Materials: 300g of gluten flour, 160g of lukewarm water (+-5g), g of sugar, 3g of yeast, green onion, oil, salt, pepper, pepper, five-spice powder, moderate

1, green onion leaves cut into green onion standby.

2, 160g of lukewarm water, add 5g of sugar and 3g of yeast, mix well, and let it rest for 5 minutes before mixing.

3. Add 300g of flour to the yeasted water and stir to form a floury mixture.

4, knead into a smooth dough, the surface must be more kneading, kneading smooth white, made out of the rolls will be very white.

5, kneaded dough with a rolling pin rolled into a rectangular sheet, about 2 mm thickness on the line.

6, smear a thin layer of oil, salt, pepper or five-spice powder, spread evenly, and then sprinkle with chopped green onion, try to spread evenly.

7, one-third folded, and then the rest of the folded over, press a little to expel air.

8, cut into long strips about 1.5cm-2cm wide, cut one wider and one narrower.

9. Put the wider one on the bottom and the narrower one on the top, and then use chopsticks to press it in the center.

10, chopsticks on the center of a circle, and then press down, a roll will come out.

11, rolled rolls on a greaseproof paper mat placed on top of the steamer, covered with a lid to rise about 40 minutes to double the size.

12, this is the fermented rolls.

13, cold water on the pot, the water boils on the gas after steaming for 10 minutes can be out of the pot, I do smaller, larger 12 minutes, turn off the heat and then simmer for 3-5 minutes before uncovering, this is the cooled look.

14, out of the pot.