Rosette
The folding method taught by my sister. Put a small amount of white granulated sugar into the flower roll formula to make the flower roll softer and more delicious.
Step 1 . Put 240g of warm water, 500g of flour, 5g of yeast, 5g of salt and 15g of white granulated sugar into the big bowl.
Step 2 . Knead the smooth dough, flatten it, and put it into a large bowl. (knead more than 100 times by hand).
Step 3 . Cover with twisted wet yarn and ferment twice the size.
Step 4 . Knead the dough again to exhaust, take a third of the dough, rub it into a long strip, and roll it flat with a rolling pin to form a long strip.
Step 5 . Brush the dough with oil and sprinkle some scallions.
Step 6 . Fold both sides in half, flush with the center line.
Step 7 . Brush oil again and sprinkle green onions.
Step 8 . Press up.
Step 9 . Cut into pieces and overlap.
Step 10 . Press it with chopsticks, lengthen it, and roll it on your fingers.
Step 11 . Continue to make each flower roll and put it into the steamer drawer with oil.
Step 12 . Let it ferment for 2 times.
Step 13 . Steam over high heat for 13 minutes, and then suffocate for 5 minutes.
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