Rolls steamed buns practice is as follows:

Raw materials: wheat flour 5 dipper, leavening moderate, water moderate, 3 spoons of lye, eba oil (perilla oil) moderate, salt moderate, 1 gram of turmeric, alfalfa flour 5 grams.

1, fermentation leaven (stir leaven): add warm water to the bowl, put the leaven into the bowl, crushed with your hands, mix well, put it in a warmer place, wait for the fermentation into a honeycomb shape is good.

2, flour (rise): take a large pot, pour a moderate amount of warm water in the pot, I used this time about 1,000 milliliters of water, according to their own steamed buns how much to quantitative. Pour the fermented leaven pictured above into the basin and mix well with your hands.

3. Next, add the flour and scoop it upwards with your hands from the bottom of the basin, then knead it with your fists.

4: Put the dough in a warmer place, cover it with another basin and wait for fermentation.

5: When the dough has fermented, look at all the little holes in the top.

6: Add 3 tablespoons of lye to the warm water and mix well. Add lye depending on how much flour and how alkaline it is.

7, add the living alkaline water to the fermented noodles, and use your hands to knead the alkaline water to the inside of the noodles evenly.

8, then add 3 scoops of flour, knead into a smooth dough, the second fermentation.

9, the second fermentation of the dough, cut a part of the dough, the dough has a lot of holes.

10, roll out the long strip into a pastry, brush with a layer of perilla oil, sprinkle and alfalfa powder.

11: Roll up the pastry and cut into equal portions.

12, make alfalfa rolls: take the small dosage you just cut, pinch the small dosage with your hands to make it thin, fold it in half, elongate it to both sides, wrap it around your left thumb and press it with your thumb.

13, finished.