Cooking Steps

1. 

   Step1:Heat the milk a little, add yeast, stir and dissolve it. Let it stand for 5 minutes, then add flour and smooth dough until it doesn't stick to hands. Put it in the warm place and ferment it to twice the siz

2. 

   Step2:Mom said that in winter, the fermentation must be put in the quilt. Hee hee, I just wrap it in three layers and three layers outside the quilt. It will be ready in two hours

3. 

   Step3:Remove the dough, the tissue inside is honeycomb, even if the fermentation is finished. Knead the dough for another 10 minutes, and then rub the air out

4. 

   Step4:Put onion in the bowl, 1 teaspoon salt and some oil to stir, not too much oil, so as not to overflow when rolling. I like to eat onion, so I add a lot of onion

5. 

   Step5:Roll the dough into a rectangle 0.5cm thick, evenly spread with scallion oil, and roll it up

6. 

   Step6:Cut section, press down in the middle with chopsticks, and reshap

7. 

   Step7:Put it into the steamer for two times of fermentation. In fact, I think this step is very important. After two times of fermentation, the steamed bread will be softer and melt at the entrance

8. 

   Step8:It's easy to ferment twice in winter. I'll boil the water first, turn off the fire, put on the layer of steamed bread and cover it. Wait 20 minutes, and the fermentation will be finished twice

9. 

   Step9:Steam in cold water for 20 minutes. Turn off the heat and leave the lid on for 5 minutes. This step will keep the steamed bread from shrinking