Wild Onion Rolls

Wild Onion Rolls

Overview

In the spring of March, everything revives, and the bleak decaying grass covers the wasteland like a thick quilt. At this time, the wild onions will stick out their heads and bloom with a hint of fresh green. Wild onions have pungent volatile oil and capsaicin, which can remove the odor in greasy and thick dishes such as fishy and mutton, and produce a special aroma, which can stimulate the secretion of digestive juices and increase appetite. Wild onions also have the effect of lowering blood lipids, blood pressure, and blood sugar. Wild onions grow on barren hillsides year after year. Although it is an ordinary thing, it accompanied me through my happy childhood. Wild onions grow in wasteland, hidden in the grass, and they are there calmly when the wind blows and the clouds fall, because they believe that one day they will meet you unexpectedly. Spring is a good time to pick wild onions. In this season, I especially like to go on a spring outing with my family, meet wild onions by the way, and enjoy the gifts of spring. The usual way to eat wild onions is to wash them, chop them and mix them with rice noodles or flour to make pancakes and eat them fried, or add the wild onion segments into beaten egg liquid and spread them out as egg pancakes. Today I kneaded wild onions into flour and made them into flower rolls, which added a spring flavor to the rolls. When I took pictures, the aroma of green onions came to my nostrils. Friends who like it may also encounter wild onions by chance when they go on a spring outing on the weekend!

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Ingredients

Steps

  1. Place flour, baking powder, yeast, sugar and salt in a basin, stir briefly and then slowly add warm water.

    Wild Onion Rolls step 1

  2. Knead into a smooth dough, roll it into a ball and leave it in a warm place to ferment.

    Wild Onion Rolls step 2

  3. Wash wild onions.

    Wild Onion Rolls step 3

  4. Chop the wild onions into fine pieces.

    Wild Onion Rolls step 4

  5. Let the dough rise until doubled in size, then remove and deflate.

    Wild Onion Rolls step 5

  6. Roll the dough into a rectangular shape with a thickness of about 5-7MM. Brush the dough evenly with peanut oil.

    Wild Onion Rolls step 6

  7. Sprinkle with chopped green onion.

    Wild Onion Rolls step 7

  8. Fold the two sides in half from the long side, then brush with oil.

    Wild Onion Rolls step 8

  9. Fold the dough in half again.

    Wild Onion Rolls step 9

  10. Cut the folded dough into small pieces about 3cm wide.

    Wild Onion Rolls step 10

  11. Use a chopstick to press down the length of the paste from the middle.

    Wild Onion Rolls step 11

  12. Directly wrap the dosage around your index finger and pinch the joint tightly.

    Wild Onion Rolls step 12

  13. Make all the flower rolls in sequence.

    Wild Onion Rolls step 13

  14. Put water in the steamer, turn on low heat for about 2 minutes, just put your hand in it without it being hot, and let the Hanamaki embryos rise for about 20 minutes.

    Wild Onion Rolls step 14

  15. After the rising time is up, turn up the heat, steam for 10 minutes after the water boils, turn off the heat, and simmer for 2 minutes.

    Wild Onion Rolls step 15