Yeast in a bowl, add warm milk (30 ℃ - 40 ℃ too dogmatic, drink a little bit, only a little bit, or a thud, the milk is not enough and noodles. Not hot mouth is good, never hot, or you wait 10,000 years noodles can not ferment?) Stirring with chopsticks, the milk is slowly poured into the basin, while stirring clockwise with chopsticks, into a small flocculent.

Keep your hands boldly kneaded, and in a few moments the flotsam will become a ball. The first thing that you need to do is to make sure that you have a good idea of what you're doing, and that you're doing it right. The first thing you need to do is to make sure that you're getting the best out of the dough. The first thing you need to do is to add water to the dough, and then add water to the dough, and then add water to the dough, and then add water to the dough! Knead again! I'm glad you can remember, or else you'll be waiting for years for the dough to come out! It's exhausting!) So if the dough is dry, dip your hands in water, I've said it 2 times, remember. Just knead 2 to 3 minutes, face light hand light basin light, live good dough should be a little hard, half of the success.

Covered, waiting for the surface fermentation, play to go!

After 30 minutes to see, not hair and then go free. The dough should be 2 times its size, poke a hole in the center with your finger without retracting, and turn over the bottom of the dough to reveal a honeycomb of dense holes, ok! (It takes about 30-40 minutes to rise in the current temperature. When it's cold, I'll cover the dough with a blanket and turn on the electric blanket, just so it can expand quickly...?)

Knead the dough into a long block, bored? You can spread the wings of your imagination and grab the soft dough and knead it ...... don't get too into the movie huh? The hand can not stop ah! Knead!

Pick up the dough, with the palm of the hand under the pressure, the root of the palm of the hand kneading the dough, the action coherent a breath?

Pick up the dough, knead it, and repeat, enjoy the process, enjoy the beauty of it, right?

Knead the dough until it doesn't stick to your hands, then form into squares.

Sprinkle a thin layer of flour on a lightly floured surface and roll out the dough into a rectangular pancake sheet (as thin or thick as you would buy a dumpling skin). I don't mind if the dough is rolled out into a round shape, you'll get it when you roll it out and cut triangles?) Brush on a thin layer of oil, like to eat sweet, you sprinkle sugar, like salty, you sprinkle salt and five spice powder, (I suggest that no matter what the flavor, you take it easy, and then the tycoon also want to taste light ha.) Play freely! Roll up the dough from the top and roll it up tightly, not too loosely. If you don't sprinkle it with flour, it will stick to the top when you roll it. Don't be lazy, it's the little details that make the difference!

When you're done rolling, cut the dough as shown in the picture.

Take the one that looks best to you and place it with the triangle facing up.

Put a chopstick in the center, press down, and that's it... beautiful rolls are born?

The rolls are ready to go? Over 20-30 minutes, time to see the situation in winter to delay, the rolls bloated, waking up, do not rush, must become 2 times larger and then cool water on the pot, the water should be put enough, do not have time to burn dry pot. High heat? , 15 minutes after the steamer is hot and steamy, turn off the heat. Cover for 3 minutes, open the lid, quickly put the rolls back on the table, remove the cage cloth, put in the basket to cool.

Done? It's beautiful, isn't it? White, soft and fragrant. Sweet with sesame seeds, salty without, two in one pot