Eat this pasta for breakfast, it only needs to be fermented once, the sauce is rich and soft, and it is not enough to make a pot

It has been a while since the beginning of the school year. At the beginning of the new semester, various trivial things finally ushered in a rest day after Teacher's Day, and I feel that I can take a breather. My child was worried about her three meals a day when she was on vacation before, and this time she had to rack her brains about what to eat for breakfast. It's really hard for my old mother! The most popular sentence now is "Don’t let your children lose on the starting line." We as parents have nothing to do, but the children’s health must be highly valued. As a mother, we must do a good job in logistics and provide our children with a good Learning environment and good eating habits.

Breakfast is the most important meal of the day. Eating a good breakfast is good for your health. However, the time in the morning is relatively tight and the child has no appetite when he wakes up, so I will choose to make some hungry and digestible pasta. Pasta such as Hanami, steamed buns, and pies are standard for breakfast in the north, but because it takes two fermentations to make it is very time-consuming, so today I will make a scallion Hanami with only one fermentation. The finished product is soft and delicious. , The sauce is rich and fragrant, and it is cooked in a pan. The taste is superb. It saves time and effort and one pot is not enough!

【Sauce Scallion Rolls】

Ingredients needed: 300 grams of plain flour, 2 eggs, 3 grams of warm water, 3 grams of dry yeast or 9 grams of fresh yeast, 3 scallions, 3 cooked sesame seeds, appropriate amount of peanut butter, 1 tablespoon of June fresh bean paste, 2 tablespoons of pepper, moderately edible 1 bowl of oil and water

Production steps:

1. Mix flour, eggs, salt, and yeast together, add warm water and stir well, then knead into a smooth soft dough.

2. Sprinkle dry flour on the console to prevent sticking, and roll the dough into a rectangular piece with a rolling pin.

3. First brush a thin layer of cooking oil on the dough, and then brush the peanut butter.

4. Then brush a layer of bean paste, sprinkle with chopped green onion and cooked sesame seeds.

5. Fold the dough sheet into three folds from bottom to top, as shown in the figure.

6. Then cut into two-finger-wide noodles, each two sets of noodles stacked together.

7. Use chopsticks to press down firmly in the middle of the noodles, then pull up the ends and gently stretch them.

8. Fold and pinch around the chopsticks, turn the chopsticks a few times on the other end.

9. Prepare all the Hanamaki and place them in a pan with cooking oil.

10. Cover the pot and ferment until the volume is obviously enlarged, and fry on low heat until the bottom of the hanami is brown.

11. Pour a bowl of water along the side of the pot, cover the pot and continue frying on low heat.

12. When the water in the pot has completely evaporated, the Hanamaki is fluffy and soft, and then turn off the heat.

13. A simple and delicious scallion roll is ready, when breakfast is right, you should try it!

Tips:

The size of the eggs is different, and the amount of water is reserved when kneading the dough, and then adjusted according to the softness of the dough. Add some baking soda to the chopped green onion and mix evenly, and it will keep the green after steaming. When frying the rolls, pay attention to low heat and don't fry them.