2. Pour 500g flour into a bowl, add15g sugar and 5g yeast and mix well. Then add a small amount of pure milk for many times, while pouring the milk, and stir it into a flocculent shape with chopsticks.
3. Knead the flour wadding into dough for about 6-8 minutes, and knead it into smooth dough.
4. Cover with plastic wrap and wake up 10 minutes. The process of proofing can start to make scallion oil.
5. Heat the cooking oil and pour it into a bowl filled with green chopped green onion to stimulate the onion fragrance.
6. The chopped green onion here does not contain chopped green onion. Add appropriate amount of salt and cooked sesame seeds and mix well. Take out the proofed dough and knead it for about two minutes.
7. Roll the kneaded dough into a dough sheet with a rolling pin. The thickness of the dough sheet is about 0.5cm. If it is too sticky, you can sprinkle some dry flour on it.
8. Brush the scallion oil evenly, fold it in half, fold it into strips, gently press it with your hands, and then cut it into 3cm wide noodles.
9. Then we began to wrap the flower rolls. We stacked the two flour dough pieces and gently pressed them in the middle with chopsticks.
10, stretch the superimposed flour with both hands, put the chopsticks at the bottom, and pinch the dough.
1 1, turn a circle in your own direction, and a simple flower roll will be rolled, and so on.
12, put the rolled flower rolls in the steamer, and wake them for 15 minutes to make the volume of the flower rolls bigger.
13. After waking, steam over high heat. 15 minutes, then stew for another 5 minutes.
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