First, knead the dough. Flour, salt, yeast and sugar are all mixed in a mixing basin, and then water is added. Chef Jun Kao opened 1 and kneaded it for 7 minutes. The kneaded dough is like this. The water absorption of flour is different, please adjust the water quantity according to the actual situation. Don't make the dough too soft If you knead the dough by hand, you should knead the dough vigorously 10 minutes or more until the dough becomes smooth and elastic. Put the kneaded dough into a pot, cover it with plastic wrap and ferment at room temperature to 2.5 times its size. Flatten the dough, roll it out, cover it with plastic wrap and relax for 15 minutes, then roll it into a rectangle (sprinkle some dry flour to prevent it from sticking to your hands). Evenly coat a layer of vegetable oil on the surface of the dough sheet. Then sprinkle some chopped green onion (chopped green onion can be kept, and it will become a white flower roll). Fold it from side to side. After folding, you will get such a long dough. Cut the dough into 12 portions. Take two small pieces of dough and fold them as shown. Take a chopstick and press it down from the position shown above. Press it all the way, and then raise the chopsticks. The dough obtained at this time can be directly fermented and steamed, which is a common shape of flower rolls. If you want to further shape, you can continue to look at the following steps. Hold both ends of the dough pressed with chopsticks and lift it up, and stretch it slightly with your hands. Then twist 1 turn like a towel. Finally, the two ends are folded to the bottom, closed and pinched at the bottom, and the shape of the flower roll is completed. After all the rolls are made, put them on the oiled steamer (there is enough space between the rolls). Cover the surface with a wet cloth and let it ferment in a warm place for 30 minutes. Ferment until the rolls are twice as big, and then they can be steamed. Put cold water on the steamer. After the water boils, steam for 18 minutes. Turn off the fire after steaming, and then open the lid after 2 minutes to avoid the collapse of the flower roll.