400 grams of flour

A bowl of warm water.

Yeast 5g

5 grams of sugar

5 grams of baking powder

Salt, odorless oil, and shallots.

Proper amount of salt and pepper

The practice of traditional flower rolls?

Knead flour, warm water and yeast into smooth dough, and ferment in oven or room temperature for 2 hours. The water temperature must be neither cold nor hot, and it is almost the same if you can't feel it with your hands. Water should be added in moderation, and the dough should not be too soft. If it is too soft, it will stick to your hands after fermentation.

Stick your hand into the dough and it will be ok if the dough doesn't grow back. Add sugar, baking powder and knead well.

The dough is divided into two parts, and rolled into slightly rectangular pieces (slightly thicker than the dumpling skin). Drop a few drops of oil on the dough and rub it evenly on one side (you can fold it in half and wipe it yourself).

Sprinkle with salt and chopped shallots that occupy oil, or salt and pepper. Fold like a cake roll. Cut into 3 cm wide. Fold the two together, press them with chopsticks in the middle, slightly lengthen the two ends, twist them for half a turn, and stick the head and tail together.

Steam the moistened steamer cloth and start steaming 10 minute.

Tips

Super simple and delicious! ! ! The dough must not be too soft.