Steamed Scallion Twists 葱香花卷超简单做法做出咸香暄软的大花卷

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In this video, I will share with you the recipe of Hanamaki. This recipe uses a fermentation method. After kneading, the dough is shaped directly, and after fermentation, it is directly steamed in the pot. This method is simpler and faster, as long as you master the fermentation time, you should pay attention to adjusting the fermentation time according to the room temperature. Students whose room temperature is relatively low in winter can put warm water in the pot, and the water temperature should not be too high to avoid too long fermentation time in winter. Wait until the volume of the Hanamaki increases by 50% before steaming in the pot. Add a little baking soda to the chopped green onion to keep the green onion green, but only a small amount of baking soda is needed, and it must be mixed well with the chopped green onion, otherwise the chopped green onion may partially stain the roll. When steaming, turn to a medium-low heat when the water is boiled. If the heat is too high, the rolls will easily shrink. After turning off the heat, simmer for 3 minutes before removing the lid to avoid shrinking, but do not simmer for too long, otherwise the green onion will be simmered.
Scallion Scallion Twists Super simple method to make a large scallion roll Steamed Scallion Twists
本期视频跟大家分享花卷的做法，这个食谱采用一次发酵的方式，揉面之后直接整形，发酵之后直接上锅蒸。这个方法更加简单快速，只要掌握好发酵时间就可以，要注意根据室温来调节发酵时间。冬季室温比较低的同学，可以在锅里放温水，水温不要过高，来避免冬天发酵时间过长，等到花卷的体积增大50%再上锅蒸。葱花里加一点小苏打，可以让葱花保持翠绿，但是小苏打的量只需要一丁点，并且要和葱花拌匀，否则葱花可能会把花卷局部染黄哦。蒸制时冷水上锅，水开后转中小火，火力太大花卷容易回缩，关火后要焖3分钟再揭盖避免回缩，但是不要焖太久，否则葱花会被焖黄哦。
葱香花卷超简单做法做出咸香暄软的大花卷 Steamed Scallion Twists
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食谱(可做7个花卷)
中筋面粉 300g(也可以用低筋面粉，但不太建议用高筋面粉，口感会不够松软)
即发干酵母 3g
糖 3g
无铝泡打粉 3g(可不加，但加了口感更松软)
油 8g(普通炒菜的油即可)
水约155g(按面粉吸水性调整，炎热的夏天可用冰水，其他季节常温水即可)
葱花：
小葱3颗
小苏打 1/16茶勺，只需要非常非常少的量，没有可以不加。
油酥：
油 15g(普通炒菜的油即可)
中筋面粉 10g
盐 1g
蒸制：冷水上锅，大火将水烧开，上汽后转中小火，蒸10分钟。关火后焖3分钟再揭盖。
Recipe(makes 7 rolls)
All purpose flour 300g
Instant yeast 3g(about 1 tsp)
sugar 3g(1/2 tsp)
baking powder 3g(optional, about 1/2 tsp)
vegetable oil 8g(2 tsp)
water about 155g(use cold water during hot weather and room temp water for other seasons)
scallion:
3 scallions
baking soda 1/16 tsp
Oil Paste:
Veg Oil 15g(1 Tbsp)
All purpose flour 10g(2 Tsp)
Salt 1g(1/4 Tsp)
Steam: start with cold water, heat on high until water boils, turn the heat to medium low and cook for 10 minutes. Keep the lid on for 3 minutes after turning the heat off.
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#花卷的做法 #葱香花卷 #花卷的配料