Method 1:

Raw materials: 800g of flour, 50g of milk powder, 0/50g of carrot paste/kloc-0, 50g of red bean paste/kloc-0, 50g of sugar, 0/0g of yeast/kloc-0, 0g of yeast powder/kloc-0.

Practice:

1, divide flour into three parts, carrot paste, bean paste and water, make them into three-color dough, wake them for half an hour, roll them out into pancakes of similar size, stack them together, and roll them up into a tube from one side.

2. Cut and insert the bamboo stick, wake it up for a while, steam it in a steamer, and it will become a lollipop-shaped flower roll.

Method 2:

Ingredients: 300g flour, 3 tablespoons sesame paste, 6g yeast powder, 5g salt and 200g water.

Practice:

1, add yeast to flour, add 200 grams of water and make a dough.

2. Put it in a warm place and ferment it to twice the size.

3. Roll it into thin slices with a large rolling pin, spread a more even layer of sesame paste on it and sprinkle with salt.

4. Roll it up from bottom to top or from top to bottom and press it flat.

5. Cut into even small pieces with a knife.

6. Take a small dose and press it with a bamboo stick first.

7. Then lift both ends with your hands, turn slightly, and close at the bottom.

8. Put it on the steamer and steam it for 20 minutes after the fire starts.

Method 3:

Ingredients: flour, pumpkin puree, yeast, roasted walnut kernel and peanut oil.

Practice:

1, crush the walnut kernels cooked in advance; Fermented two pieces of dough, one is made of ordinary flour with yeast and water, and the other is made of pumpkin puree and yeast flour. (Pumpkin paste is pressed with a spoon after being heated in a microwave oven for 7 minutes.)

2. Roll the two doughs into ovals, brush a proper amount of vegetable oil on the surface of the white flour cake, stack the pumpkin flour cake on it, sprinkle the walnuts evenly on the flour cake, roll it up and knead it into a uniform strip.

3, cut into small doses of uniform size, put every two together, press them in the middle with chopsticks, twist your hands in the opposite direction, close your mouth and put them below, and a beautiful flower roll will be done.

4, wake up a little 10 minutes or so, steam in a steamer, turn off the fire for 20 minutes, and cover it for 5 minutes. ?

Method 4:

Raw materials: whole wheat flour 1 00g, warm water 50g, yeast10g, sugar10g; Whole wheat flour 1 00g, warm water 50g, orange sauce 20g, yeast10g, sugar10g.

Practice:

1, knead the two materials into smooth dough, cover them with plastic wrap, put them in a warm and humid place and ferment until they are about twice as big, then roll them into dough pieces of the same size and stack them together.

2. Roll up the dough sheet, cut it into evenly sized doses, stack it together, and press it from the middle to the end with chopsticks, and the flower roll will be ready.

3. Put it in a warm water pot, cover it, continue to ferment for about half an hour, and then steam it with medium fire for 15 minutes.

Method 5:

Raw materials: 600g of flour, 200g of pumpkin puree, 6g of yeast (dry) and 0/60g of water.

Practice:

1, put the white dough and pumpkin raw materials into the chef's machine to make dough.

2. Cover the dough with plastic wrap and put it in a warm place for fermentation. When the two kinds of dough are twice as thick.

3. Put the two kinds of dough on the chopping board and roll it into pieces. The thickness is as you like, and the two kinds of dough are stacked together.

4. Roll it up and cut it into pieces.

5. Press it from the middle to the end with a chopstick and do it in turn.

6. Put in a steamer for secondary fermentation.

7. Turn off the fire after 20 minutes at room temperature 15 minutes, and then take it out after two or three minutes.

Method 6:

Ingredients: 500g flour, 3g salt, 6g yeast powder, 20ml linseed oil and 250g water.

Practice:

1, add water to the yeast powder, stir it evenly, let it stand for a while, then pour it into the flour, knead it until the dough surface is smooth, cover it with plastic wrap and start to wake up.

2. Proofing to twice the volume of the original dough.

3. Sprinkle a little thin noodles on the panel, then take the dough out of the basin, knead it until the surface is smooth and let it stand for ten minutes.

4. Roll out the dough, and then pour in the right amount of linseed oil.

5. After brushing the linseed oil, sprinkle a little salt and dry flour.

6. Roll the dough into a large roll from the inside out.

7. Cut the big roll into small doses of the same size, then stack the two small doses together, stretch them gently and roll them slightly to make a flower roll.

8. Apply a proper amount of sesame oil to the electric baking pan, put the flower rolls on it one by one, and then pour in about 20 ml of warm water.

9. Cover the lid and heat for about ten minutes, then fry the bottom of the flower roll to be golden.

Method 7:

Ingredients: 300g of flour, 4g of yeast powder, 0g of water110g, appropriate amount of Chili oil, appropriate amount of salt and appropriate amount of chives.

Practice:

1 Dissolve the yeast with a little water, pour it into the flour and mix well, then add the remaining water several times and knead well.

2. Cover the kneaded dough with a wet cloth and wake it up to twice the original volume.

3. Knead the fermented dough evenly until all the gas inside is exhausted, and roll it into rectangular dough pieces.

4. Evenly spread a layer of Chili oil on the dough.

5. Sprinkle chopped green onion evenly on the greased dough.

6. Roll up the dough sheet from the long side and tighten the mouth at both ends.

7. Cut it into even small doses with a wheel knife (I use a silicone pad, so I cut it with a wheel knife, and I can't use a kitchen knife).

8. Brush the electric baking pan with oil after preheating, put it into the flower roll blank, brush a thin layer of oil on the surface, cover it, and fire it for 4 minutes.

9. After opening the lid, sprinkle sesame seeds and shallots on the surface and bake for 2 minutes.

Method 8:

Raw materials: 400g common flour, 200-220g warm water, 2g yeast, 30g shallot, salt and pepper powder and edible oil.

Practice:

1, first use 40 degrees of water to melt the yeast. Pour the flour into the basin, add yeast water and stir with chopsticks first.

2. Knead it into a smooth dough by hand and cover it with a wet cloth for fermentation.

3, the dough is sent to more than 2 times the size, and the honeycomb eyes are opened, and the noodles are made. The noodles must be made before the next step can be carried out.

4. Move the dough to the chopping board and wake up for 5- 10 minutes after kneading and exhausting.

5. Chop the shallots, mix well with proper amount of cooking oil, and mix with oil to keep the shallots green.

6. Roll the waking face into a rectangular dough sheet with a thickness of about 3 mm and apply a layer of cooking oil.

7. Sprinkle the right amount of salt and pepper powder. If you don't like the taste of salt and pepper, you can just put salt and sprinkle the shallots evenly.

8. Roll up from the short side.

9. Cut into sections and even numbers, with a width of about three centimeters.

10, take two pieces and stack them.

1 1, press down from the middle with chopsticks.

12, the two ends converge to the middle.

13, put it in a steamer with cold water, don't fire yet, cover it and wake it up for ten minutes. If it is winter, it will take longer. Fire in ten minutes, and steam for 10 minutes from the time when the water boils. This time also depends on the size of the flower roll. Turn off the fire and simmer for 3 minutes before opening the lid.

Method 9:

Ingredients: 300 grams of medium gluten flour, sugar10g, water160g, a little baking soda, 3g of yeast, 2g of baking powder, a spoonful of sesame oil, appropriate amount of white pepper, salt, chopped green onion and ham sausage.

Practice:

1, flour, sugar, water, yeast and baking powder are put into a bread machine and kneaded. If there is no bread machine, you can also knead it by hand.

2. Chop the chopped green onion and put it in a bowl. Add a little baking soda and mix well.

3. Knead into a smooth dough without fermentation.

4. Wipe the powder on the chopping board and flatten the dough into a square or rectangle.

5. Apply a thin layer of sesame oil, not too much.

6. Put salt according to your own taste, be sure to spread it evenly, or put your favorite seasoning, cumin powder, salt and pepper powder, etc.

7. Sprinkle with chopped green onion and ham sausage.

8, start to roll up, pay attention to roll up.

9, all rolled up, cut off a little on both sides with a knife, and then cut the others into uniform sections, not too wide.

10, take a chopstick in the middle of a dough and gently press it to the bottom.

1 1, hold the dough in the middle with both hands, and gently stretch it to both sides.

12, pinch the bottom.

13, put it in the steamer and cover it to wake it up. According to the temperature at that time, it usually takes one and a half times.

14, after waking up, boil the water in the pot, put the flower rolls into the pot and steam, depending on the size, usually 5- 10 minutes! Turn off the heat after steaming, and then open the lid after 2 minutes to eat!

Method 10:

Ingredients: steamed pumpkin puree 100g, flour 220g, yeast powder 2g, milk 120g.

Practice:

1, pumpkin puree, flour and yeast powder together, make a dough with moderate hardness, and let it stand with white dough for fermentation.

2. Knead the two kinds of dough into strips and roll them into dough.

3. Brush a layer of oil on the pumpkin dough, put the white dough on it, then brush the oil on the white dough and fold it in half.

4, cut into even pieces, each piece is scratched with a knife (don't cut it off), pull up both ends by hand, stretch and twist it into a twist.

5, tie a knot again, make it into a flower ball, and simmer for ten minutes.

6. Put it into a steamer, and after high fire until the water boils, turn it to low fire for 18 minutes, and turn off the fire and steam for another 2 minutes.

Method eleven:

Ingredients: 300g of dough, 2 chives, vegetable oil 1 tablespoon, salt 1/2 teaspoons, pepper powder 1/2 teaspoons.

Practice:

1, shallots are washed and chopped, seasoned with vegetable oil and salt, and I also add a little pepper powder.

2. Knead the dough until it is smooth, roll it into a large rectangular dough, and spread the scallion oil mixed in advance evenly on the dough.

3. Roll it up from one side, press the last edge at the bottom, and cut it into small pieces with a knife, which can be cut as small as possible.

4. Press out the pattern in the middle with chopsticks, pinch the two ends into a flower roll, and let the pinched flower roll stand for 20 minutes to wake up again.

5. Steam the water, steam it, add the flower rolls, steam it for 15 minutes, turn off the fire and simmer for 3 minutes before opening the lid.

Method 12:

Ingredients: 250g of flour, 2.5g of yeast powder, 30g of milk/kloc-0, 3g of black sesame, 0/tablespoon of vegetable oil/kloc-0, 2 teaspoons of salt 1.

Practice:

1, mix all the raw materials evenly, ferment to twice the size, then roll into rectangular slices, pour in vegetable oil, then spread the oil evenly and sprinkle with a little salt.

2, roll up along the short side, roll up and pinch tight.

3. Cut into equal-sized sections and stack two small sections.

4. Clamp it from the middle with chopsticks, then pinch the two ends down, put it in a steamer with steamer paper, steam for another 20 minutes after awakening, turn off the fire, and open the lid after 2 minutes.