How to make scallion cornmeal rolls

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make scallion cornmeal rolls.

1. Wash the amaranth and use a juicer to squeeze the juice (maybe because I didn’t use much amaranth juice, the flower rolls I made didn’t have any effect at all); use a grater to rub the fresh corn into a paste.

2. Put the amaranth juice, corn puree, flour and yeast into the bread bucket in the order of liquid first and solid later, start the bread machine 8 and start kneading the dough for 20 minutes.

3. Knead into a dough and place in a warm place to ferment.

4. Ferment until it is twice as large as its original size.

5. This step should be carried out during the dough fermentation process. Wash the green onions, drain and chop. Add corn oil to the hot pan. When it is 60% hot, add half of the chopped green onions and stir-fry until fragrant.

6. Pour into a bowl, add salt, pepper and appropriate amount of sesame oil and stir into scallion juice. Let cool and set aside. (Seasonings can be added according to personal taste, and MSG can also be added to enhance the flavor. My family generally does not use MSG in cooking, so I did not add it.)

7. Take out the fermented dough, place it on a floured panel and knead it evenly.

8. Roll it into dough (if you want to be formal, you should roll it into a rectangle. Since we are eating it ourselves, there is no need to be so meticulous, just roll it roughly).

9. Brush with a layer of corn oil and then a layer of chive juice.

10. Fold it in half, brush it with a layer of oil, and sprinkle with the remaining chopped green onions. Use a knife to cut into several even pieces.

11. Cut each section into small strips.

12. Twist in the opposite direction into a flower roll shape. Put the prepared flower roll dough into the steamer (add appropriate amount of cold water to the pot) and steam it after fermenting for 20 minutes. Steam over high heat, turn off the heat about 15 minutes after the water boils, and open the lid after 15 minutes.

Thank you all for joining me today to learn how to make scallion cornmeal rolls. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.