Milk scallion rolls

Milk scallion rolls

Overview

Milk is rich in calcium and has a high absorption rate. It has always been recommended by experts as a good calcium supplement. But not everyone is willing to drink a glass of milk obediently. Knead milk into the dough so that people who are not willing to drink milk will eat the milk unknowingly. Although there is not much milk in a flower roll, it is better than nothing in the end. The twisted flower rolls slowly stretch during the hair application process, and finally unbuckle themselves and become S-shaped. A little helpless, I seem to have less and less feeling for twisting the flower roll.

Tags

Ingredients

Steps

  1. Pour flour, corn oil, yeast, and milk into a large bowl

    Milk scallion rolls step 1

  2. Knead into a smooth dough, cover with plastic wrap and rest for 20 minutes

    Milk scallion rolls step 2

  3. Divide into 3 equal parts

    Milk scallion rolls step 3

  4. Roll into a long tongue shape

    Milk scallion rolls step 4

  5. Apply oil on the surface

    Milk scallion rolls step 5

  6. Sprinkle a layer of fine salt evenly

    Milk scallion rolls step 6

  7. Sprinkle with peppercorns

    Milk scallion rolls step 7

  8. Add chopped green onion

    Milk scallion rolls step 8

  9. Roll up

    Milk scallion rolls step 9

  10. With both ends facing each other, twist it

    Milk scallion rolls step 10

  11. Place in the steamer and let it rise for about 40 minutes

    Milk scallion rolls step 11

  12. The dough rises

    Milk scallion rolls step 12

  13. Pour cold water into the pot, turn on the steam and steam over high heat for 10-15 minutes

    Milk scallion rolls step 13

  14. Cook until cooked

    Milk scallion rolls step 14

  15. Serve slightly cool

    Milk scallion rolls step 15