Scallion rolls

Overview

My mother is over seventy this year. As a true northerner, she is particularly famous among the neighbors for her two crafts, one is needlework and the other is making pasta. However, I am getting older and have presbyopia, so I seldom use needlework now. I have always loved making pasta, and regard kneading and rolling noodles as a kind of exercise. I grew up eating all kinds of pasta made by my mother, from pancakes, spring pancakes, scallion pancakes, steamed buns and dumplings, steamed buns and flower rolls, to hand-rolled noodles, pimple soup, twists and sesame leaves, etc. Each dish is an unforgettable delicacy and has its own unique cooking tips. Take the scallion rolls, one of my favorites, for example. There are all kinds of fancy ways on the Internet, but they all focus only on how to make a beautiful appearance, but ignore the most important aspect of seasoning. In my mother's words, if only green onions and oil are added to the Hanamaki, it will be tasteless and tasteless when chewed. It will be as greasy as a steamed bun with oil on it. So how to make home-made scallion oil rolls that are salty and delicious, with both onion and pepper aromas, and become more and more fragrant the more you chew them? My mother taught me how to make it for my daughter. My children also like this taste very much. Every time it comes out of the pot, they rush to eat it. While being burned, they can’t wait to tear it into their mouths and stuff it into their mouths. It’s very funny. Let me tell you how to do it next.

Tags

• staple food
• pasta
• home cooking
• lunch
• dinner
• main dough
• onion white
• sichuan pepper powder
• wheat heart noodles
• white sugar
• yeast powder
• green onion leaves
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare dough ingredients.

   

2. 2 Dough kneading and fermentation: Pour water and yeast into the kneading basin first, then cover with wheat heart flour, pour in sugar, mix well to form a smooth dough, cover and let rise for forty or fifty minutes. (I was lazy here and used a bread machine to knead the dough. In fact, the process is the same as kneading the dough by hand.)

   

3. 3 Take out the fermented dough, knead it to remove air bubbles, cover it and place it on the chopping board to rest for ten minutes. Prepare the scallion oil on the other side: chop the scallions white. Pour 1 tablespoon of vegetable oil into the pot (actually lard is more fragrant) and heat it up. Stir-fry the scallions over low heat until the aroma is released. Pour them into a small bowl. Add 1 tablespoon of salt and 1 tablespoon of peppercorns (or thirteen-spice powder) and mix well. Then chop the scallion leaves into finely chopped scallions. Tip: Use the tip of a knife to cut the green onion leaves into tassels as shown in the picture, then chop the green onion into fine pieces. In this way, the skin will not be broken when rolled into the flower roll, and the layers will be disconnected. Mix the Sichuan peppercorns into the oil while it's hot to add flavor. Yes.

   

4. 4 Roll with scallion oil: Roll the dough into a rectangular shape, spread scallion oil evenly on the surface, and sprinkle with a little green onion. Fold 1/3 of the lower half upwards, apply scallion oil and chopped green onion to the blank back, then flip the upper half down and cover it with the top layer. In this way, the entire piece is folded to 1/3 of its original width, keeping the same length. Then use a knife to cut this strip into several pieces, following the rule of one being slightly narrower and the other being slightly wider, and repeat the operation. Finally, as shown in the picture, place the narrow strip on the wide strip, aligning the middle.

   

5. 5 Twist the flower roll: Use chopsticks to press the two pieces that are wider at the bottom and narrower at the top to make the two pieces fit together tightly. Then pull both ends with your hands and stretch the entire length evenly. Then use chopsticks to insert between the dough and the chopping board, and fold the long strip in half. Hold both ends of the long dough with your left hand and rotate the chopsticks with your right hand.

   

6. 6 Without moving your left hand, twist the chopsticks in your right hand once or twice, then press down vertically from above, and press the part held by your left hand against the chopping board. Then he took out his chopsticks and twisted a flower roll. Twist everything like this, put it on the steamer basket filled with cold water, turn off the heat, cover it and let it rise for 20-30 minutes. Tip: Twist the chopsticks evenly so as not to break the dough. When pressing down, press it vertically. This way, the rolled rolls will not fall sideways and will look fuller and more regular.

   

7. 7 Turn on low heat first, gradually heat the water in the steamer to a boil. After the steam comes into the pot, turn on medium to high heat and steam for about 8-10 minutes. After steaming, do not open the lid immediately, let it sit for 5-10 minutes, and then take it out.

   

8. 8 When done, serve and eat while hot.