Cooking Steps

1. 

   Step1:Flour (in fact, high, middle and low. But we use high flour in the North) plus yeast (put more in winter, put less in summer) and water (the amount of water is generally half of flour. In winter, use no more than 40 ℃ warm water. In summer, use cold water) to knead until three lights. It may be dry at first. Rub hard. Rub more for a while.

2. 

   Step2:Put the mulch in a warm place and ferment to 2-2.5 times the size.

3. 

   Step3:When fermenting, cut scallion and ham. Pinch a little baking soda (not flour soda) in the onion. ）Mix well. Keep color when steaming. It's like blanching a dish with salt and oil in the water to keep its color. People with bad stomachs can eat dead noodles with baking soda to prevent stomach acid. It's far away.

4. 

   Step4:Take out the dough and knead it for a few times. Spread the flour on the panel to prevent sticking. Roll half of the dough into a rectangle. Brush with oil (not much) and sprinkle with scallion and fireleg. Sprinkle with a proper amount of salt or five spice powder and salt or pepper salt (no salt as you like). From the top to the bottom roll up a long roll.

5. 

   Step5:I cut 16 small dosage forms for half of the dough. One group for each two. Stack them up and down. There are eight groups in total. The other half of the dough sprinkled with sesame salt is also like eight groups. That is to say, the amount of 500 flour made a total of 16 rolls. Of course, it can be large or small. The amount is only for reference.

6. 

   Step6:Use chopsticks to press in the middle.

7. 

   Step7:Then knead the upper and lower ends to the bottom along the indentation.

8. 

   Step8:Spread the drawer cloth or brush the oil. Put the dough. My pot is just two layers. Cover the warm place and wake up for 25 minutes (when the temperature is low or high).

9. 

   Step9:You can use cold water directly. Steam about 20 minutes after the water boils.

10. 

    Step10:Turn off the heat and simmer for five minutes before opening the lid.

11. 

    Step11:The green onion remains green. Don't have too much bicarbonate. Just pinch it and sprinkle it on it. No need to wash it. A little ha.

12. 

    Step12:Add salt to the black sesame powder of the same rolling method.

13. 

    Step13:Breakfast. Onion ham out of the pot by the size of the family men destroyed.