Ingredients: gluten 250g, dry yeast 3g, sugar 8g, warm water 150g.

Appropriate amount of seasoning vegetable oil and salt.

manufacturing process

1. Medium gluten flour, dry yeast, sugar and warm water are ready; All the dosage should be adjusted according to the consumption, adding some sugar is beneficial to the growth of yeast, warm water and cold water can be used, and the temperature should not exceed 40 degrees to prevent hot water from scalding the yeast;

2. Put the dry yeast and white sugar into the pot, without stirring, pour water on the yeast and white sugar, and let it stand for 1 min to let the yeast naturally dissolve in the water; ?

3. First, stir the materials into flocculent dry powder with chopsticks; ?

4. Knead the dough into a ball by hand, which is not sticky, and the dough does not need to be kneaded into a smooth shape; Cover with plastic wrap and ferment in a warm and humid place; It's easy to have an oven and a fermentation box at home. Without these, the room temperature is low, and a large steamer can be used to create a fermentation environment: pour a proper amount of water into the steamer, add water and a fire to feel warm, stop the fire, put the basin in the steamer, cover it and wait for fermentation;

5. When the dough is 2-2.5 times the original size, its volume is obviously increased and it has a pleasant smell produced by fermentation; ?

6. Open the top of the dough by hand, and you can see that there are obvious large and small pores under the dough; ?

7. Pour the dough on the chopping board, sprinkle with two handfuls of flour, and knead all the flour into dough with a little force to make the dough as delicate and smooth as unfermented dough;

8. Knead the dough into a long strip and divide it into six equal portions; ?

9. Each dose is rounded off separately; ?

10. Take a dough, flatten it, roll it into a dough sheet with a width of about 20* 10, evenly brush a proper amount of vegetable oil on the surface, and sprinkle a little salt;

1 1. Roll from one side to the other, cut with a sharp knife or scraper in the middle, and don't cut the top. If the dough sticks together, you should pick it up with the tip of a knife and layer it, which is also the origin of the pattern on the flower roll;

12. Both sides are cut downwards and twisted together. The more twisted, the more obvious the pattern, and the tight end;

13. One end is rolled up as the starting point, and the other end is pressed under the plate, which will not loosen even after fermentation; ?

14.6 pieces of dough are processed in turn and placed on a steaming rack covered with drawer cloth or on a steamer drawer; ?

15. put it into a steamer or steamer, and when the blank of the flower roll is 0.5-2 times of the original size of 65438+, it can be put into a steamer or steamer for steaming; ?

16. Put cold water into a steamer or steamer, steam for 20-25 minutes after the fire, and adjust the time according to the size and thickness of the flower rolls; Stew for 5 minutes and take out. The surface is smooth, delicate and not tight.