Cooking Steps

1. 

   Step1:Flower rol

2. 

   Step2:Mix 220g water, 8g yeast powder, 6G baking powder and 20g sugar into yeast water for standby.

3. 

   Step3:400g medium gluten flour and yeast water. Use chopsticks to stir into snowflake shape. Then knead until the dough is smooth and delicate. I use 210g to make petal shaped flower rolls (3 can be made). The rest can be made into ham and scallion rolls (89 can be made). Of course, you can only make one shape.

4. 

   Step4:210g dough is divided into three parts of 70g dough, which are rolled into strips, then rolled into rectangles with a length of 26cm and a width of 8cm; the surface is brushed with a thin layer of oil, sprinkled with a little salt and dry flour, rolled up from top to bottom, and then rolled back until it is uniform in thickness and smooth side up.

5. 

   Step5:Use a knife to cut from the middle. Don't cut off the top. The cutting face is upward; cross weave. When knitting to the end, knead the tail to close the mouth.

6. 

   Step6:Then roll from the tail. Roll to the end and hide the tail under the scroll.

7. 

   Step7:Put it into the steamer and cover it. It takes about 15 minutes to wake up at room temperature of 30-35 ℃. It takes 40 minutes to 1 hour to wake up below 30 ℃. Wake up the good rolls. Steam for 10 minutes after the water boils.

8. 

   Step8:Flatten the remaining dough by hand, and then put the rolling pin in the middle. Roll it toward both ends with even force. Roll it into a rectangular patch about 32cm long and 23cm wide (uniform thickness). Brush a thin layer of oil on the surface, and evenly sprinkle 2G of salt, 10g of green onion and 10g of ham.

9. 

   Step9:Roll from one end of the dough to the end. Then knead until the dough is more uniform in thickness. Cut the dosage from left to right. Cut into two finger wide sizes.

10. 

    Step10:The first method is to press the preparation with your thumb and forefinger, twist the lower part, and then squeeze it into a flower roll.

11. 

    Step11:The second method of rolling - use a chopstick to press down the center of the dough. Pull out from the other end and get under the fingers.

12. 

    Step12:Put it into the steamer and cover it. It takes about 15 minutes to wake up at room temperature of 30-35 ℃. It takes 40 minutes to 1 hour to wake up below 30 ℃. Wake up the good rolls. Steam for 10 minutes after the water boils.

13. 

    Step13:Oil splashed scissor

14. 

    Step14:Put 300g of medium gluten and 5g of salt into the basin. Pour 150g of warm water into the basin. Stir with chopsticks to form floccules.

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    Step19: