Chinese Food

Cooking Steps

1. 

   Step1:Put the white sugar of flour yeast powder in the stainless steel basin. Warm the water and form into a ball. Add a small amount of water according to the water absorption of flour. Until the dry powder is not visible, it will not be too we

2. 

   Step2:The dough is kneaded smooth. Put it in the basin and cover with plastic film to twice the size. The plastic film is used to prevent the dough from drying out. I am used to taking some water on the dough to make it wetter

3. 

   Step3:The dough is full. It has something to do with flour. It will be introduced later. The effect of ordinary flour may not be so good. This is my personal feeling

4. 

   Step4:See if the dough is well distributed. Open the dough. See the honeycomb tissue inside. It's OK. Don't hair for too long. Otherwise, the dough will be sour

5. 

   Step5:Let's exhaust the dough and knead it till it's smoot

6. 

   Step6:Roll the dough into a squar

7. 

   Step7:Pour a little blending oil and apply evenl

8. 

   Step8:Sprinkle scallion with salt evenl

9. 

   Step9:Roll the dough into strip

10. 

    Step10:Cut into two equal parts. For example, make three rolls and cut into six sections

11. 

    Step11:Put two pieces of dough togethe

12. 

    Step12:Use chopsticks to press down from the middle of the doug

13. 

    Step13:Stretch the pressed dough from both sides and fold it in half to the bottom. The beautiful roll is ready

14. 

    Step14:Oil paper on the botto

15. 

    Step15:Put it in the steamer and wake up for about 15 minutes. Boil the water in a large pot. Steam the water in a large pot for 15 minutes. Turn off the heat and wait for a few minutes before you start the pot. If you start the pot immediately, the surface of the dough will be pitted due to the large temperature difference between the hot and cold

16. 

    Step16:Just a delicious and beautiful flower roll. It's very simple

17. 

    Step17:I'd like to recommend a Russian flour here. Since my friend sent me to eat it, I don't want to eat any other flour any more. This flour is very good no matter how it is made into steamed bread dumpling pancakes. It tastes soft and elastic. The key is that it won't have a sour taste after fermentation like ordinary flour. I recommend it to many friends with a high praise rate.

18. 

    Step18:Look at the bun made of flour. It's not exaggerated. It tastes as soft as bread

19. 

    Step19:I usually use a spoon for pasta. The Yellow spoon is 100ml of flour. Four to five spoons can make five to six big rolls. Seven to eight small rolls. The blue spoon 5ml.4 Spoon flour and 2 to 3 tablespoons sugar. Green 2.5ml Scoop yeast powder. 4 scoops flour, 1 scoop at a tim

20. 

    Step20:If there is no ready-made steamer paper, use baking oil paper to cut into small pieces of similar size and pad them on the flower