1. Mix oil, salt and pepper powder into oil stuffing

2. Knead the dough evenly (if it is new, melt the baking powder with warm water, add flour and flour, and ferment until it is twice as big)

3. Pull the dough around and roll it into a rectangular cake. The thickness of the cake determines the best level. About 5 cm is enough, and it will be wider as the roll gets bigger)

6. Cut the width of about 5 cm

7. Stack two pieces together, so that the side with leaking patches can be stacked inward

8. Press both hands from the middle, and fold them in half

9. Turn all the cut surfaces upward

1. Pull up one end with your left hand and roll them up

11. Put the rolls in

14. Boil, steam for 15 minutes, turn off the fire, and stew for 5 minutes.

15. Take out the ones that are cool and can't be eaten, wrap them in fresh-keeping bags and store them in the refrigerator.

Cooking skills

If you want to make beautiful rolls, share a few things carefully:

1.

2. The rolling amplitude must not be too large. At the beginning of rolling, it is appropriate to use 4 or 5 cm, and the width will increase accordingly with the rolling. If it is too wide, it will be deformed when it is too big to be reshaped or steamed.

3. When the bread is rolled up, a small piece of dough will leak out. When the two pieces of dough are stacked, the exposed side will face inward.

4. Hold hands and thumbs. Let all the sections face up. In this way, the twisted flower rolls are layered.

5. Twist the flower roll, don't rush to the pot, wake up for half an hour first; Turn off the heat after steaming, and don't rush to open the lid and cook for 5 minutes.

characteristics of dishes

Hua Juan is a kind of pasta similar to steamed buns and steamed bread, which is a very classic and homely staple food and can be made into various flavors such as salt and pepper, sesame sauce and scallion oil. There are many ways to make flower rolls, which are generally divided into many levels. The flower rolls are simple, unique in shape, nutritious and delicious.

What I hate most about making steamed stuffed buns and jiaozi is the uneven collocation of flour and stuffing, and leftover stuffing or noodles. However, I prefer leftover dough to leftover stuffing, because in this way, I can toss some pasta such as flower rolls and lotus leaf cakes.

when the dough is left, make a flower roll! Gorgeous and unique shape, delicious taste, you must not miss the consumption of leftover dough.

to make this twisted flower roll, the width of the rolled bread should not be too large, and it is small and lovely, and the shape is beautiful. Otherwise, it is easy to collapse or deform during proofing or steaming. The stuffing can be adjusted by itself except the oil. Sweet, salty and scallion oil can be used.