Material preparation:

5 grams of white sugar, sugar helps fermentation, appropriate amount of chopped green onion, 2 grams of yeast powder, appropriate amount of homemade lunch meat, about 60 grams, and 200 grams of ordinary flour.

Practice:

Put flour, sugar and yeast in a bowl, add110g warm water and heat it slightly, stir it into a flocculent state, and knead it into a smooth dough.

Cover the dough with plastic wrap and put it in a warm place to ferment until it is twice as big. When it is cold at home in winter, you can turn off the fire after boiling the water in the pot until it is slightly hot, put it on a shelf, and put the basin in for fermentation for about an hour. The fermented dough is twice as big, and it is honeycomb-shaped. The fermented dough is kneaded and exhausted, and then rolled into a dough sheet of about 3 mm. Brush a thin layer of oil on the dough sheet, evenly sprinkle with diced lunch meat and chopped green onion, and wrap it up.

Take a chopstick, press it down from the middle of the dough and fold it by hand to make a flower roll. You can also use your favorite picture scroll technique, put the finished flower roll into a steamer for secondary fermentation for 20 minutes, and steam it with water 13 minutes for 3 minutes.