All Chinese food Main Dish # staple # onion roll

# staple # onion roll
Tech

steam

Difficulty

Intermediate Chef

Servings

3 people

Prepare

30 Minutes

Cooking

30 Minutes

Ingredent

Name Dosage
flour 320 grams
warm water 200 grams
Chopped green onion 15 grams
salt 4 grams
Sesame oil 20 grams
Thirteen incense 2 grams

# staple # onion roll

Steamed bread is a kind of ancient Chinese classic pasta, homemade onion flavor of food, I have a special liking ^_^ a few more two day breakfast is in the bag.

Instructions

1.2 grams of yeast and 40 degrees warm water 200g open, slowly into the flour and stir into the floc roucheng smooth dough. Sealed plastic wrap into the refrigerator cold fermentation 10h, fermented dough surface of a honeycomb (night and surface could be second days in the morning).

2 grams of yeast and 40 degrees warm water 200g open, slowly into the flour and stir into the floc roucheng smooth dough. Sealed plastic wrap into the refrigerator cold fermentation 10h, fermented dough surface of a honeycomb (night and surface could be second days in the morning).

2.Dough fermentation good exhaust spheronization, stick with the plane rolling into 3 mm thick slices, chopped green onions washed.

Dough fermentation good exhaust spheronization, stick with the plane rolling into 3 mm thick slices, chopped green onions washed.

3.Dough evenly sprinkle with sesame oil, sprinkle salt, five spice powder and onion, rolled into a cylindrical shape from the side. With a knife cut into equal size sub agents, wake up about 15 minutes.

Dough evenly sprinkle with sesame oil, sprinkle salt, five spice powder and onion, rolled into a cylindrical shape from the side. With a knife cut into equal size sub agents, wake up about 15 minutes.

4.Add enough water in the pot, put into the fire tray cloth rolls, SAIC steaming for 15 minutes, 2 minutes after the cover out of the pot.

Add enough water in the pot, put into the fire tray cloth rolls, SAIC steaming for 15 minutes, 2 minutes after the cover out of the pot.