet paste, 500 grams of flour, 2 grams of salt, 1 egg, 3 grams of yeast powder, baking soda, a pinch of chopped green onions, appropriate amount.

Process: Boil a pot of millet porridge in advance and let it cool, I didn't deliberately want to use millet porridge to make flower rolls, just because I didn't master this amount of porridge in the morning, there were too many leftovers, and I was reluctant to pour, so I used millet porridge and noodles to make pasta, but the pasta made with millet porridge tasted strong and was really delicious.

Place the millet porridge and other ingredients in the kitchen machine.

Knead the flour with low grade first, and then knead the dough to "two lights" with high grade, that is: pot light, face light, if it is hand kneading, add hand light.

Cover with plastic wrap, put the pot in a warm place, if the temperature is right, about 40 minutes or so, the dough is twice as large, use your hands to make a hole in the middle, do not retract and do not collapse, if you retract, then extend the fermentation time.

Sprinkle an appropriate amount of dry flour on the cutting board, take out the dough and knead it repeatedly to exhaust it, cut it with a knife and cut it flat, basically no bubbles. At this step, the dough must be kneaded thoroughly to ensure that the surface of the steamed scallion oil rolls is smooth, so don't be lazy.

Cut the green onions, put a small pinch of baking soda in the green onions and stir well, so that even after steaming, the green onions will still be green and will not turn yellow. But don't put too much baking soda, or your scallion oil rolls will turn into Dalmatians.

Look, this is my first failure, I was a little greedy when I sprinkled baking soda, I sprinkled too much, and a pot of green onion rolls turned into Dalmatian green onion rolls. The taste doesn't matter, but the appearance is really ugly. Everyone should master this amount and don't be greedy.

Roll out the kneaded dough into large discs about centimeters thick.

Evenly brush the surface of the dough sheet with peanut oil, and then sprinkle an appropriate amount of five-spice powder and salt.

Then gently roll up the dough sheet from the bottom up, roll it into a large strip, close the edges and put it down, and cut it into an isosceles trapezoid.

Use chopsticks to press down the small agent from the middle to the bottom, release the chopsticks, and the flower roll shape is ready.

Put the finished flower roll embryo into the steamer, cover the lid and ferment again until it becomes significantly larger, steam on high heat in a pot with cold water for 20 minutes, turn off the heat and wait for 3-5 minutes before opening the lid.

See! The five-spice ham and scallion oil rolls with smooth and white skin are out of the pot! The green onions are still green and haven't turned yellow at all! Have you learned this layered, beautiful and delicious green onion roll? If you like it, hurry up and practice!

For basic precautions, just follow the steps. If you want to make pasta soft and smooth, one is that the fermentation should be appropriate, not in place, and not overdone.

Kneading the dough should be smooth and firm, if the inside is full of bubbles, the surface is destined to be pitted, if there is no machine to help, you can throw off your arms and knead it!

Tutorial on how to make chive rolls.

The recipe for scallion meat rolls is detailed Cuisine and efficacy: boutique staple food Recipes for teenagers Appetizing recipes for strengthening the spleen.

Taste: Shallot flavor Process: Ingredients for steamed shallot meat rolls: Ingredients: 600 grams of wheat flour, 300 grams of pork rib meat (pork belly).

Seasoning: 100 grams of green onions, 5 grams of ginger, 6 grams of salt, 4 grams of monosodium glutamate, 60 grams of soy sauce, 2 grams of alkali, 15 grams of sesame oil, 15 grams of yeast Characteristics of green onion meat rolls: This flower roll is delicious and fragrant, and the aftertaste is endless.

Teach you how to make scallion meat rolls, how to make scallion meat rolls to be delicious 1Wash the green onion and ginger and cut them into minced pieces for later use; Wash and grind the pork belly into minced meat for later use; Put the flour in a basin, add yeast, water and make a hard dough, stir and set aside.

2.Put the fermented dough on the cutting board, put in the alkali, neutralize the sourness, knead well and knead it thoroughly for later use.

3.Put the minced meat into a basin, add minced green onion, minced ginger, soy sauce, refined salt, monosodium glutamate and a little water, stir into a sticky paste, add sesame oil and mix well to form a filling. Big stupid grandson.

4.Put the dough on the cutting board, roll out rectangular slices, evenly spread the meat filling, roll into rolls, and cut into sections, that is, the meat rolls are raw.

5.Roll the raw meat rolls evenly into the drawer, put them on a pot of boiling water, steam them over high heat, and serve. Tips for making scallion meat rolls: Sesame oil is sesame oil.

Ingredients required] 600 grams of flour, 5 grams of yeast, 330 ml of warm water, scallion oil: a handful of chopped green onions, an appropriate amount of baking soda, 2 tablespoons of sesame seeds, an appropriate amount of salt, and hot oil.

Steps] Put grams of flour into a basin, add 5 grams of yeast, and stir well.

2.Then mix the dough with 330ml of warm water, add a small amount and stir it several times, stirring while pouring, and stirring into the dough.

3.Knead the dough with a smooth surface. Cover and relax for 10 minutes.

4.Make scallion oil while resting time. Prepare a handful of chopped green onions, add a little baking soda, stir well and set aside.

5.Then prepare an appropriate amount of white sesame seeds. Roll them out with a rolling pin.

6.Put the white sesame seeds into a bowl next to the green onion flower, pour in the hot oil, stir well, and finally add salt to taste, stir well.

7.Take out the awakened noodles, do not knead, and divide them into two parts.

8.Take a portion of the dough. Tidy it up and make it a square or rectangle.

9.Spread scallion oil on the surface and sprinkle with some flour. Flour is sprinkled for better layering and also prevents oil from flowing.

10.Then fold it up. The width is about five centimeters.

11.Then coat the surface with another layer of scallion oil and sprinkle with some flour. Then cut it into small strips with a width of about 3 cm.

12.In pairs of two, fold them and press them down with chopsticks without breaking.

13.Then pinch both ends and stretch it a little longer, not too long, otherwise it will break.

14.Pinch the two ends together to facilitate the final step.

15.Then twist it around.

16.Then turn it over, and the two tails of the manuscript are stacked and pressed tightly.

17.A green billet is ready. Follow this step to do it all.

18.When everything is done, put it on the steamer. Cover and let it ferment to double its size.

19.The fermentation time is not fixed, the higher the temperature is, the faster the fermentation, and seeing its volume increase, it means that the fermentation is in place. Cover with a lid, steam, turn the water to medium heat and steam for 10 minutes.

20.When the time is up, simmer for 5 minutes and then open the lid to prevent thermal expansion and cold contraction, and the epidermis shrinks sharply when it is cold.

The preparation of home-style hanamaki is as follows:Ingredients: 250 grams of flour.

Excipients: appropriate amount of oil, appropriate amount of salt, 3 grams of yeast, appropriate amount of green onion.

Steps: 1. Add yeast and 130 grams of warm water to the flour, mix evenly and form a dough for fermentation.

2. Rise the dough until it doubles in size.

3. Roll out the dough into a rectangular piece, pour in oil and spread evenly.

4. Sprinkle salt evenly.

5. Sprinkle with chopped chives evenly.

6. Roll up from top to bottom.

7. Cut into equal pieces.

8. Use chopsticks to press out the mark in the middle.

9. Put it in the steamer and continue to ferment for 15 minutes.

10. Steam on high heat for 15 minutes, turn off the heat, simmer for 3 minutes after steaming, and open the lid.

1. Ingredients: 200 grams of wheat flour, 100 grams of green onions, 2 grams of yeast powder, 10 grams of salt, 100 grams of milk, 5 grams of sugar, 1 tablespoon of vegetable oil.

2. Put yeast powder and a little sugar in warm milk at about 35 degrees, let it stand for 5 minutes and pour it into the flour.

3. Use chopsticks to beat the flour into a cotton wool shape with only a little dry powder, and knead it into a three-light (face light, hand light, and basin light) state with your hands.

4. Cover with plastic wrap and ferment in a warm place until it is twice as large, and poke a hole in the dough with your hand so that it will not shrink.

5. Prepare chopped green onions, vegetable oil and salt, mix a little oil and salt into the flour and knead well.

6. After the dough is exhausted, it retracts to its original size, rolls it out into large slices with a rolling pin, and smears it with oil.

7. Then sprinkle the chopped green onion evenly, and then roll it up, if the rolling level is limited, start rolling it from a small head.

8. Cut the rolled dough into segments of about 5 cm, press it in the middle with chopsticks, stretch it slightly, and pinch it tightly at both ends, which is the simplest kind of flower roll.

9. Cover the whole flower roll with plastic wrap and wake up for a while, visually see that it is slightly larger than the original and then go to the pot to steam, put it in the pot under cold water, heat it for about 15 minutes, turn off the fire and simmer for 5 minutes before opening the lid.

Flower roll is a traditional food, but also our northerners often do a staple food in daily life, when it comes to pasta, northerners are no stranger, soft dough through skillful processing, can be transformed into different patterns, like steamed buns, buns, noodles, flower rolls, it can be said that the hand to catch, and today we are talking about flower rolls, but has its own very distinctive characteristics, puffy, soft, multi-layered, chewy, can be made into sweet, such as adding jujube paste, red bean paste filling, soft dough folded layer by layer, Then twist it into any shape you like, no matter how you twist it, it looks good, and the flower roll can also be made into salty, such as spiced and chopped green onions, layered on top of each other, delicious and fragrant, and adults and children like it. The biggest feature of Hanamaki is that it adds flavor to the ordinary compared to steamed buns, and compared to the complex production of steamed buns, it saves effort.

The green onion roll is a kind of flower roll, the fermented dough, rolled into a large dough, smeared with oil and salt, sprinkled with green onions, rolled up layer by layer, rolled into long strips, some are steamed in the pot as a whole, some are cut into pieces, and then twisted into a beautiful flower-like shape, layer upon layer, revealing bursts of green onion aroma, very tempting appetite. And the "green onion tofu roll" I shared with you today, but our traditional food in Shandong, on the basis of the green onion roll, has added chopped tofu, which has a unique flavor, come and see how to make it, right?

The steps are as follows【Ingredients】500 grams of flour, half a green onion (you can use the green part of the chives, add a little alkaline noodles to make it look better), 200 grams of tofu.

Seasoning8 grams of salt.

The specific process

250 grams of warm water (not more than 40 degrees, so as not to scald the yeast to death) first dissolve 5 grams of yeast powder, put flour in the basin, add 5 grams of sugar and mix evenly, add warm water to the flour, stir while adding, stir into a flocculent, knead into a smooth dough, put it in a warm place to ferment to twice the size, it takes about 2 hours, if the room temperature is low, you can sit it in a basin on warm water to promote fermentation.

Take advantage of the dough effort, cut the green onion into chopped green onions and put it in the basin, cut the tofu into small dices and put it in the basin, add 30 grams of cooking oil, a little sesame oil, 8 grams of salt, stir evenly and set aside.

After the dough is good, there is a rich honeycomb tissue inside, poke a hole in the dough with your index finger, if you don't retract, it proves that the dough has been made, move the dough to the board, fully knead and exhaust, and then roll the dough into a rectangular large dough sheet with a thickness of about half a centimeter, spread the adjusted green onion tofu filling evenly on the dough, and then roll it up from the bottom, roll up into a long cylindrical shape, if it is too long, you can cut it from the middle, pinch the two ends well, to prevent oil leakage, and then put it into the steamer with a wet cage cloth, Add enough warm water to the pot, cover and let the second ferment for 20 minutes.

After the second time, turn on the high heat, change to medium and low heat after boiling the steam, steam for 20 minutes and simmer for 3 minutes, then take it out, cut it with a knife and put it on a plate, and the delicious green onion tofu roll is ready.

A long strip was left and fried in a pan by the method of frying with water to form a green onion tofu roll with a charred shell at the bottom.

Add warm water and yeast to the flour, stir into a flocculent shape and knead it into a smooth dough to ferment. Prepare chopped green onions, roll out the dough into a thin rectangle, sprinkle salt and white pepper on the surface of the foaming oil, sprinkle with chopped green onions, then roll it up and press it in the middle of the chopsticks, stretch it up, put it on the pot and steam it over high heat for 20 minutes, turn off the heat and simmer for 3 minutes, so that the green onion rolls are ready.

Sugar: 70 80g (I like sweet, if I don't like sweet, add 10g to help ferment) Yeast: 4g

Salt: a please. Chopped green onion: to taste.

Baking powder: Ding (used to mix chopped green onions to prevent the green onions from turning yellow after steaming) Peanut oil: a little (after the dough is rolled out, first apply some oil, then sprinkle a little salt and an appropriate amount of chopped green onions) In this way, the steamed green onion rolls are beautiful and delicious.

Roll out the dough into a two-centimeter-thick crust with a dough stick, then sprinkle salt with oil, and finally add chopped green onions, and then make it like a flower roll.

Start by adding an appropriate amount of flour, yeast powder, salt, chopped green onion to a bowl. Sugar. Water, stir well to make a flower roll, then put it on the pot. Steam for a while.

First of all, we roll out the noodles into large slices, add cooking oil and chopped green onions, roll them from one end, and then cut them into small pieces to make the shape of the flower rolls.

We roll out the noodles into large slices, smear a layer of cooking oil, then put an appropriate amount of chopped green onions, roll up from a section and cut into small pieces, make the shape of a flower roll, and steam it in a pot.

For the method of chopped green onion rolls, knead the dough, put chopped green onions on the dough, sprinkle with green onion oil, and roll it up. Fold it up and cut it into a few knives, roll it up, make it into a flower roll, and put it on a pot to steam.

Hello. Step 1

Take the dry flour in a basin, Angel yeast melt with warm boiled water, then pour into the flour and stir, while stirring, pour in an appropriate amount of cold water and knead into a soft dough.

Step 2: Cover the lid and put it in a sunny place or a warm place for about 2 hours in winter, and the dough fermentation process generally takes 1 hour in summer.

Step 3: The dough is twice as large as the original, open it to form a honeycomb, poke a hole in the surface of the dough with your fingers, and if the small hole cannot be restored to its original state after the fingers are removed, it means that the dough is ready.

2. Served dough, chopped shallots, cooking oil, pepper and salt (if you can't buy ready-made, you can also make it yourself, pepper powder, sesame powder and salt can be mixed).

3. The production of flower rolls.

Step 4: Knead the dough again for 5 minutes and roll it out with a rolling pin into a thin round crust.

Step 5: Dip an appropriate amount of cooking oil with a brush and spread evenly on the thin dough, then sprinkle chopped green onions on top.

Step 6: Sprinkle the chopped shallots well, then sprinkle a layer of salt and pepper on top.

Step 7: Roll the dough sheet slowly into long strips, not too loose.

Step 8: Roll into long strips.

Step 9: Cut into 5 cm long and short pieces with a knife.

Step 10: Every two small paragraphs together.

Step 11: Use chopsticks to press in the middle of the two segments.

Step 12: Stretch the two short sections slightly longer.

Step 13 pinch the two ends and twist in the opposite direction, and finally close the mouth at the bottom and twist it into a flower roll. Don't rush the rolled meat rolls into the pot first, let them ferment for 10 minutes.

Step 14 The grate of the steamer is thinly brushed with a layer of cooking oil, in order not to stick, you can also put on a cage cloth or wrapped in grain leaves and cabbage leaves.

Step 15: Fill the pot with cold water. Put the awakened flower roll blanks into the steamer and sit in rows. Turn on a high heat on the stove, wait until the water is boiling and the steam rises, steam on high heat for 10 minutes, turn off the heat and wait for 2 minutes before uncovering.