Chive ham floret roll

Overview

Children have poor appetites in summer, so this scallion and ham flower roll can whet the appetite of little ones who don’t want to eat. Moms, let’s do it😊😊😊

Tags

• staple food
• home cooking
• breakfast
• chive leaves
• flour
• ham slices
• oil
• yeast
• salt
• water

Ingredients

Steps

1. 1 Cut 10 grams of chive leaves into small circles, and dice 30 grams of ham slices or use bacon slices.

   

2. 2 250g flour, 2g yeast, 135g warm water below 37℃. Dissolve the yeast with a small amount of warm water (do not add additional water).

   

3. 3 Do not add water all at once, leave about 10 grams aside, dip your hands into the water and push the dough into it until it becomes watery. This will stimulate the gluten and make the dough pliable and smooth (it will not knead the dough, so you can use a bread machine instead).

   

4. 4 Cover and let rise until the bubbles are filled or the volume expands about 1.5 to 2 times.

   

5. 5 Roll out the dough. If you are looking for a better shape, you can laminate it twice to remove air bubbles (you can use a bread machine to exhaust air)

   

6. 6 Sprinkle a little flour on the dough sheet to coat evenly, then sprinkle a little cooking oil, spread it with a brush, spread evenly, don't have too much oil. Sprinkle flour to make the rolls more layered.

   

7. 7 Sprinkle with ham crumbs. Leave four centimeters on one side of the dough sheet and two centimeters on the other side without sprinkling ham.

   

8. 8 Also sprinkle with chive leaves.

   

9. 9 Start folding from the 4 cm left side. Be careful to fold it and not roll it.

   

10. 10 After folding everything, try to keep the interface on the side of the bottom.

    

11. 11 Remove about 1 to 1.5 centimeters from both sides and cut into 9 pieces (for small children, you can cut a few more pieces so that the child can eat one at a time, and he will have a sense of accomplishment!)

    

12. 12 Use the back of a knife to press the middle of each potion firmly, but do not break it.

    

13. 13 Insert the index fingers of both hands into the pressure gap, and use the middle finger and thumb to assist (at this time, the three fingers of both hands are in a triangular shape). Gently stretch it a little.

    

14. 14 Lean and twist your left and right hands slightly in opposite directions. Pass the dough around the index finger of your left hand, pinch the joints at both ends under the index finger, and pull out the index finger.

    

15. 15 After everything is done, let the rolls rise with a cloth until the volume of the rolls becomes lighter. Put boiling water in a pot, steam over high heat for ten minutes, then lift the lid and take it out of the pot. The dough cut out at both ends can be re-rolled into long strips and folded to make a small flower roll.

    

16. 16 Be sure not to steam the green onions for too long, otherwise the green onion leaves will turn yellow.

    

17. 17 Baby, let’s eat the rolls!