How to make scallion rolls

1. Mix yeast and milk evenly, pour in flour, knead into a smooth and soft dough, cover with plastic wrap, and ferment in a warm place until two Double in size

2. Take out the dough, sprinkle with thin flour, fully knead the dough for about 10 minutes, eliminate excess air bubbles, round up, cover and let rise for 15 minutes

3. Roll out the dough evenly into a rectangle with a thickness of about 5mm (for making Hanaki, it is not good if you roll the dough too thin or too thick. If it is too thin, the subsequent rolling of the Hanamaki will be affected by the oil soaking, and the finished product will have hot dough lumps that cannot rise; if it is too thick, , the layers are not beautiful and the taste is not good.

Generally, the thickness of the dough should be about 0.5cm.)

4. Pour in oil, spread evenly, sprinkle salt evenly, spread evenly

5. Sprinkle chopped green onion evenly, from one end Start rolling

6. Cut evenly into sections of about 3cm

7. Take one section, hold both ends with both hands, and gently stretch it (if the cut is small) The two are too small, so you can stack two together for subsequent shaping operations)

8. Twist your hands about 180 degrees in opposite directions, and go around to the bottom to pinch them

9. In sequence After finishing the rest, place the mat on the drawer and let it rise for 15 minutes.

10. Medium heat, turn on the steam and steam for about 13 minutes, turn off the heat, and boil the pot after 5 minutes