Preparation materials: flour 125g, yeast 4g, dried rose, sugar 10g and warm water 75ml.

1. Mix all the materials, knead them into smooth dough and put them in a warm place for fermentation;

2. Take out the dough when it is fermented to twice its size;

3. Exhaust again, knead and relax for 5 minutes;

4. Stretch the loose dough, knead it into a smooth cylinder, and divide it into small flour;

5. Roll the dough into dough pieces, and the six dough pieces are stacked together with the midline aligned;

6. Roll up from bottom to top, and roll up 6 flour products together;

7. Cut from the middle and split in two;

8. Cut off the part and make it into a small rose shape;

9. Put a layer of oil on the steamer, put the small flower roll into the blank, put it on the pot with cold water, and steam for about 18 minutes. After turning off the fire, use the waste heat to stew for about 3 minutes before opening the pot.

10, finished product drawing.