1Prepare all the ingredients

2Heat the water to about 38 degrees Celsius, add the yeast and stir well

3Pour the well-stirred yeast water into the flour

4Stir with chopsticks with chopsticks to make the water and the flour fully integrated

5After the water and the flour are integrated, use your hands to mix the flour until the three lights (i.e., light by hand, light by basin, The dough is then rolled out to the next level.) Then roll out the dough and cover with plastic wrap

6Place the dough on a plate and let it rest for about 45 minutes (in summer only, but in winter the fermentation time should be increased appropriately), and the dough will be about twice as long as it should be

7Wash and drain the green onions, and cut them into chopped scallions

8Start to roll out the dough, and sprinkle some dry flour on the board

9Knead the dough on the board, squeezing the air out of the dough. Push the air out of the dough. Then use a rolling pin to roll out the dough into a rectangular sheet about 3 or 4 millimeters thick

10Paint the rolled out dough with an even layer of cooking oil

11Sprinkle the chopped green onion evenly

12Roll the rolled dough into long strips from the bottom to the top

13Slice the rolled dough sheet into 10 equal pieces, and then fold the two top and bottom over

14Rub a bit of dry flour on a chopstick and then rub the chopstick with a bit of dry flour to make sure that the dough is not too sticky. chopsticks and place them in the middle of the dough

15Press down firmly and remove the chopsticks

16Pretty flower rolls are coming out

17Press down the rest of the dough in turn

18Lay a sheet of greaseproof paper on a steamer rack

19Put the rolls into the steamer rack

20Cover the rolls with a lid and let them rest for 15 minutes

20The rolls will be ready in a few minutes. 15 minutes

21Then steam on high heat for 15 minutes, remove the heat and open the lid only after about 2 - 5 minutes