1 Ingredients required for black sesame flower rolls: 300 grams of flour, 3 grams of yeast, appropriate amount of warm water, appropriate amount of pepper and salt, appropriate amount of black sesame seeds, appropriate amount of cooking oil. Method: 1. Add yeast to flour, mix with warm water to form a dough, and let it rise for about an hour.

2. After deflating, roll the dough into a sheet shape. The width of the dough sheet is about 40 cm, not too thick, about 6 to 7 mm.

3. Pour some oil, spread evenly, and sprinkle with salt and pepper.

4. Roll up and cut every six to seven millimeters.

5. Choose four or five strips cut into pieces and stretch them slightly.

twist.

6. While twisting, bring the two ends together toward the middle, place the joint downward, and sprinkle some black sesame seeds.

2. Ingredients required for meat dragon: 350g flour, 3.5g yeast, 500g meat filling, 1 handful chives, 5g salt, 4 spoons soy sauce, 2 eggs, a little white pepper, appropriate amount of minced ginger and garlic. Method: 1

.Add the yeast to warm water to dissolve, pour in the flour and form a dough. Don't make the dough too soft. Cover the dough and let it ferment in a warm place for about an hour, until it doubles in size.

2. Make the filling while the dough is rising.

Chop the chives into mince, add to the meat filling, then add 5 grams of salt, 4 tablespoons of soy sauce, 2 eggs, a little white pepper, appropriate amount of minced ginger and garlic and mix well.

3. Take out the fermented dough, knead it on the chopping board and deflate it.

If you like chewy noodles, this process can take a little longer. Repeated kneading will help increase the toughness of the noodles.

4. Roll the dough into a sheet with a thickness of about 8mm.

5. Spread the mixed meat filling evenly on the dough.

6. Roll up from one end, then seal horizontally and pinch tightly.

7. Pour water into the pot, put a wet drawer cloth on the drawer, put the lazy dragon in, cover it, and let it rise for about 20 minutes.

Turn on the heat, then turn to medium-low heat, steam for 15 minutes, simmer for 2 minutes and then lift the lid.

Remove from the pan.

Cut into segments.

3. Cut the steamed buns with a knife 1. Dissolve the yeast in warm water, pour in the flour and form a dough. Don't make the dough too soft. Cover with a lid and let it ferment in a warm place for about an hour, until it doubles in size.

2. Take out the fermented dough, knead it on the chopping board and deflate it.

If you like chewy noodles, this process can take a little longer. Repeated kneading will help increase the toughness of the noodles.

3. Roll the dough into a long strip of even thickness.

4. Use a knife to cut into small pieces of consistent size.

5. Put enough water in the pot, put the steamer and drawer cloth in place, put the cut steamed buns into the pot, cover the lid, and ferment for about 20 minutes.

6. Turn on the fire. After the fire is out of breath, turn to medium-low heat for 15 minutes. Turn off the heat and wait two or three minutes before lifting the lid.

Remove from the pan.

Ingredients required: 300 grams of flour, yeast No. 3, appropriate amount of bean paste, appropriate amount of warm water 1. Dissolve the yeast in warm water, add it to the flour and knead it into a dough, keep it warm for about 1 hour.

2. Knead the fermented dough on the chopping board to deflate the air, roll it into a long strip, and then divide it into small pieces of about 50 grams. 3. Roll the small pieces into discs, about 7mm thick, and cut into 8 knives (such as

picture).

4. Pinch each cut portion together individually.

(As shown in the picture) 5. Take the bean paste and roll it into a ball about 3cm in diameter and place it in the middle.

6. Seal with hands.

7. Put it into the pot, cover it with a lid and let it cook for 20 minutes. Turn on the heat. After boiling the pot, turn to medium to low heat and steam for 15 minutes. Then simmer for another 2 minutes before lifting the lid and taking it out of the pot.

4. Ingredients required for lotus leaf cake: 300 grams of flour, 3 grams of yeast, appropriate amount of warm water, a little cooking oil. PS: You also need to prepare a clean comb. Method: 1. Dissolve the yeast in warm water, preferably 30 degrees.

, no hot feeling.

Pour into the flour to form a dough.

(If there is not enough water, use warm water to knead the dough.) After the dough is smooth, cover it and place it in a warm place to ferment for about 1 hour.

2. The fermented dough will be twice as big as before, and there will be honeycombs when peeled off.

3. Take out the fermented dough and knead it again on the chopping board to deflate it.

Knead until smooth.

4. Take half of the dough and roll it into a long strip, about 5 cm in diameter.

5. Cut into pieces of the same size, about 30 grams each.

Sprinkle some dry powder to prevent sticking.

6. Roll out a dough into an oval shape.

Apply a layer of cooking oil with a brush.

7. After folding in half, use a comb to press out the texture of the lotus leaf cake. The indentation should be slightly deeper to prevent the traces from being invisible after steaming.

Finally, pinch out the petiole at the bottom with your thumb and index finger.

8. Place in a steamer for secondary fermentation for 15 minutes.

9. Turn on medium-high heat, steam for 15 minutes, turn off the heat, simmer for two or three minutes and take it out.