2, the first is the dough, the surface of the flower roll can not be too soft, too soft and easy to collapse, the surface must be thoroughly awakened.
3. After the dough is made, the first thing is to exhaust, and all the air in the dough is exhausted. Steamed noodles of steamed bread and flower rolls are particularly smooth, and the pores inside are particularly uniform.
4. After the air is exhausted, roll the dough into a rectangle and evenly coat it with a layer of cooking oil. I use scallion oil. When making onion oil, chop the onion, add a little alkaline noodles and mix well, so that the onion will not turn yellow after cooking, and the original tender green of the onion can be maintained.
5. Fold the bread in half for three times, and press it by hand at the same time to exhaust the air inside.
6. Then cut into long strips and narrow strips, and the narrow strips are stacked on the wide strips.
7. Press it in the middle with chopsticks, and then turn the face over.
8. Put chopsticks in the middle and hold both ends.
9. Chopsticks turn twice. If you can't understand this place, you can click on my avatar. There is a complete video in my article.
10, then hold it in your hand, stand and press it down, and be careful not to break it.
1 1. Then take out the chopsticks.
12, a flower roll is ready.
13. After all the papers are finished, it takes 15 minutes to wake them up for the second time. /kloc-after 0/5 minutes, put it in the pot with cold water, bring it to a boil, turn to medium heat, steam for 15 minutes, turn off the heat, and then simmer for 5 minutes before taking out the pot. Therefore, steamed bread or steamed stuffed bun with flower rolls will not collapse and die.
14, the cooked flower roll is soft and tender, and the chopped green onion is still tender and green.