How to make five-spice ham and scallion rolls

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How to make spiced ham and scallion rolls

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    1. Add sugar and yeast to the flour and stir evenly, then pour in warm water and stir with chopsticks into cotton wool, then knead into a smooth dough and leave it in a warm place to ferment.

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    2. When the dough is about to ferment, cut the shallot into chopped green onions and cut the ham into small dices, ready Allspice, baking soda and salt.

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    3.Put a pinch of baking soda into the chopped green onions and stir evenly, so that the chopped green onions are steamed It's still green and won't turn yellow. But don’t add too much baking soda, otherwise your scallion rolls will turn into Dalmatians.

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    4.After the dough ferments to 2-2.5 times its original size, peel off the inside of the dough and it will look like a honeycomb, which means it is fermented. There is no fixed time for this, you can only look at the state of the dough.

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    5.Sprinkle an appropriate amount of dry flour on the cutting board, take out the dough and knead it repeatedly to deflate the air, and use a knife to After cutting, the cut surface should be flat with basically no air bubbles. In this step, the dough must be kneaded thoroughly to ensure that the surface of the steamed scallion rolls is smooth, so don't be lazy.

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    6. Roll the kneaded dough into a large round sheet with a thickness of about 0.5 cm, because my The chopping board and steamer are not very big, so I divided the dough into two parts. This can be adjusted according to your actual situation.

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    7. Brush peanut oil evenly on the surface of the dough, and then sprinkle an appropriate amount of allspice powder and salt , if you don’t have five-spice powder, just use thirteen spices, it’s still delicious.

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    9. Then gently roll up the dough piece from bottom to top into a large length

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    10.Put the rolled strip into the steamer and cover it Put the lid on and let it ferment again until it becomes visibly bigger. Steam over high heat for 20 minutes over cold water. Turn off the heat and wait 3-5 minutes before opening the lid.

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    < span class="index">11.Look! The five-spice ham and scallion rolls with smooth and plump skin are ready!

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    < spanclass="index">12. Use a knife to cut the green onions into small sections. The green onions are still green and have not turned yellow at all!

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    13.This one has distinct layers , have you learned how to make beautiful and delicious scallion rolls? If you like it, start practicing now!