Chinese Food

Cooking Steps

1. 

   Step1:Prepare the shallot. Cut the shallot with a knife. It's best to use only the green part. The color is high. Peel the sausage and cut it into small pieces with a knife.

2. 

   Step2:Put the weighed flour and water into the toaster. After adding yeast, start the dough mode.

3. 

   Step3:After a blending procedure, add lard and another blending procedure. The flower roll with lard is more fragrant, more layered, and more fluffy and soft.

4. 

   Step4:Take out the dough and put on the plastic wrap to wake up.

5. 

   Step5:The tissue of the wake up dough is honeycomb.

6. 

   Step6:After you mix the air out of the wake-up dough.

7. 

   Step7:Use a rolling pin to roll out a rectangular thin patch as large as possible.

8. 

   Step8:Roll the rolling pin into a rectangular patch as large as possible. Dip the silicone brush in peanut oil and apply evenly to the skin.

9. 

   Step9:Sprinkle chopped green onion.

10. 

    Step10:Sprinkle salt evenly.

11. 

    Step11:Finally, sprinkle with pepper powder.

12. 

    Step12:At this time, sprinkle with chopped ham sausage.

13. 

    Step13:Roll it up from the break of the face. Roll it all the way to the end.

14. 

    Step14:Roll the rolled dough. Cut it evenly into small pieces with a knife.

15. 

    Step15:Then roll the two faces together.

16. 

    Step16:Take a chopstick. Press it in the middle of the roll. Squeeze the ends of the roll tightly. The roll is ready.

17. 

    Step17:Make all the flowers in turn.

18. 

    Step18:Put the finished rolls into the steamer for two rounds. When you see that the rolls wake up to 1 times the original size, start the steamer to steam. If it's steamed in the steamer, boil it over high heat. Steam for 15 minutes and simmer for 5 minutes.

19. 

    Step19:Put the steamed rolls on the shelf and cool them to keep them. Take them when you want.

20. 

    Step20:Finished product