How to make oil coils without oil leakage?

Oil-wrapped buns, also called flower rolls, are a common kind of pasta. It has both the softness of steamed bread and the oily and salty fragrance that steamed bread does not have. The freshly steamed rolls are delicious even if they are not so empty.

The basic method of oil-rolled buns is to roll the fermented dough into a big cake, spread it with cooked oil, sprinkle with salt, spiced powder or chopped green onion, and then roll it up and cut it into evenly sized heads. This is the most basic flower roll. You can also further use methods such as pressing, twisting and twisting to make a better-looking shape.

So how to make the oil roll? Because oil rolls need oiling, oil often leaks out during cooking. How can we avoid oil leakage?

The practice of oil-rolled buns: oily and delicious without oil leakage.

material

Flour, yeast, edible oil

condiments

flour

condiment

Salt and pepper

working methods

1, pour the flour into a basin, sprinkle a little salt and mix well, pour a proper amount of yeast, then pour a little warm water for several times, stir the flour into flour wadding and knead it into a dough with moderate hardness. Then cover it with a piece of wet cotton cloth, cover it and put it in a warm place to ferment to twice its size.

2. Adjust a pastry. Pour a proper amount of flour into a bowl, add a proper amount of pepper powder and salt, pour a proper amount of vegetable oil into a pot, heat it, pour it on the flour while it is hot, and stir well. Crispy oil is ready, and the pepper is full of flavor.

Crispy oil is the key to prevent oil leakage. Flour and oil are mixed together to form a thick crisp, and the fluidity becomes worse, so that it will not leak out when steaming.

Pay attention to the ratio of oil to flour when making cakes. Don't use too much oil, and don't make the pastry too thin, otherwise it will still have good fluidity, and oil will still leak when making oil rolls (that is, flower rolls).

When the volume of dough is doubled, it will ferment. At this time, there is a beautiful honeycomb inside. Take it out and knead it again, let out all the bubbles inside, knead it evenly, knead it into steamed bread and flatten it.

4. Roll out the dough with a rolling pin and roll it into a cake with a thickness of about 2mm.

5. Pour in a proper amount of cakes, wipe them evenly with a spoon or brush, leave a blank at one end and do not wipe them, and keep them closed.

6. Roll it from one end to the blank end, arrange it so that the seam can be pressed to the end, cut it into pieces of uniform size with a knife, and slightly arrange the shape, and our oil roll will be ready.

You see, ghee has a good leak-proof effect, and no oil leaks out.

7. Add water to the steamer until it is warm, put the oil roll on the steamer and cover it for secondary proofing.

8. Wake up for about 20 minutes (the specific time depends on different seasons, different temperatures, different dough hardness, different yeast content, etc.). ). The volume of oil-rolled steamed bread becomes larger and lighter, which is conducive to waking up and can be steamed with fire.

9. Bring the fire to a boil, steam for about 15 minutes after SAIC (the specific time is adjusted according to the size of the flower roll), turn off the fire, and open the lid after 3-5 minutes.

You see, the steamed stuffed bun with oil rolls is out of the pot, fluffy and soft, salty and delicious, and it looks perfect without oil leakage.

Techniques for preventing oil leakage of oil roll buns;

The technique of oil-tight steamed stuffed bun is ghee. Flour and oil are mixed together to form a thick crisp, which makes its fluidity worse, so that it will not leak out when steaming.

In addition, when you mix the pastry, the taste can be adjusted according to your own preferences. If you don't like the Chili flavor, you can leave it, or you can put some chopped green onion to make the onion flavor crisp. The steamed oil-rolled buns and onions have a strong flavor and are very delicious.

Hello, I'm glad to answer your question! In my hometown, steamed stuffed bun with oil roll is my favorite pasta. When I was a child, my mother often made it for my family, and now I often make it for my children! The following is my own experience in making oil rolls, and I will share it with you! I hope I can help you! Please help us to supplement the shortcomings!

First of all! Prepare the raw materials we need;

500 grams flour

6 grams of yeast

Proper amount of edible oil

Salt 1 teaspoon

Thirteen incense 5 grams

Next, we began to stir the flour. Add 6 grams of yeast powder to 500 grams of flour, add appropriate amount of water, knead into dough, ferment twice as big, and then knead the dough to exhaust the gas inside! Then prepare cakes, take an empty bowl, add a proper amount of cooking oil, pour in the prepared salt, add thirteen spices and stir well for later use!

Then roll a piece of dough into a rectangle and spread it evenly. Remember, sprinkle a thin layer of flour on the pastry so that the oil in the oil roll will not flow out! After rolling it from bottom to top, cut it into doses of similar size, press it from the middle with chopsticks, screw it in with one hand and out with the other, and just pinch the two ends together! Ferment the kneaded rolls 10 minutes and steam for 30 minutes! Delicious oil rolls can be made!

The above is my answer, I hope I can help you!

condiments

Flour (500g)

Egg (one)

condiment

Clear water (appropriate amount)

Spiced powder (5g)

Peanut oil (moderate amount)

kitchenware

Electric baking pan

1

Put the flour in the basin.

2

Beat in an egg.

three

Add appropriate amount of water and knead into dough.

four

Press a nest in the middle of the dough and add a little peanut oil.

five

Rub it repeatedly, rub the oil into the noodles and rub it hard.

six

Cover with wet cloth and wake up for 10 minutes.

seven

Then take it out and rub it hard.

eight

Roll the kneaded dough into pancakes.

nine

Brush with peanut oil

10

Sprinkle some spiced powder.

1 1

Roll it up from one side.

12

Roll it up

13

Then roll it into a cake.

14

Brush the electric baking pan with oil.

15

Put in the rolled cake.

16

Just bake it on both sides.

1, 500g of flour is put into 4g of yeast powder, stirred evenly, then 230g of warm water is slowly added, stirred into a paste, kneaded into a smooth dough by hand, covered with plastic wrap, and proofed to twice its original size.

Step 2 ferment dough

3. Knead the dough smooth and roll it into dough.

4. Brush sesame oil evenly, sprinkle with salt and thirteen incense, and finally sprinkle with chopped green onion and roll it up.

5. Cut into even doses, press them in the middle with chopsticks, and sober up for about half an hour.

6. Boil water and steam for 15 minutes after waking up, and steam for a few minutes after turning off the fire. This is steamed onion oil flower roll.

When rubbing oil, mix oil with flour, and then rub evenly to avoid oil leakage.

In fact, if you have common sense of life, you will understand why the oil-rolled steamed bread won't leak oil. Not only the oil-rolled steamed bread, but also the fried steamed bread, so that the oil in the fried steamed bread will not be exposed.

Pasta is one of the most oil-absorbing foods. In fact, some cookies we often eat are very high in oil, but you may not see that there is oil in them!

I remember eating steamed bread for a long time when I was a child, so I went to use fried steamed bread. Because the living conditions were not good at that time and there was little oil at home, I was reluctant to fry steamed bread, because when you wanted to fry steamed bread, you poured a pot of fried steamed bread and absorbed more than half of the oil. At that time, I was reluctant to part with it!

In fact, many things you eat now, especially things like food, contain a lot of oil. You should use oil, add oil to the dough, and then make cookies and other foods, but you just don't know it.

It is normal for oil rolls not to leak oil, because oil rolls are made of noodles, and noodles themselves absorb oil.

There is not much oil on the flower roll, mainly because the surface is not sticky.

Pour the oil on the surface and stick it all around, that is, spread the oil evenly and roll it up.

There will be no oil leakage when steaming. Of course, you can't pour a bottle of oil to roll flowers, can you?

500 grams of flour is put into 4 grams of yeast powder, stirred evenly, then 230 grams of warm water is slowly added, stirred into a batt shape, kneaded into a smooth dough by hand, covered with plastic wrap, and raised to twice its original size.

Step 2 ferment dough

3. Knead the dough smooth and roll it into dough.

4. Brush sesame oil evenly, sprinkle with salt and thirteen incense, and finally sprinkle with chopped green onion and roll it up.

5. Cut into even doses, press them in the middle with chopsticks, and sober up for about half an hour.

6. Boil water and steam for 15 minutes after waking up, and steam for a few minutes after turning off the fire. This is steamed onion oil flower roll.

The practice of oil-rolled buns is the same as that of flower rolls, except that the flower rolls are missing at the end!

Specific practices are as follows:

After the dough is made, roll it into thin slices on the chopping board with a rolling pin, not too thin, just a little thicker than pancakes. Then, pour the oil and knock on the blackboard here: there is not much oil! Say the important things three times, not too oily! Not too much oil! Not too much oil! This is the key to not leaking oil!

After wiping off the oil, just put a little on the whole dough. Its function is to prevent layer-by-layer adhesion. Then sprinkle with spiced powder, thirteen spices and cumin powder, as you like. Sprinkle with salt and chopped green onion. Of course, you can also sprinkle floss, ham and sesame seeds. Then start rolling, rolling while stretching, and roll as tightly as possible.

After rolling, cut it into the same size with a knife, press it in the middle with chopsticks, and steam it in the pot after waking up.

Therefore, the key to prevent oil from leaking is to drain less oil.

If you accidentally send too much, you can make a small remedy: after the oil is evenly spread, sprinkle a layer of dry flour. Of course, this means a little more oil, and if it is too much, it will leak!

Hello, I'm glad to answer your question! Youjuan steamed stuffed bun is my hometown's favorite noodle. When I was a child, my mother often made money for my family. I often do it for children now! The following is my own experience in making oil rollers, and I will share it with you! I hope it helps you! If there are any defects, please supplement them for me! First of all! Prepare the ingredients we need: 500g of flour yeast 6g of edible oil 1 teaspoon of salt13g of incense 5g. Next, we start kneading dough, adding 6g of yeast powder to 500g of flour, adding appropriate amount of water, and kneading into dough. After the fermentation is doubled, knead the dough and vent the gas in the dough! Let's prepare shortbread, take an empty bowl, pour in a proper amount of cooking oil, pour in the prepared salt, add thirteen spices, and then stir well for later use! Then knead a piece of dough into a rectangle. Spread the shortbread evenly. Remember to spread thin flour on the shortbread to prevent oil from coming out! After rolling it from bottom to top, cut it into preparations of the same size, press it in from the middle with chopsticks, screw it in with one hand, screw it out with the other hand, and pinch the two ends together! Knead the roll and ferment it for 10 minute, then steam it in a pot for 30 minutes! Delicious oil rolls can be made at any time! The above is my answer, I hope it will help you!