The practice and pattern of steamed rolls are as follows:

Ingredients: 400 grams of flour, 210 grams of water, 4 grams of yeast, 200 grams of pork stuffing, 2 scallions, cooking oil.

1, water add yeast powder mix well, pour into the flour and stir into the floury, then knead into a smooth dough, covered with plastic wrap fermentation until double in size.

2: Add a tablespoon of soy sauce, half a tablespoon of dark soy sauce, a teaspoon of pepper, a teaspoon of sugar, and a tablespoon of oyster sauce to the meat mixture and mix well, and chop the scallions.

3, the fermented dough kneaded and exhaust, I made a meat filling, one only scallion, so divided into two.

4. Sprinkle some dry flour on the board, roll the dough into a rectangular sheet, brush it with a layer of cooking oil, evenly spread the meat filling, and sprinkle with scallions.

5. Roll up the dough from one side, close the mouth tightly, and cut into even-sized pieces. Stack every two pieces on top of each other and use chopsticks to press down through the center. Pinch the two ends at the bottom, and make all the rolls in turn. Do the same with the scallion rolls.

6, steam grate brush with a layer of cooking oil, put the good rolls in the second fermentation for about 10 minutes. Open high heat steaming, steam and continue to steam for 20 minutes can be, if you steam the scallion rolls alone, about 12 minutes can be.