The reason why the steamed rolls look like dead dough is because there is not enough yeast! Taking "Scallion Rolls" as an example, the recipe is as follows:

Materials: 350g all-purpose flour, 175ml water, 5g yeast powder, 10g sugar, 100g shallots, 25g lard, salt, appropriate amount of seasoning powder

Method:

1. Pour the flour into the bread barrel.

2. Add 5g of yeast powder to one side of the flour.

3. Add 10g white sugar to the other side of the flour.

4. Add 175ml of water.

5. Put the bread bucket into the bread machine and press the dough button.

6. Wash the shallots, cut into pieces and set aside.

7. Put the minced green onion into a basin, add 25g lard, and mix well.

8. Add salt, seasoning powder and mix well.

9. Knead and ferment the dough for 90 minutes.

10. Sprinkle a little flour on the table, take out the dough that has risen in the bread barrel, deflate it, and knead it into a smooth and non-stick dough.

11. Divide the dough into two and roll one of the dough into a square dough with a thickness of 0.5cm.

12. Spread the green onion flowers evenly on the dough.

13. Roll the dough into a stick shape.

14. Cut the dough roll into 5cm pieces, and use the back of a knife to press one or two lines on the surface of the Hanamaki embryo.

15. Let the raw Hanamaki embryo stand for 15 minutes, brush the surface of the steamer with a thin layer of oil, and put an appropriate amount of water into the steamer.

17. After steaming, simmer for 2 minutes before opening the lid and taking out the steamed flower rolls.