How to make scallion oil rolls?

Scallion oil rolls are particularly common in the northern region, because the northern region is good at using flour to make a variety of breads and pastries. The characteristic of scallion oil rolls is that they have a very regular shape and taste with a strong scallion oil flavor. It is best to have someone guide you when making scallion rolls, as this will make learning easier.

How to make scallion rolls:

Material

Ingredients: 2500g wheat flour, seasoning: 10g yeast, 60g peanut oil, 250g green onion, 15g salt

practice

1Put the flour on the workbench, dissolve the fresh yeast in warm water to make a paste and pour it into the flour, then add 500 grams of warm water, mix well and knead thoroughly, cover with a cloth and let it stand for 1 hour to allow it to ferment (not too much), then knead it evenly to make yeast dough.

2. Roll the yeast dough into 0.5 cm thick strips, flatten it and roll it into 0.2 cm thick rectangular pieces. Brush the dough with cooking oil, sprinkle with fine salt and chopped green onions, roll it from the outside to the inside into long strips, and then cut it into 7 cm long rolls with a knife. Use a chopstick to press in the middle of the roll to turn up the lines on both sides. Then fold the pressed roll and press in the middle again with chopsticks to make the patterns on both sides clearer. This is the raw dough for the flower roll.

3. Put the raw dough into the steamer, let it sit for a while, then put it over a pot of boiling water and steam it over high heat for 10 minutes.