After the roll is finished, boil the water and steam it for about 12 minutes. Don't take it out after steaming. You can turn off the fire and stew for five minutes, then pick it up and eat it. It's loose and soft, salty and very nice.

Be careful not to steam for too long. If it takes more than 15 minutes, the rolls will be hard and have a bad taste. Don't steam them in cold water, otherwise steaming will easily fail.

If the volume of the roll is too large or the roll is frozen in the refrigerator, the time can be extended appropriately.

Temperature of steamed flower rolls:

When steaming rolls, it is very important to grasp the heat, which will have a great influence on the forming and taste of rolls. You can't use fire all the time in the steaming process of rolls, because steaming rolls requires a certain process. If fire is used all the time, it will easily cause the paper to harden and paste, which will affect the taste and appearance of the paper. Under normal circumstances, first steam the rolls with high fire, and then steam them with low fire.

When steaming the flower rolls, generally steam them with high fire for a while, and then steam them with low fire for about 5-8 minutes.