Green onion rolls
Overview
The green leaves of the shallots give people a feeling that they can't stop. The fragrance of the spring onions suddenly rises in the taste, ah. . . . . . So I picked them, washed them and chopped them into pieces. . . . .
Tags
Ingredients
Steps
-
Prepare the flour and put it into the dough bucket of the bread machine. (I usually use the kneading function of the bread machine to knead the dough, which saves effort)
-
Mix the yeast powder and water and pour it into the bread bucket. Remember the kneading procedure. After kneading the dough, sort it out with your hands and put it in a basin for fermentation.
-
After 30 minutes of proofing, the dough will swell.
-
Wash the shallots.
-
Chop the green onion into pieces and set aside.
-
Move the dough to the board, knead and deflate the dough, and roll it into a rectangular sheet with a thickness of 0.3 to 0.5 cm.
-
Brush the dough with oil, sprinkle with salt and pepper, and sprinkle the chopped green onion evenly on the dough.
-
Roll the dough sheet from top to bottom and cut into equal pieces.
-
Stretch the small dough with both hands, twist it in the opposite direction, and stack the two sides together and place it flat on the table to shape.
-
After the Hanamaki dough has risen for 20 minutes, put it into a pot of boiling water and steam for 16 minutes, turn off the heat and remove from the pot.
-
Finished product.
