0 1
Prepare rice noodles
Low gluten flour, medium gluten flour and high gluten flour are free for everyone, as long as you knead the noodles until the surface is smooth.
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If you use low-gluten flour, you need to be careful not to rub too much. People who are used to eating high-gluten flour should not make low-gluten flour like high-gluten flour. Low-gluten flour is easy to overdose and the surface will not become smooth after mixing! The flower roll dough is similar to steamed bread dough, with a water content of about 50%. Don't make the dough too soft to handle.
Of course, a smart (lazy) person like Bian Xiao is rubbing it with a toaster. A dumpling wrapper scheme with low gluten flour 15 minutes is basically ok.
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02
Prepare stuffing
Onions or leeks, just don't make them! Cut the onion leaves into chopped green onion, not too big. If you want to put ham, cut it into cubes.
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Pour the oil into the chopped green onion and stir well. Put it aside.
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If it is a machine kneading dough, you can prepare chopped green onion when kneading dough. If the dough is kneaded by hand, please prepare the stuffing in advance before kneading.
03
manufacturing process
Wake the kneaded dough for 3-5 minutes and roll it out.
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Leave a little at both ends without rolling, which can better roll the noodles into a rectangle.
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Rotate the surface 90 degrees, then roll it open and roll it into a rectangle. Sprinkle some dry powder when rolling, and don't let the noodles stick to the chopping block.
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Must have a certain thickness, don't roll too thin.
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Put some oil on the rolled dough and spread it evenly over the whole dough. There is not much oil, just enough to wipe the whole dough. If there is too much oil, it will leak everywhere during plastic surgery and it is impossible to operate. If you want onion flavor to be stronger, you can use onion oil
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Divide the dough into three equal parts with your eyes, sprinkle salt and pepper on the middle part, and sprinkle some salt if you want to eat salty.
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Then spread the prepared chopped green onion evenly on the salt and pepper, using only half of the chopped green onion!
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Cover the remaining third with chopped green onion dough sprinkled with salt and pepper.
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Sprinkle salt and pepper on the covered dough and spread with chopped green onion. Cover the third on the right. Gently press the whole dough to expel the air inside.
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Pinch the joints and the upper and lower sides tightly.
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Use a rolling pin to roll it longer, just a little, and never roll it too thin.
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Fold in half along the crease.
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Then divide the dough evenly according to the size of the flower roll you want.
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Take a piece of evenly separated dough and cut it in the middle.
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Then cut each piece into strips the thickness of chopsticks.
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The opening of the cutting belt is placed upward.
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Cut both groups and put one group on top of the other.
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Grasp both ends with your hands. Twist into a twist.
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Pinch one end with your thumb and forefinger.
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Hold the other end with your other hand and wrap it around your index finger.
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Put both ends under the flower roll and extend your index finger.
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The flower rolls are ready.
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Put it at about 30 degrees and ferment for 30-40 minutes. Touch it gently with your hand and rebound slightly, indicating that the fermentation is good.
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Steam in a steamer for 7- 10 minutes.
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