500g of low-gluten flour, 5g of instant dry yeast, aluminum-free baking powder 10g, 50g of sugar, 250ml of water and milk powder 10g.

working methods

1. First mix the low flour and baking powder, then add other materials and knead into dough (don't knead for too long).

2. Then roll out the dough with a rolling pin, fold it up and roll it out again. If it is repeated three to five times, roll the dough into a rectangle, then roll it into a long strip, roll it round and firm, and then set it.

3. Cut the slice with a knife, and the steamed bread is half done, and then you can take it to stand and sample.

4. If you want to make a flower roll, roll the dough into a rectangle after it is smooth, smear the milk from the south, then roll it tightly, roll it tightly, cut it into pieces, press it in the middle of each piece with chopsticks, then pick up the dough with both hands and stretch it slightly. Connect the dough end to end to make a flower roll and let it stand for proofing (Figure 2).

5. After standing and proofing, steam for 10 minute. The steamed bread rolls made in this way are soft and delicious, and the organization is delicate, which can be comparable to that made in restaurants ~ ~