Cooking Steps

1. 

   Step1:First, weigh all kinds of food materials and prepare the

2. 

   Step2:High gluten powder 250g, sugar 5g, yeast 2.5G. Add 125g warm water (water temperature around 35 ℃) and mix into floccules. Knead into dough. Let stand for 10 minutes.

3. 

   Step3:Wash and chop the shallots. Add 2 tbsp corn oil. Add a little salt. Sprinkle some salt and pepper. Add fragrance. Mix well.

4. 

   Step4:Knead the dough for a few more times. It becomes delicate and smooth. It is divided into six facial preparations of the same size.

5. 

   Step5:Roll out the dough. Roll it into a round shape. Spread the raised onion oil. Roll it up from left to right. The opposite direction is OK.

6. 

   Step6:Cut a knife in the middle of the rolled face roll, and then make the cut on it.

7. 

   Step7:Hold it to one side. Slowly roll it in. Roll it into a circle. Put the tail of the roll down and pinch it.

8. 

   Step8:Put about 35 ℃ warm water in the steamer, put on the flower roll, cover it, and let it stand and ferment for 1 hour (now the temperature is about 10 ℃. It needs to shorten the time when it is hot).

9. 

   Step9:Steam with water for 15 minutes. It's OK to have a fat, scallion scented flower roll.