Hello everyone, I am Qiong
I made the Green onion rolls today to share with you
A simple and delicious home-cooked staple
Prepare some chopped green onion leaves
Add a little baking soda to the chopped green onions
The original emerald green color will remain after being out of the pot
Prepare 160g warm water, add sugar and yeast
Stir well
Let it rest for 5 minutes, let's make the dough again
Prepare 300g all-purpose flour in a basin
Then we pour the yeast water in and stir it into dough
Then knead the dough into a dough
When there is no dry powder in the basin, we move to the chopping board to knead the dough
Rolls dough is slightly softer than steamed buns
So the kneading process is not so laborious
If you knead the dough manually, you can knead it into a smooth dough in 7-8 minutes
Let's shape and round the kneaded dough
Then press it with your hand, squeeze it, and roll it thinly with a rolling pin
Roll into an oval first, don’t roll both ends to the end
Then change the direction and roll both ends
If it is sticking to the cutting board, you can sprinkle a little flour to prevent sticking
Slowly push forward
It is easy to roll out a rectangular dough piece
Approximately 2 mm thick
Sprinkle some oil on the surface, then spread it evenly by hand
Sprinkle with salt and pepper powder, you can also say pepper or five-spice powder
Then spread it evenly by hand
Sprinkle with chopped green onion
Organize it by hand and try to cover it evenly
Then fold 1/3 of the dough up in half, press lightly to expel the air
Then fold the rest of the dough
Press to exhaust air
We put a layer of oil on the surface
Cut into strips about 1.5cm to 2cm wide
When cutting, try to make one narrower and one wider, alternately cutting like this
After cutting it, let’s roll it now
First take a wider one and place it below
Put a narrower one on top
Use chopsticks to press in the middle, so that the three-dimensional layer comes out
A little bit longer
Then put a chopstick in the middle
Go around
Fix your left hand on the chopping board, press down with chopsticks on your right hand
Such a Hanamaki shape is ready
ferment in a steamer and cover
Probably 40 minutes to twice the size
The waking up Hanamaki is light and light, and looks very full
Pot in cold water, steam for about 10 minutes after boiling
Turn off the heat and simmer for 3 minutes before removing the lid
The steaming Hanamaki is out of the pot
Take it up and take a look after it’s cool, it’s very soft
Squeeze and rebound immediately
Hanamaki that you can tear and eat
The most familiar and favorite green onion fragrance, this is the taste of home
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thank you all