Scallion oil rolls and pepper and sesame rolls


Scallion oil rolls and pepper and sesame rolls
Scallion oil rolls and pepper and sesame rolls

Scallion oil flower roll and pepper flower roll are simply the "king bomb combination" in the carbohydrate world! When you break open the scallion oil roll, the onion fragrance mixed with the flour fragrance goes straight into your nose. It is soft when you bite it, and every bite is like sticking to the "scallion fragrance bomb". The pepper roll is even better, the numbing power of the pepper secretly climbs to the tip of the tongue, and the more you chew, the more addictive it becomes. Adults never make a choice, they must have one of each of the two flower rolls in their hands. Such a fragrant flower roll, losing weight? That's tomorrow's thing!

Ingredients

Steps

  1. Dissolve yeast in warm water, add flour, 3 grams of salt and 10 grams of sugar, knead into a smooth dough, cover with plastic wrap and let ferment until it doubles in size (when the temperature is low, put it in a basin of warm water to speed up the fermentation).
    Dissolve yeast in warm water, add flour, 3 grams of salt and 10 grams of sugar, knead into a smooth dough, cover with plastic wrap and let ferment until it doubles in size (when the temperature is low, put it in a basin of warm water to speed up the fermentation).
  2. Cover with plastic wrap and let it ferment until it doubles in size (when the temperature is low, put it in the oven or a basin of warm water to speed up the fermentation). It is ready when your finger presses into it and it does not bounce back. Temperature of 30 degrees, about 30 minutes.
    Cover with plastic wrap and let it ferment until it doubles in size (when the temperature is low, put it in the oven or a basin of warm water to speed up the fermentation). It is ready when your finger presses into it and it does not bounce back. Temperature of 30 degrees, about 30 minutes. Cover with plastic wrap and let it ferment until it doubles in size (when the temperature is low, put it in the oven or a basin of warm water to speed up the fermentation). It is ready when your finger presses into it and it does not bounce back. Temperature of 30 degrees, about 30 minutes.
  3. Prepare the chopped green onions. If you like, you can add baking soda to keep them green, but I didn't.
    Prepare the chopped green onions. If you like, you can add baking soda to keep them green, but I didn't.
  4. Sprinkle dry flour on the work surface to prevent sticking, take out the fermented dough, and continue kneading to release the air.
    Sprinkle dry flour on the work surface to prevent sticking, take out the fermented dough, and continue kneading to release the air. Sprinkle dry flour on the work surface to prevent sticking, take out the fermented dough, and continue kneading to release the air.
  5. Roll it into thin rectangular dough sheets. I’m lazy so I use a pasta machine.
    Roll it into thin rectangular dough sheets. I’m lazy so I use a pasta machine. Roll it into thin rectangular dough sheets. I’m lazy so I use a pasta machine.
  6. Spray a layer of cooking oil evenly on the surface of the rolled dough to make the oil fully soak the dough, then sprinkle pepper powder, salt and five-spice powder in turn to add a complex aroma, and spread chopped fresh green onions to enhance the flavor. When sprinkling the ingredients, pay attention to gentle movements and even distribution to ensure that every part is covered with rich seasonings to inject soul flavor into the flower rolls. In addition to the classic scallion oil flavor, you can also unlock more creative ways to eat! Replace the step of applying the sauce with coconut flakes, bean paste or fried minced meat, and you can make sweet coconut flakes, dense bean paste flower rolls, and salty and fragrant minced meat flower rolls. Whether you prefer sweet or salty, you can match your favorite fillings as you like.
    Spray a layer of cooking oil evenly on the surface of the rolled dough to make the oil fully soak the dough, then sprinkle pepper powder, salt and five-spice powder in turn to add a complex aroma, and spread chopped fresh green onions to enhance the flavor. When sprinkling the ingredients, pay attention to gentle movements and even distribution to ensure that every part is covered with rich seasonings to inject soul flavor into the flower rolls. In addition to the classic scallion oil flavor, you can also unlock more creative ways to eat! Replace the step of applying the sauce with coconut flakes, bean paste or fried minced meat, and you can make sweet coconut flakes, dense bean paste flower rolls, and salty and fragrant minced meat flower rolls. Whether you prefer sweet or salty, you can match your favorite fillings as you like. Spray a layer of cooking oil evenly on the surface of the rolled dough to make the oil fully soak the dough, then sprinkle pepper powder, salt and five-spice powder in turn to add a complex aroma, and spread chopped fresh green onions to enhance the flavor. When sprinkling the ingredients, pay attention to gentle movements and even distribution to ensure that every part is covered with rich seasonings to inject soul flavor into the flower rolls. In addition to the classic scallion oil flavor, you can also unlock more creative ways to eat! Replace the step of applying the sauce with coconut flakes, bean paste or fried minced meat, and you can make sweet coconut flakes, dense bean paste flower rolls, and salty and fragrant minced meat flower rolls. Whether you prefer sweet or salty, you can match your favorite fillings as you like.
  7. Fold the seasoned dough upward from one end and stack it evenly into 3 layers to form a regular rectangle. Then, starting from one long side, roll it tightly into a long strip with a diameter of about 6 cm, making sure the layers are tight and not loose, laying the foundation for subsequent shaping and maintaining beautiful layers during steaming.
    Fold the seasoned dough upward from one end and stack it evenly into 3 layers to form a regular rectangle. Then, starting from one long side, roll it tightly into a long strip with a diameter of about 6 cm, making sure the layers are tight and not loose, laying the foundation for subsequent shaping and maintaining beautiful layers during steaming. Fold the seasoned dough upward from one end and stack it evenly into 3 layers to form a regular rectangle. Then, starting from one long side, roll it tightly into a long strip with a diameter of about 6 cm, making sure the layers are tight and not loose, laying the foundation for subsequent shaping and maintaining beautiful layers during steaming.
  8. Divide the rolled dough into small pieces about 2.5-3 cm wide (note! Cover with plastic wrap and relax for about 10 minutes, otherwise it will break). Use chopsticks to press the center of each dough piece vertically to form a clear groove on the surface. Then pinch the two ends of the dough piece and gently stretch it, twist it twice, and finally bend the two ends inward and press them to the bottom to fix them, so as to shape the raw dough of the flower roll with clear layers and three-dimensional shape.
    Divide the rolled dough into small pieces about 2.5-3 cm wide (note! Cover with plastic wrap and relax for about 10 minutes, otherwise it will break). Use chopsticks to press the center of each dough piece vertically to form a clear groove on the surface. Then pinch the two ends of the dough piece and gently stretch it, twist it twice, and finally bend the two ends inward and press them to the bottom to fix them, so as to shape the raw dough of the flower roll with clear layers and three-dimensional shape. Divide the rolled dough into small pieces about 2.5-3 cm wide (note! Cover with plastic wrap and relax for about 10 minutes, otherwise it will break). Use chopsticks to press the center of each dough piece vertically to form a clear groove on the surface. Then pinch the two ends of the dough piece and gently stretch it, twist it twice, and finally bend the two ends inward and press them to the bottom to fix them, so as to shape the raw dough of the flower roll with clear layers and three-dimensional shape. Divide the rolled dough into small pieces about 2.5-3 cm wide (note! Cover with plastic wrap and relax for about 10 minutes, otherwise it will break). Use chopsticks to press the center of each dough piece vertically to form a clear groove on the surface. Then pinch the two ends of the dough piece and gently stretch it, twist it twice, and finally bend the two ends inward and press them to the bottom to fix them, so as to shape the raw dough of the flower roll with clear layers and three-dimensional shape.
  9. Place the dough in the steamer, cover the pot and let it rise for 15 minutes. Add cold water to the pot and steam over high heat for 15 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.
    Place the dough in the steamer, cover the pot and let it rise for 15 minutes. Add cold water to the pot and steam over high heat for 15 minutes. Turn off the heat and simmer for 3 minutes before opening the lid. Place the dough in the steamer, cover the pot and let it rise for 15 minutes. Add cold water to the pot and steam over high heat for 15 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.
Languages
Frühlingszwiebelöl-Röllchen und Pfeffer-Sesam-Röllchen - Deutsch (German) version
Scallion oil rolls and pepper and sesame rolls - English version
Rollitos de aceite de cebolleta y rollitos de pimiento y sésamo - Española (Spanish) version
Rouleaux à l'huile d'oignons verts et rouleaux au poivre et au sésame - Français (French) version
gulungan minyak daun bawang dan gulungan lada dan wijen - Bahasa Indonesia (Indonesian) version
panini all'olio di cipollotto e panini al pepe e sesamo - Italiana (Italian) version
ネギ油巻きと胡椒ゴマ巻き - 日本語 (Japanese) version
파기름말이와 후추참깨말이 - 한국인 (Korean) version
ขนมปังน้ำมันต้นหอมและขนมปังพริกไทยและงา - แบบไทย (Thai) version
蔥油花捲和椒麻花卷 - 香港繁體中文 (Traditional Chinese - Hong Kong) version