five spices powder
How to make saturated basic onion rolls (one hair)
Pour the material A of the powder into the chef machine, the water will be added in batches, the dough is formed can be added in small amounts many times. Until all the dry powder is absorbed into the dough, forming a smoother dough. This process takes about 7 minutes.
Add the lard to the chef’s machine and churn for five minutes. Take the dough out again and knead it with your hands to make a smooth and elastic dough.
Knead the dough wrapped in plastic wrap and let it rest for 10 minutes.
While the dough is resting, let’s prepare ingredient B. Wash the shallots and control the water. Leave all the white parts at the root, use only the green ones. Trim the shallots and pour a little baking soda in a small bowl and mix well. Pour in the vegetable oil.
Roll out the dough into a 30 x 22cm rectangle. Use a brush to evenly brush away the oil and green onions. You don’t need a lot of oil, just brush the dough all over. (Because if there is too much oil, it won’t roll well and will push out the shallots.) Sprinkle salt and allspice powder evenly over the dough.
Roll up the dough from one end and shape it. Make long strips with the same thickness on both sides and in the middle. Use a knife to cut the dough into squares. I cut twelve of them.
Press with a chopstick in the middle of the dough as shown in the picture, don’t press hard. Then stretch the dough along the sides of the press. Roll up the stretched part in the same direction to the bottom of the dough.
Roll it up as shown. Leave enough room in the steamer to ferment.
Fermentation time is 20 to 30 minutes. Press the dough lightly to return it to its original state. Place the dough in a pot of cold water over high heat for 5 minutes, medium heat for 7 minutes. Turn off the heat and let stand for 3 minutes to prevent the dough from shrinking back from the cold.