花卷和松糕

疫情刚开始时的第一个月，老板也傻眼了，一时半会儿在家办公的系统还没调整好。闲不住的老板每天给大家发帖子，每天一主题：说说你的祖先从哪儿来的，讲讲你小时候的故事，给家里有小娃的推荐一个游戏，你最喜欢的运动，每人写个自己喜欢的食谱上张照片。。。有些话题的难度绝对在工作任务之上，咔咔咔。。。

看到食谱，眼睛亮了，赶紧把手头正在忙乎的花卷拍了一通，然后连写带抄的综合了一下 - 英文版 recipe 之 Steamed Chinese Rolls。

为同事写的英文花卷方子和照片，贴上来记录一下不同凡响的2020，我也出了一个大作品：英文写的食谱 ^O^

Scallion Rolls ，Peanut butter Rolls (sesame butter can be used as well)

Ingredients:

1) 2 cups all-purpose flour (320 g);

2) 1 cup minus 2 tsp luckwarm water (210 g), 1 tsp sugar, 1.5 tsp yeast ;

3) 1 tsp corn oil;

4) 1/2-2/3 tsp salt;

5) 2 tbsp finely chopped green onion.

Directions:

1: Dough: Combine flour and yeast, water into the flour mixture, and combine to form dough. Add 1 tsp corn oil, then knead for a minute. Cover with a damp cloth and set aside in a warm place until it doubles in volume.

2: When the dough rises and doubles in volume, gently knead the dough for a few times and form a log. Press down and roll out the dough into a 0.3-cm thick rectangle. Drizzle 1 tbsp oil, then scatter salt, chopped onion evenly over the top.

3: Roll tightly from bottom to top to form a log and cut every 2 cm. Take 2 logs stack up, put a chopstick over the center and press down. Then rotate the dough by 90 degrees, place it over the chopstick and pinch both ends together. Put it on the counter surface and press the chopstick down to tightly seal the bottom. Remove the chopstick.

4: Cut parchment paper into 2.5-in squares and place scallion rolls on top. Place them inside a steamer and let them stand for 45-75 minutes until volume increases by 50%. Place the steamer pot on high heat. Bring water to a boil, then steam the rolls for 8 minutes. Reduce to medium heat and steam for another 2 minutes. Reduce to low heat and steam for another 2 minutes. Remove from heat and stand for 2 more minutes before opening the lid. Serve scallion rolls warmly. For sweet buns, we can use peanut butter and sugar instead of scallion.

有图有真相：

1。流程顺序自己 figure out 哈，很久不做 collage 的图，快忘了