A list of the contents of this article:

What do you do with the volume?

1. Take a chopstick and place it in the middle of the noodle along the direction of the incision. 1 press down hard to make the layer roll up. Take off the chopsticks, pinch the left and right ends of the noodles slightly longer, and then bend the two ends to the bottom to knead. 1 the prepared embryos are placed on the drawer. Heat the bottom of the pot to 70 or 80 degrees, turn off the heat, place the drawer in the pot, cover, ferment for 10-20 minutes, and the dough is round and swollen to 5 times. Steam over high heat for 15 minutes.

2. Put the yeast into a small bowl and activate it with a small amount of warm water, which does not exceed the temperature of the hand. Then pour into the flour, add enough water to knead the flour into a soft and smooth dough, put it in a container, cover and ferment for about 1 hour, and the dough will double in size. The specific fermentation time is related to temperature and humidity, and the fermentation will prevail. The good dough does not rebound or collapse with a hole in its fingers, showing a uniform sponge nest shape.

First of all, find a new ticket and fold it into a square. The crease formed by repeated folding is the basis of all the following steps, so you must do it carefully. Fold four corners. From this step, it is not the same as the Kawasaki rose, the corner is toward the opposite, while the Kawasaki rose is folded to the front. First fold along the diagonal, and then along the position of the green line, make creases. Creases are made in both directions in the same way.

4. First of all, prepare 100 yuan, fold it into a square (you can practice it with a piece of paper the same size as RMB at the beginning of your study), and fold the crease repeatedly (this is the basis of all the following steps, so you must do it carefully. It's easy to figure it out. Fold four corners like this. First fold along the diagonal, and then along the position of the green line, make creases. Creases are made in both directions in the same way.

5. The method of making ginkgo blossoms into a bunch. Ginkgo biloba leaves to pick up fallen leaves, large and small to pick up about 40, with hot melt glue at the bottom of the stem layer by layer sticky, from the inside to the outside use from small to large leaves. The inner layer with semicircular ginkgo biloba leaves can be rolled several times, but there is no sense of layering, you can tear the leaves into the shape of scallops, so you can use several more leaves in one circle. The newly added leaves should be careful to cover the edge of a leaf.

How is green onion oil made by twistbread?

The method of making onion oil twistbread is as follows: mix the spontaneous flour into dough with warm water, cover with cling film and let stand for 1 hour. Cut chives into pieces, deep-fry onion oil, deep-fry until green onions are dry and yellow, remove and set aside. Chopped chives and set aside. Smooth the noodles with alkaline water on your hands. Roll the dough into cakes, sprinkle with salt and coat with onion oil. Sprinkle with chopped chives evenly. Roll it into rolls from one end and cut it into equal small doses. The two small dosages are stacked on top of each other.

The first step is mixing noodles. Pour the flour into a large bowl, add the yeast, slowly pour in warm water, and stir with chopsticks to make the flour flocculent. Then knead the dough with your hands, cover it with a wet cloth, and ferment it in a warm place. The time of fermentation varies according to the temperature, usually about 1-2 hours, and the dough can be fermented to twice its original size. The second step is to make onion oil. Cut the onions into chopped onions and set aside.

To judge whether the dough is good or not, poke a small hole in the dough with your finger. The hole does not retract to prove that the dough is ready. Want to eat sweet, the third step is not to put salt and chopped onions, put sugar, steamed out of twistbread is sweet. You can also put sesame butter, peanut butter, pepper and salt on it, which is a different taste of twistbread.

Twistbread's step is to put the yeast into a small bowl and activate it with a small amount of warm water, which does not exceed the temperature of the hand. Then pour into the flour, add enough water to knead the flour into a soft and smooth dough, put it in a container, cover and ferment for about 1 hour, and the dough will double in size. The specific fermentation time is related to temperature and humidity, and the fermentation will prevail. The good dough does not rebound or collapse with a hole in its fingers, showing a uniform sponge nest shape.

What does twistbread do with scallion oil?

1. Excipients: 5 tablespoons oil, 1 salt, 2 teaspoons salt, 50 grams chopped onions. First, mix the yeast and milk well, pour into the flour, knead into a smooth and soft dough, cover with cling film, and ferment to twice the size in a warm place. Take out the dough, spread it with thin powder, knead the dough thoroughly for about 10 minutes, remove excess bubbles, circle, and cover for 15 minutes. Roll the dough evenly into a rectangle, about 5mm in thickness.

2. Prepare the dough and chopped onions, roll the dough into strips, sprinkle with chopped onions and salt, then roll up the dough. Cut the rolled dough into small pieces, flatten it into a circle with your hand, and roll it into thin slices with a rolling pin. Pour the right amount of oil into the pan and fry the rolled noodles in the pan until golden on both sides. Twistbread onion oil can be eaten while it is hot, and it tastes crisp and delicious.

3. Steamed onion oil twistbread specific practice: prepare the dough, knead the dough into a smooth dough, wake up for about 20 minutes. Put chopped onion and ginger into a bowl, add salt, chicken essence, light soy sauce, cooking wine, sesame oil and white pepper, stir well to make onion filling. Roll the awakened dough into a square and spread it evenly with green onion filling. Roll the dough into a long roll from top to bottom and cut it into small pieces.

4. Cut the long roll into 20~30mm segments with a knife, take one end of each hand (long direction), twist it in the opposite direction, put it on the panel, and put it on the panel. Put twistbread into the steamer with cold water, light the fire, turn off the fire for 20 minutes, and twistbread will be ready.

5. Heat the milk slightly, add the yeast to melt, let stand for 5 minutes, add to the flour, and mix to a smooth dough that does not stick to the hand. Put it in a warm place and ferment to 2 times the size. Pluck away the dough, the tissue inside is honeycomb, even if the fermentation is complete. Knead the dough for another 10 minutes and knead the air out. Put onions in the bowl, stir 1 teaspoon salt with the right amount of oil, not too much oil, so as not to overflow when rolling.

How to cook twistbread with scallion oil

1. The method of making green onion oil twistbread is as follows: make dough with warm water, cover with cling film and let stand for 1 hour. Cut chives into pieces, deep-fry onion oil, deep-fry until green onions are dry and yellow, remove and set aside. Chopped chives and set aside. Smooth the noodles with alkaline water on your hands. Roll the dough into cakes, sprinkle with salt and coat with onion oil. Sprinkle with chopped chives evenly. Roll it into rolls from one end and cut it into equal small doses. The two small dosages are stacked on top of each other.

2. Ingredients: one jin of flour, 5 grams of yeast, one spoonful of sugar, 300 grams of warm water, one spring onion and one carrot. First in a large bowl, add a jin of flour, 5 grams of yeast, a spoonful of sugar, sugar can promote yeast fermentation. If you don't like sweet food, you can skip it. Mix noodles with 300 grams of warm water, add a small amount of it many times, stir constantly with chopsticks, and knead into dough.

3. Put a silicone gasket in the drawer and put the twistbread steamed bread into the steamer, leaving an area in the middle of each. Put water in the pot and bring it to a boil and turn off the fire. Then put the drawer into the stainless steel steamer, cover the pot, twistbread steamed bread secondary fermentation. It will take about twenty minutes to get mellow. Then shoot again, boil the water and steam for another ten minutes. Then turn off the heat and stew for another five minutes, then you can open the cover and take it off.

4. Flour 500g water 250g dry yeast 5g chopped onion half bowl salt appropriate amount of vegetable oil twistbread step put the yeast into a small bowl and activate with a small amount of warm water, warm water does not exceed the temperature of the hand. Then pour into the flour, add enough water to knead the flour into a soft and smooth dough, put it in a container, cover and ferment for about 1 hour, and the dough will double in size.

List of ingredients: 500 grams of flour, 260 milliliters of warm water, 5 grams of yeast, 5 grams of sugar, the right amount of chopped onions, the right amount of edible oil, the right amount of salt. First of all, mixed noodles, twistbread noodles can not be too soft, too soft shape is easy to collapse, noodles must wake up completely.