【Xinjiang】Scallion rolls

【Xinjiang】Scallion rolls

Overview

I'm from the south, and rice is my staple food. Monkey Dad is from the north, and noodles and steamed buns are my staple food. Our eating habits are quite different. Maybe it’s because Father Monkey has been in Guangdong for a long time and has become a bit assimilated, but he still often mentions that the noodles made by his mother are delicious. Guangdong steamed buns tend to be sweet, so he doesn't like eating them much, but he still likes to eat northern steamed buns. Seeing how greedy he was, my daughter-in-law also came to learn how to do it to satisfy his craving. You have to start with the basics of dough making. You always fail at the beginning, either because the dough is not rising well, or the dough is not rising well, or there is too much water! After many times of practice, I finally won every battle!

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Ingredients

Steps

  1. Add an appropriate amount of warm water that is not hot to your hands, add sugar and yeast, mix and let sit for 10 minutes.

    【Xinjiang】Scallion rolls step 1

  2. Mix water and flour, mix with chopsticks to form a fluffy consistency, then knead it into a smooth dough with your hands and leave it in a warm place to ferment until doubled in size. During the fermentation process, cut the shallots into chopped green onions and cut the ham into the same size as the chopped green onions. Add scallion ham sausage, salt, oil and five-spice powder and mix well.

    【Xinjiang】Scallion rolls step 2

  3. After the dough has risen, knead it into a smooth dough. Do not add too much dry flour during the kneading process. Divide the dough into three parts, roll one piece into a thin crust, rub some salt on the dough, and then put one-third of the chopped green onion and diced ham evenly on top.

    【Xinjiang】Scallion rolls step 3

  4. Roll up the dough

    【Xinjiang】Scallion rolls step 4

  5. After rolling, cut into small rolls with a knife

    【Xinjiang】Scallion rolls step 5

  6. Take two small rolls and overlap them

    【Xinjiang】Scallion rolls step 6

  7. Just press it in the middle with chopsticks

    【Xinjiang】Scallion rolls step 7

  8. Apply a layer of oil to the steamer, put the rolls on it, cover it and let it rise for a second time, about half an hour

    【Xinjiang】Scallion rolls step 8

  9. Steam in a pot under cold water for about 18 minutes. After stopping the fire, simmer for three minutes before uncovering

    【Xinjiang】Scallion rolls step 9

  10. The fragrant scallion rolls are ready, and the color of the ham will greatly increase your appetite

    【Xinjiang】Scallion rolls step 10