2, take the right amount of dough, rolled out into a rectangular crust. The dough should not be too big, smaller can be rolled out as thin and big as possible, so that the layers will be more, eat more delicious.
3. Pour oil, salt, and scallions on the dough and spread well. If you like shortening, you can sprinkle some dry flour on top and spread it evenly
4. Start from the wide end of the dough and roll upwards. The reason you start at the wide end is that the longer the pastry, the more layers you can roll.
Until you have rolled it into a cylinder.
5: Cut in half and repeat until it's about 2 cm wide. 6: Stack two pieces of dough on top of each other
Press them down the center with chopsticks
7: Holding each end in both hands, stretch it a little and then roll down each end until they meet in the middle of the bottom, with one end pressing down on the other.
8, the pot of water to boil and turn off the heat, the good rolls into the pot, covered with a lid to wake up 20 minutes. Remember to turn off the heat and then use the residual heat to wake up oh, if you do not wake up on the steam, the texture will not be so good!
Time to fire steam it, 20 minutes or so you can turn off the fire. If you do a large do more, it is appropriate to extend the 5 minutes it. Do not open the lid of the pot immediately after turning off the fire, open it after 5 minutes, so that the rolls will not shrink because of the sudden drop in temperature.