How to make scallion oil and salt and pepper rolls

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. Now I will make a memorable scallion oil and salt and pepper roll for you

1.121 Make sure the yeast powder is evenly spread on the surface of the milk in a thin layer

2. Put 175g of 212 milk in a small bowl and heat it in the microwave for 30 seconds until lukewarm. Take out the small bowl and add 1/2 teaspoon of yeast.

3.1 Put 300g flour in a dough bowl, add appropriate amount of milk yeast solution in batches, and pour it in the center of the dry flour.

4.2 Use chopsticks to stir evenly to make the yeast powder completely dissolved in the milk, let it stand for 5 minutes to make the yeast solution emulsified

5.1 Knead all the dough together with your hands, and knead repeatedly until the surface of the dough is "three-light" (basin light, surface light, hand light), and the dough is ready.

6.2 Use chopsticks to stir the yeast solution and dry flour evenly each time, so that the dry flour can completely absorb the water and become a dry and thin dough suitable for the bowl without excess dry flour.

7.1212121After about 1 hour, wait for the dough to ferment to twice its original size.

8.2121212 The kneaded "San Guang" dough is still placed in the dough mixing bowl, covered with a clean wet scouring pad, and placed in a warm place to ferment.

9.1 Tear open the dough skin with your hands, and you will see dense honeycomb-like holes inside. The dough is fermented.

10.2 Use your finger to poke a small hole in the center of the dough. The dough should not shrink or rebound.

11. Sprinkle a little dry flour on the chopping board (Hui Xin's friendly reminder: make sure the chopping board is dry before sprinkling dry flour to prevent the dough from sticking to the chopping board)

12. Put the dough that has been fermented by sugar on the chopping board and knead it repeatedly with your hands several times (Hui Xin’s friendly reminder: when kneading the dough, make sure your hands are dry to avoid the dough sticking to your hands)

13.1 Use a knife to cut off a small piece of dough. If the cut surface is smooth and has no obvious large holes, the dough is ready.

14.2 Knead the dough until smooth

15. Use a rolling pin to roll the dough into large, evenly-thick pancakes.

16. The thickness of the pancake is about 0.5CM, and the pancake is ready (Hui Xin's intimate reminder: the pancake should not be rolled too thin, otherwise the dough will be killed, affecting the fermentation of the flower roll blank, and the flower roll will be rigid, dry and not soft; the pancake should not be rolled too thick, otherwise the layers of the flower roll will not be clear and beautiful - this is also the reason why many friends make flower rolls that are not soft)

17.Put the rolled pancakes on the chopping board

18. Pour a small amount of cooking oil in the center of the pancake

19.1 Fold the center of the dough to cover the cooking oil

20.2 Hold one corner of the pancake with your hand, lift it up and fold it inwards

21. Open the folded corner and restore it to its original position. Then hold the remaining triangles of the dough with your hands and repeat the above steps.

22. Sprinkle some pepper and salt on the surface of the dough until all parts of the surface are evenly coated with a layer of cooking oil.

23. Lift each corner of the dough with your hands, lift it up and fold it inwards, so that the pepper and salt powder is evenly spread on all surfaces of the dough.

24. Wash and dry the green onions, cut them into chopped green onions with a knife, put them in a small bowl, and drizzle with a small amount of cooking oil. (Hui Xin's friendly tip: The chopped green onions are wrapped in a small amount of cooking oil to ensure that the chopped green onions are green after the flower rolls are steamed)

25. Sprinkle the prepared chopped green onions evenly on all parts of the surface of the dough

26. Hold one end of the dough with your hand, lift it up and curl it inwards

27. Roll to the other end of the dough and pinch the seal to form a closed long roll.

28. Use a knife to cut the long dough into pieces of equal size at 5cm intervals.

29. Take a cut dough, pinch the middle part of the dough with your left and right hands respectively, and fold the layered part upwards.

30. Hold the two ends of the folded dough with your left and right hands respectively, and gently stretch it to both sides to make the dough a little longer.

31. Use both hands to twist the dough in opposite directions at the same time, that is, the left hand twists inwards and the right hand twists outwards.

32. The layered part in the middle of the dough bulges upwards, forming a flower-like shape

33. At the back seam of the dough, pinch the end with your left hand on top and the end with your right hand on the bottom, and pinch the overlapping ends tightly with your hands

34. A flower-like, layered painting is ready.

35. Take a dough and cut it from the middle along the part perpendicular to the cutting surface.

36. Divide the dough into two and cut it in half

37. Place the two halves of the dough with the cut side facing up and overlap them side by side.

38. Hold the two ends of the overlapping dough with your left and right hands respectively, and gently stretch it to both sides to make the dough a little longer.

39. Use both hands to twist the dough in opposite directions at the same time, that is, the left hand twists inwards and the right hand twists outwards.

40. The layered part in the middle of the dough bulges upwards, forming a flower-like shape

41. At the back seam of the dough, pinch the left end on top and the right end on the bottom, and pinch the overlapping ends tightly with your hands.

42. A flower-like, layered painting is ready.

43. Add appropriate amount of cold water to the pot and set up the steaming rack.

44. Dip a brush in a small amount of cooking oil and evenly apply a layer of cooking oil on the bottom of each prepared steamed bun. (Hui Xin's kind reminder: "Brushing a layer of cooking oil can prevent the steamed buns from sticking to the steamer rack. You can also brush a layer of cooking oil evenly on the steamer rack, but this will make the entire steamer rack greasy. Brushing oil on the bottom of the steamed buns can avoid this phenomenon and save oil.)

45. Brush the bottom of the steamed buns with cooking oil and place them on the steaming rack at intervals.

46. ​​Cover the pot, turn off the heat, and let the steamed buns ferment naturally in the steamer for 15 to 20 minutes until they are twice as large as before.

47. Steam over medium heat and cover the gaps on the lid with a wet cloth to prevent the gas from evaporating.

48. Steam the flower rolls for 10 to 15 minutes until they are cooked. Turn off the heat and let the flower rolls sit in the pot for 1 minute. Open the pot lid and take out the flower rolls.

Sometimes during family gatherings, relatives always complain that I can’t cook and everyone can’t enjoy the food. Don’t worry now. Just follow the steps above and learn how to make scallion oil and salt and pepper rolls.