Ingredients: 450g high-gluten flour, 150g yeast, 6g baking powder, 1g baking soda, 1g warm water, 350g chives, 1 small handful of food, pepper powder, appropriate amount of salt, appropriate amount of corn oil, appropriate amount of corn rolls. 1. Picture of the finished product

One piece.

2. Weigh the flour, cornmeal, baking powder and baking soda first and put them into a container.

3. Put the yeast into warm water and mix well to dissolve.

4. Slowly add the yeast water into the flour, stir the flour into floc while pouring, and then knead the dough for 10 minutes.

5. Cover the smooth dough with plastic wrap and ferment at room temperature.

6. When the dough has fermented to 2.5 times its original size and you see honeycombs on the surface, press a hole with your finger and it does not shrink back, which means the dough is fermented well.

7. Dip your hands in flour and knead the dough for a second time to deflate the air. Leave it aside for 10 minutes. Divide the dough into three parts to facilitate rolling out later.

8. Wash the chives, leave the green leaves and cut them into finely chopped green onions. Prepare appropriate amounts of pepper powder, salt and corn oil.

9. Take a piece of dough and start rolling it out. After rolling the dough into thin slices, apply a thin layer of oil with a brush, sprinkle with appropriate amount of salt, then sprinkle with pepper powder and finally sprinkle with chopped green onion.

(The amount of pepper powder and chopped green onion can be added according to personal preference) 10. Roll up the dough from one side, and be sure to make it loose when rolling.

11. Use a kitchen knife to cut the rolled dough into small even pieces.

12. Stack two adjacent ingredients on top of each other and press them lightly with your hands. All the ingredients will be stacked like this.

13. Take a chopstick and press down gently from the center of the pot, and pull out the chopstick halfway.

14. Hold the two ends of the dough with both hands and pinch it toward the bottom to make a flower roll.

15. Brush the steamer with oil and put all the prepared Hanamaki blanks into it. There should be a certain distance between them.

Add water to the pot and boil for two minutes, turn off the heat, let the Hanamaki wake up for 20 minutes, then turn on high heat and start steaming, boil the water and steam for 15 minutes, after steaming, turn off the heat and steam for 5 minutes.