Exercise:

1, yeast is added to the flour, and warm water is added to stir it into flour spikes. Knead it into smooth dough.

2. Ferment in a warm place to 2-2.5 times the size.

3. Knead the fermented dough evenly and exhaust.

4. Roll the kneaded dough into a cake shape. Pour in the right amount of sauce and wipe well.

5. Roll it up and cut it into sections. Pick one up and cut it along the length. The incision is upward, and both ends are rolled inward to pinch out the blank of the flower roll. You can also fold two pieces and roll them up, with more layers.

6, with a wet drawer cloth, cover the flowers and roll them green, and simmer for about 20 minutes.

7. Add water to the steamer and put it into the flower roll blank.

8. gradually heat up. After the water boils, steam on high fire 15 minutes.

9. Turn off the fire and let it stand for 3-5 minutes, then uncover the lid.

10, pans and plates.

minced onion rolls

Raw materials: 250g flour, water 130g, 2.5g yeast, 5g sugar and 2.5g salt.

Seasoning: a little oil, a little salt, a little chopped green onion and a little lard residue.

Operation:

1. Mix the raw materials into dough and ferment to double the size.

2. There will be no pinhole collapse when pressed by hand.

3, and then smooth again.

4. Roll the dough into a rectangle.

5. Grease the dough.

6. Sprinkle with chopped lard residue.

7. Sprinkle with chopped green onion.

8. Sprinkle some salt on the dough.

9. Then roll it up and cut it into small pieces. Put the two short pieces together and lengthen them.

10, roll it into a flower roll at will.

1 1. Oil the steamer.

12, put the flower roll in.

13, steam for about 15 minutes after the second proofing.