The method of making five spice ham and scallion oil rolls

Health benefits

Ham: Nourishing the kidneys

Ingredients and materials

500g of regular flour

Sugar 20g

Approximately 260 grams of warm water

5 grams of yeast

Salt in moderation

Appropriate amount of five spice powder

Moderate amount of ham

Moderate amount of scallions

A little baking soda

Peanut oil in moderation

The method of making five spice ham and scallion oil rolls

1. Add sugar and yeast to the flour and stir evenly. Then pour in warm water and stir with chopsticks to form a cotton like texture. Knead it into a smooth dough and place it in a warm place for fermentation.

2.When the dough is about to ferment, cut the scallions into scallions, diced the ham, and prepare five spice powder, baking soda, and salt.

3. Put a pinch of baking soda in the scallions and stir well, so that even after steaming, the scallions will still be green and will not turn yellow. But don't put too much baking soda, otherwise your scallion oil roll will turn into a spotted dog.

4. When the dough has fermented to 2-2.5 times its original size, and the inside of the dough is opened to form a honeycomb shape, it is considered fermented. There is no fixed time for this, only the condition of the dough can be observed.

5. Sprinkle an appropriate amount of dry flour on the cutting board, take out the dough and knead it repeatedly to release air. Cut it open with a knife and make the cut surface smooth without any bubbles. This step requires thoroughly kneading the dough to ensure a smooth surface of the steamed scallion oil roll, so do not be lazy.

6. Roll the kneaded dough into large circular pieces with a thickness of about 0.5 centimeters. Since my cutting board and steamer are not very large, I divide the dough into two parts for operation, which can be adjusted according to my actual situation.

7. Brush peanut oil evenly on the surface of the dough, then sprinkle an appropriate amount of five spice powder and salt. If there is no five spice powder, use thirteen spice, which is still delicious.

8. Sprinkle chopped scallions and diced ham evenly, according to personal taste. If you like them, add more!

9. Then gently roll up the dough from bottom to top, roll it into a long strip, and put it down at the edge.

10. Place the rolled long strip into a steamer, cover it with a lid and let it ferment again until it becomes noticeably larger. Steam on high heat with cold water for 20 minutes, then turn off the heat and wait for 3-5 minutes before removing the lid.

11. Look! The smooth and chubby five spice ham and scallion oil roll is ready to be cooked!

12. Cut it into small pieces with a knife, and the scallions will still be green and not turn yellow at all!

13.Have you learned this layered, beautiful, and delicious scallion oil roll? If you like it, hurry up and practice!

Tips

I have already covered the basic precautions in the steps, so let me repeat a few more sentences here. To make noodles that are soft and smooth, one thing is to ferment them properly, not to let them go too far or too far. Furthermore, when kneading dough, it must be smooth and firm. If there are bubbles inside, the surface is bound to be bumpy. So, just shake your arms and rub vigorously!

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