Recipe: Traditional scallions

Home Cooking Recipe: Traditional scallions

Notes:

Using the methods of stacking and folding, our predecessors have played a lot of new tricks with simple gimmicks. There are hundreds of flower rolls, and today it is the most widely used one in the tradition: the saddle roll. This flower roll is shaped like a saddle, so it is called a saddle roll. It is a salty gimmick. The operation is simple and easy to learn.

Ingredients:

Steps:

  1. Home Cooking Recipe: Ready tool

    Ready tool

  2. Home Cooking Recipe: Weigh the yeast, water and sugar, and chopped onions.

    Weigh the yeast, water and sugar, and chopped onions.

  3. Home Cooking Recipe: Weighed the powder on the chopping board

    Weighed the powder on the chopping board

  4. Home Cooking Recipe: Open the flour, pour the yeast into the middle, sugar, etc.

    Open the flour, pour the yeast into the middle, sugar, etc.

  5. Home Cooking Recipe: Add water in portions to prepare a snowflake-shaped dough

    Add water in portions to prepare a snowflake-shaped dough

  6. Home Cooking Recipe: This is the snowflake dough

    This is the snowflake dough

  7. Home Cooking Recipe: The alternating hands of the noodles can reduce the temperature rise of the dough, and the steamed bread will be smoother.

    The alternating hands of the noodles can reduce the temperature rise of the dough, and the steamed bread will be smoother.

  8. Home Cooking Recipe: When the dough is smooth and delicate, you can prepare for the next operation.

    When the dough is smooth and delicate, you can prepare for the next operation.

  9. Home Cooking Recipe: Flatten the dough with your hands, then place the rolling pin in the middle and lick it at both ends. Don't look down.

    Flatten the dough with your hands, then place the rolling pin in the middle and lick it at both ends. Don't look down.

  10. Home Cooking Recipe: The two ends are left with extra dough, and the length is the desired size, and then processed.

    The two ends are left with extra dough, and the length is the desired size, and then processed.

  11. Home Cooking Recipe: Place the rolling pin on the protruding dough on both ends, and then take a rectangle to make a rectangle.

    Place the rolling pin on the protruding dough on both ends, and then take a rectangle to make a rectangle.

  12. Home Cooking Recipe: When the leather is made, it needs to be evenly applied, and the powder on the chopping board should be remembered.

    When the leather is made, it needs to be evenly applied, and the powder on the chopping board should be remembered.

  13. Home Cooking Recipe: The finished skin is approximately 35 cm long and 25 wide. Thickness should be even.

    The finished skin is approximately 35 cm long and 25 wide. Thickness should be even.

  14. Home Cooking Recipe: Brush the surface of the skin, brush the oil evenly, and do not have oil like a pool of water.

    Brush the surface of the skin, brush the oil evenly, and do not have oil like a pool of water.

  15. Home Cooking Recipe: Grab a small amount of salt when you spread the salt, then raise your hand and spread it evenly on the dough.

    Grab a small amount of salt when you spread the salt, then raise your hand and spread it evenly on the dough.

  16. Home Cooking Recipe: Sprinkling green onions on the skin is also required to be uniform. Green onions should be green, not scallion. Use shallots and shred.

    Sprinkling green onions on the skin is also required to be uniform. Green onions should be green, not scallion. Use shallots and shred.

  17. Home Cooking Recipe: First roll up from the width. Roll up one side first. Then start the volume again.

    First roll up from the width. Roll up one side first. Then start the volume again.

  18. Home Cooking Recipe: When you roll, pay attention to the two ends, use your thumb to hold the middle, and let it not loosen.

    When you roll, pay attention to the two ends, use your thumb to hold the middle, and let it not loosen.

  19. Home Cooking Recipe: After the roll is completed, push the seam down.

    After the roll is completed, push the seam down.

  20. Home Cooking Recipe: The cutting agent should be from left to right, so that it is convenient to hold the agent. Each dose is about one and a half inches wide. Do not cut both ends.

    The cutting agent should be from left to right, so that it is convenient to hold the agent. Each dose is about one and a half inches wide. Do not cut both ends.

  21. Home Cooking Recipe: The cut agent is pressed down with chopsticks, and the skin blank is not crushed.

    The cut agent is pressed down with chopsticks, and the skin blank is not crushed.

  22. Home Cooking Recipe: Semi-finished product under tension.

    Semi-finished product under tension.

  23. Home Cooking Recipe: Stretch the two ends and press it to the bottom.

    Stretch the two ends and press it to the bottom.

  24. Home Cooking Recipe: Cut the scraps at both ends and make a butterfly roll.

    Cut the scraps at both ends and make a butterfly roll.

  25. Home Cooking Recipe: The finished product is proofed in the drawer. At room temperature between 30 and 35 degrees, wake up for about 15 minutes. Room temperature at 30 degrees usually requires 40 minutes to 1 hour.

    The finished product is proofed in the drawer. At room temperature between 30 and 35 degrees, wake up for about 15 minutes. Room temperature at 30 degrees usually requires 40 minutes to 1 hour.

  26. Home Cooking Recipe: After waking up, steam up for 8 minutes.

    After waking up, steam up for 8 minutes.

Tips:

1. The dough should be smooth and the ratio should be correct. 2. The degree of proof should be good. I would rather wake up too much and don't wake up. The proofing time is only a reference.


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