Food is inseparable from everyone’s life. There are so many ways to eat food now. No chef dares to say that he can cook all the dishes. Everyone is constantly learning and progressing, and food is also changing through different people.

, different methods are always changing, different people have different tastes, and the same food made by different people also has different tastes. Although the taste is different, there are not many people who like it. For eating, liking is food.

Even if you don’t like it, you can’t say it’s not because others may like it.

The staple food our family eats every day is 100 times more delicious than steamed buns. I haven’t gotten tired of it after more than ten years!

-Materials required - 250g of plain flour, 135g of yeast, 2g of ham, 30g of chives, 10g of cooking oil, 1 spoon - Steps - 250g of flour, 135g of water, 2g of yeast.

I have some tips for kneading into a smooth dough.

Do not pour all the water at once, leave 20 grams of water.

When the dough is kneaded into a rough shape, make a fist-like hand and repeatedly dip it into the water until all 20 grams of water is used up, and the dough will become smooth.

Using a chef's machine or bread machine will save a lot of trouble, but the amount of water should also be reduced as appropriate.

The dough will rise until doubled in size and the bubbles will be filled.

Dice 30g ham and mince 10g chives.

Roll the dough into a rectangular shape.

If you are looking for a better shape, you can fold it twice and roll it out.

Sprinkle some flour on the rolled out dough, pour a little cooking oil, and brush it with a brush.

Sprinkle the ham sausage slices, leaving four centimeters on one side of the dough and two centimeters on the other side.

Then sprinkle with diced chives.

Start folding from the four centimeters left, making sure to fold rather than roll it up.

It is best to leave the joint below or above the dough. Do not leave it in the middle and cut into 10 even small pieces.

Use the back of a knife to press in the middle of each dose.

Stretch the two ends of the dough with both hands, stretch it slightly, twist the left and right hands in opposite directions, and wrap around the left index finger.

Pinch both ends under the index finger of your left hand and pull out the index finger.

10 small flower rolls are ready in no time.

Drape the cloth until the volume becomes lighter.

Add boiling water to the pot, steam for 10 minutes, immediately turn off the heat and remove the lid.

Be sure not to stay in the pot, as the shallots will turn yellow as they steam.

The tempting ham and chive flower rolls are out of the cage!

- Tips - For younger children, you can make it smaller, and the steaming time can also be shortened.