Main ingredients:

1 .3 cups of medium gluten flour, baking powder1.5 teaspoons,

Chop 2 shallots and mix well.

2. Warm water 1.5 cup, sugar 1 tablespoon, 2 teaspoons of fast baking powder, flour 1 tablespoon, and mix well. Let stand 10 minute.

3. Appropriate amount of corn oil and salt

Method:

1. Dough: put 1 ingredient in the pot, add 2 ingredients, and knead into soft dough. When kneading dough, you can apply some corn oil to your hands.

Keep it warm in a warm place,

2. Wait until the dough is twice as big as before. Divide the dough into two pieces, and each piece is made into a rectangle with a thickness of 0.5 cm.

Thin skin (with as little flour as possible), coated with a thin layer of corn oil, and evenly sprinkled with 3/4 teaspoons of salt. Catch up with the thin

Roll the dough into a tube (so that the rolls are layered) and cut a knife every 5 cm. Hold the cut strips a little longer and hold them together.

Twist your head into a flower roll. Put the finished flower roll blank on a tray covered with paper towels and put it in the oven to wake up for 40 minutes.

3. Put the awakened flower roll blank into a steamer covered with wet cloth, and the pot is filled with cold water.

4. Turn on the fire on the stove, wait until the water boils and the steam rises, then steam with high fire for 14 minutes, and turn to medium fire (put the electric stove on 5) for 2 minutes.

Steaming on low heat 1 min. Leave the fire for 2 minutes before uncovering the cover.