The first is the rose roll.

Edible materials: flour, milk, sugar, yeast, baking soda.

Production steps:

1. Mix yeast and flour in proportion, then mix them with warm water, add milk, knead them into smooth dough, and put them aside for proofing. When the dough is about twice as big as before, it means that the dough has been successfully proofed.

2. Add baking soda to the dough and knead it, then cut it into several small doses, the size should be even.

3. Select six small pills, then roll them into skins with a rolling pin, press the five pills together one by one, arrange the flower centers, then roll them into flower centers with chopsticks, then roll the other skins slowly at the tail, and cut them in the middle with a knife after all the rolls are made.

4. Make the remaining small dose according to the first pattern, and finally steam in the pot for about 15 to 20 minutes.

Second, chopped green onion rolls.

Ingredients preparation: chopped green onion, yeast, flour, salt.

Production steps:

1. Stir the yeast with a little warm water and then pour it into the flour. The method of kneading dough is to pour warm water at the water's edge, knead the dough into a flocculent shape, then knead it into a smooth dough, and then put it aside to wake it up. About twice as much as the original dough, which means you are awake.

2. In the process of proofing, cut the green onion into chopped green onion for later use.

3. Divide the proofed dough into several small portions with uniform size.

4. Take a small dose and roll it into long strips with a rolling pin, then put a layer of chopped green onion on it, sprinkle some salt, then sprinkle chopped green onion and roll up the dough.

Press it from the middle with chopsticks, then stretch it and roll it up, so that a roll of chopped green onion is ready.

6. Other small doses are prepared according to this step, then steamed on a steamer, and you can eat it in about 20 minutes.

Third, ham roll.

Ingredients preparation: ham, flour, yeast, milk.

Production steps:

1. Mix the yeast with warm water, then pour it into the flour, add the milk, knead it into a smooth dough, and put it aside for proofing.

2. After waking up, rub it into long strips, and then cut a few small doses, the size is even.

3. Rub the reagent into long strips and wrap it on the ham clockwise. Finally, after all is done, put it directly into the pot and steam it, and you can eat it in about 15 minutes.