Green onion and seaweed rolls
Overview
Since coming to Meitian, I have learned how to make dough, steam buns, and steamed buns. Every time I go back to my mother’s house, I make them for my parents. My mother especially likes green onion rolls, and she likes green onion rolls with a little salty flavor. As for the sweet steamed buns, it doesn’t matter. What’s even more fun is that I learned to make biscuits and bread here. My parents also ate the biscuits I made, as did my uncles and aunts. Today, I made green onion rolls for my daughter, and she was very happy. The scallion rolls I made this time added my daughter’s favorite seaweed to it, and added a little salt. The seaweed is fresh, the green onion is fragrant, and it’s delicious! And seaweed is not only rich in vitamins A, B, C, etc., but also rich in trace minerals, especially the high content of iodine. Has it become a nutritious flower roll?
Tags
Ingredients
Steps
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Knead the yeast with warm water.
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Pour in the warm water and use chopsticks to stir into dough. Pour the water slowly and in small amounts.
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Knead the dough, cover it with plastic wrap or a towel, and ferment until it doubles in size.
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Chop the green onions and shred the seaweed with scissors or by hand.
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Take out the fermented dough and deflate it. That is, knead it into a smooth dough.
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Roll out the kneaded dough and sprinkle with chopped green onion and seaweed mixed with salt.
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Roll up one side.
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Cut. Use chopsticks to press down in the middle.
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Hold both ends of the dough in your left and right hands.
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Twist it in the opposite direction and pinch both ends underneath.
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When everything is done, you can cover it with plastic wrap and let it rise for 10 minutes before steaming it.
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Or put it in a pot with cold water, steam it for 10 minutes after the water boils, turn off the heat and simmer for another 5 minutes.
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It's steamed.
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Nutritious drop flower roll.
