Crispy scallion rolls

Overview

The crispy floret rolls can be successfully fermented in one step. The crispy bottom is rich in onion aroma and is delicious even if you eat it with an empty mouth

Tags

• pasta
• home cooking
• steamed bun hanamaki
• chives
• flour
• ham sausage
• warm water
• white sugar
• yeast powder
• salt

Ingredients

Steps

1. 1 Mix 300g flour, 3g yeast powder and 10g sugar evenly.

   

2. 2 After mixing evenly, use about 160 grams of warm water to knead into a smooth dough and rest for 10 minutes. The water absorption of the dough is different. The water consumption is about 160 to 170 grams. Add warm water in small amounts and multiple times. (This dough does not have to rise completely, it just needs to rest for a few minutes).

   

3. 3 While the dough is resting, process the filling. Chop the chives and ham into small pieces and set aside.

   

4. 4 Knead the rested dough evenly again.

   

5. 5 Roll the evenly kneaded dough into a regular rectangular shape, sprinkle with salt, and spread evenly with cooking oil. (For scallion-flavored flower rolls, you must have enough salt. I think it tastes better if it’s saltier).

   

6. 6 Sprinkle evenly with chopped chives and ham.

   

7. 7 After sprinkling the chopped green onions and ham, cut them evenly with a knife about five or six centimeters apart into strips.

   

8. 8 Stack two or three pieces.

   

9. 9 After stacking, use a knife to cut into squares every five or six centimeters.

   

10. 10 Just fold each square in half. Isn't it a super simple rolling method? This rolling method is not easy to reveal the secret.

    

11. 11 Brush a little base oil into the pot, place the stacked dough pieces one by one, leaving some space between each piece, cover and let rise for 20 minutes. (The temperature in my house is about 24 degrees, so let it rise for 20 minutes. If the temperature is low, let it rise for 30 minutes).

    

12. 12 Let it rise for about 20 minutes, sprinkle some black sesame seeds, fry the bottom over low heat until it is slightly brown, pour in water, and the water reaches 1/2 of the Hanaki.

    

13. 13 Quickly close the lid and reduce the heat to medium-low.

    

14. 14 Simmer until the soup dries up, open the lid, fry over low heat for half a minute to make the bottom crispier, then turn off the heat.

    

15. 15 The finished product, the scallion-flavored flower rolls with rich onion fragrance and crispy bottom and soft skin, is ready. Isn’t it very simple?