Pan-fried scallion rolls

Overview

How to cook Pan-fried scallion rolls at home

Tags

• staple food
• home cooking
• steamed bun hanamaki
• students
• chopped chives
• flour
• warm water
• white sugar
• yeast
• salt
• vegetable oil

Ingredients

Steps

1. 1 Combine flour, sugar, yeast, and water in a blender.

   

2. 2 Knead into a smooth dough and place in a warm place to ferment.

   

3. 3 Ferment until doubled in size, take out and press to deflate, then roll into a rectangular sheet. Brush with a thin layer of vegetable oil and evenly sprinkle with appropriate amount of salt and chopped green onion.

   

4. 4 Stack from one side.

   

5. 5 Cut into equal portions.

   

6. 6 Take one and stretch it out slightly on both sides, twist it in the opposite direction, and do it in sequence. Let it sit for about 20 minutes.

   

7. 7 Heat a pan, pour a little oil, add the rolls (don't put them too densely), cover and fry over medium heat until there is a hard shell on the bottom. The color turns yellow.

   

8. 8 Pour 1 cup of water along the side of the pot to the waist of the Hanamaki. Cover and simmer over medium heat. There is basically no sound and the water dries up.

   

9. 9 Pour in a little oil and fry the bottom until golden brown and crispy.

   

10. 10 The bottom is crispy, the outside is soft, and the green onions are fragrant.