First, roll two pieces of dough into oval strips and coat them with scallion oil (the method of scallion oil is to heat them in an oil pan, pour in scallion pieces and fry them until golden, then take them out and filter them, which is scallion oil, which is very fragrant). Roll up the dough from one end,
Use chopsticks to press from one side, let one end tilt, and then pinch two pieces of dough together, just like two birds holding together.
Don't steam directly after entering the pot, wait for two times to wake up for 20 minutes before firing, so that the steamed rolls are soft and delicious, chubby and lovely. You can also use pepper seeds to dot both sides of your eyes, which is more vivid.
The second type: spiral fancy flower roll, which rolls the dough into a circle, cuts it into seven or eight triangular arcs, and presses it with chopsticks.
Then twist it into a twist in one direction and finally put jujube pressure on it. Pasta made of the same dough, don't steam it directly, but wake it up twice. When many people use dough to make steamed bread, they steam it directly in the pot, so that the dough is not soft and as hard as a stone.
Third, spring rolls, you can add seasonal foods such as sweet potatoes and pumpkins, and the rolls made are bright in color and rich in nutrition. This kind of flower roll is also very simple. My son likes this scroll very much and needs the help of a rolling pin. First, rub the noodles into strips and wrap them around a rolling pin, the size of which is according to your needs.
After winding, take off the rolling pin and stuff the dough into the gap in the middle. You need to refuel when making rolls. Don't forget this, it will make the paper layered and delicious.
The fourth kind: multicolored flower rolls, which are made of noodles of several colors. When children grow up, they will make green dough with spinach juice, yellow dough with pumpkin juice, red dough with pitaya, purple dough with purple potato and so on. As long as it's vegetable juice.
Several layers of dough are rolled into rectangular thin dough, each layer is oiled, stacked together, then rolled up, cut into small pieces and pressed from the middle with chopsticks. It's simple and beautiful.
The fifth kind of conch flower roll is suitable for children before the age of 5. You can also add chocolate to sweeten it. It looks like a shell and is very appetizing. I added pumpkin.
The method is simple. After rolling into a bun skin, press seven or eight marks with chopsticks, then put the chopsticks in, pinch the four corners together, turn them down, hold them down with your left hand, and pull them out with your right hand, thus drawing the shape below.
The key point of making steamed bread and flower rolls with dough is to knead the dough with flour and yeast powder, ferment it to twice the size of the honeycomb, knead the bubbles in the dough, cut them into small pieces as big as the bun skin, brush them with oil and stratify them, and the steamed bread made the second time will be fluffy and fragrant. As for the shape, you can study it yourself, which makes it more interesting to eat and children like it.