How to make steamed flower rolls soft and delicious

When making the dough, you still need to pay attention to the ratio of water to flour. Too much or too little will result in an unsuitable dough and you won’t be able to make such a soft steamed bun. You still have to keep an eye on the time when steaming flower rolls, and pay attention to the time when they are out of the pot. Flower rolls can be made into many different flavors, and different flower rolls have different nutritional values. Huajuan as dietary fiber will increase the feeling of fullness, so it is not advisable to eat too much. It is not recommended to use flower rolls as a staple food, but you still need to pay attention to nutritional balance.

  Sesame Oil Flower Roll

Ingredients: flour, baking powder, warm water

Ingredients: sesame oil, salt

Method: 1. Put the flour in a bowl, add appropriate amount of yeast, pour in warm water in batches, stir with chopsticks in one direction into flour, and then knead into dough. Cover with plastic wrap and let it ferment. When the dough has fermented to 2-2.5 times its size, stop fermenting and take it out and knead it evenly.

2. Knead well and flatten it, then use a rolling pin to roll it into a rectangular or oval dough.

3. Pour in appropriate amount of sesame oil and sprinkle a little salt.

4. Then spread it evenly with a brush or simply turn the dough left and right to spread it evenly.

5. Sprinkle a little dry flour and roll up from the bottom to the top.

6. Use a knife to cut into even-sized pieces.

7. Take one of them and flatten it with your thumb.

8. Then rotate the two ends in opposite directions, and the layers and shapes of the flower rolls will appear.

9. After finishing other steps, cover with plastic wrap and let stand for 20 minutes for secondary fermentation. Pour cold water into the pot, steam for 12 minutes after boiling and then turn off the heat.

  Kitchen notes:

1. When the dough is rising, move it to a warm place and let it rise until it is twice as large, depending on the season and temperature.

2. Successful fermentation is the primary prerequisite to ensure the successful production of flower rolls.

3. The technique of making flower rolls is very important. Remember the pressing, twisting and folding steps.

4. The shaped flower rolls need to be fermented twice.

Method: 1. Add water and baking powder to flour and knead into a smooth dough. Let it sit for about three or four hours until the dough doubles in size.

2. After the dough has risen, take baking soda, add warm water, stir evenly, pour it on the risen dough in batches, and then knead the dough with your hands.

3. Sprinkle a layer of flour on the panel, put the kneaded dough in the basin on the panel, continue kneading the dough, add a little dry flour when kneading the dough. After about ten minutes, knead the dough into a round ball and place it on the panel to let it rest for fifteen minutes.

4. After the dough has softened again, knead it again. This time the time will be shorter, about two or three minutes. At the same time, add water to the pot and put it on fire.

5. Knead the dough into a round ball, then roll it into a large thin sheet, pour some sesame oil or salad oil, and then spread it with a brush.

6. Roll up the dough from one side and cut it into small pieces.

7. Apply a thin layer of salad oil on the steamer, then stretch the dough open and fold it back, fold it downward with both hands, and a steamed bun is ready.

8. Put the steamed buns one by one on the steamer until the steamer is full. When the water is boiling, put the buns on the pot and start steaming.

9. It will take about fifteen minutes.