Steaming flower rolls seems simple, but if you don't master it well, the steamed flower rolls are not only unsightly, but also not fluffy in taste, which is much worse in appearance and taste. In fact, it is not difficult for you to make flower rolls as delicious as the breakfast shop at home. As long as you master these three points, you can also steam a soft, layered, beautiful and delicious flower roll. Flower rolls are the same as steamed buns. The first point: the dough should be in place. When it is cold, you can knead the dough with warm water, which can accelerate the fermentation of the dough. The way to judge the fermentation position is to observe with your eyes that your body is twice as big as before, and insert your fingers into the dough without shrinking or collapsing your face. When you open the dough, you can see that it is in the shape of a honeycomb. The second point: the fermented dough is kneaded and vented, and then kneaded into smooth dough, and the dough should be kneaded smoothly, so that the flower rolls made are soft, have no big pores, and have the best appearance and taste. The third point: don't rush out of the pot, simmer for about 5 minutes before uncovering the lid, so that the roll will be soft and won't collapse when it is cold. As for the shape of the flower roll, everyone can roll it as they like.

What we share here is the taste of salt and pepper and onions. You can also make sesame paste flower rolls, bean paste flower rolls, Laoganma flower rolls and so on. If you like any flavor, you can spread your favorite ingredients on the dough. When a novice is kneading dough, he can first prepare warm water, put the yeast into the warm water to stir and melt, and then pour the water into the dough to knead the dough. As long as the quantity ratio of flour yeast is no problem (generally 1 00g flour1g yeast), the dough can basically be made successfully if the ambient temperature is not too low. (The optimal ambient temperature of the hair surface is between 30 and 35 degrees, preferably not more than 40 degrees, and the hair is slower below 30 degrees). In autumn, my son will eat spaghetti for breakfast. Steamed food is better than steamed bread. Next, let's take a look at the detailed method of making pepper, salt and onion fragrant flower rolls at home.

Pepper, salt, onion and fragrant flower rolls

Prepare ingredients: 400g flour, 200g water and 4g yeast.

Prepare ingredients: oil, chopped green onion, salt and pepper.

Detailed practice:

1. Put flour, water and yeast into the chef's machine and knead into dough, ferment to twice the size, and then knead into smooth dough.

2. Roll the dough into a rectangular thick dough.

3, brush a layer of oil, and then sprinkle with the right amount of salt and pepper and chopped green onion.

4. Roll from top to bottom, where the thickness is folded by 40%.

5, cut into pieces of the same size in turn, about 2 fingers wide.

6. Take two small cut rolls and stack them together (several are one).

7. Two small rolls are stacked together and chopsticks are pressed in the middle.

8. Pull both ends by hand and lengthen them slightly.

9. Then put the head and tail under it, knead the dough by hand and stick it together.

10, such a big roll is ready, and so is the rest of the dough. In the same way, you can make a small flower roll, press it and stretch it, then roll it up and rub it.

1 1. Put the finished flower rolls in the steamer in turn and ferment them to double the size. (The big flower roll and the small flower roll are placed in two cages respectively).

12. After steaming, steam for 20 minutes and simmer for 5 minutes. Stew it for a while and then take it out, so that the rolls will not collapse when they are baked and cooled, and they will be soft and delicious.

Serve after serving. Such a homely version: the salt and pepper fragrant flower roll is ready. The flower rolls made in this way are beautiful in shape, distinct in layers, soft and delicious, and also have the unique fragrance of chopped green onion and salt and pepper. Much more fragrant than steamed white steamed bread, and the method is simpler than steamed bread. You don't need to mix the stuffing of buns or anything. When you eat it for breakfast, you can get a nutritious breakfast with rice porridge or milk and soybean milk. My whole family likes to eat this kind of chopped green onion pretzel. It looks good and delicious, and the taste is not worse than that bought. The key is simple method. Delicious practices to share with you, like to try.

Lily food talks about cooking tips;

1, the dough must be fermented in place, and the fermented dough is about twice as large as the original. If you insert your finger into the noodles, the noodles will not shrink, so they will ferment.

2. The fermented dough is vented and kneaded into smooth dough. This step is very important. If the air permeability is not good, the dough not only has large pores, but also has poor appearance and taste.

What is cooked here is chopped green onion, salt and pepper. You can brush the stuffing according to your personal preference, or you can apply a layer of bean paste stuffing. Steamed flower rolls are also delicious.

4, just steamed rolls or steamed buns, steamed buns and the like, it is not recommended to uncover immediately, first simmer for about 5 minutes before starting, so that the rolls will be softer when they are cold and will not collapse.