Basic Version of Flower Rolls

Flavor: Other; Cooking Method: Steaming; Time: Several Hours; Difficulty: Expert.

Detailed Steps for Cooking Basic Version of Flower Rolls

I used this kind of flour, Gu Chuan Fu Qiang Flour.

Put flour and yeast in a bowl, add warm water to make dough, knead until the dough is twice as big and has honeycomb-like air holes.

Place the dough on a thin layer of flour, deflate it, and cut the dough in half.

Then roll the dough into a thin sheet.

Spread a layer of cooking oil and sprinkle a little salt evenly.

Then roll it up.

Cut it into even small pieces.

The width of the cut pieces is about the width of a thumb.

Take two pieces and fold them together.

It looks like this from the side.

Then twist the folded pieces twice.

Pinch the two ends together.

Place it on the cutting board, let it rise again for about 20 minutes until the dough is plump.

When the water in the pot is boiling, the dough is almost ready for the second time, and it can be steamed in the steamer (you can apply oil on the steamer or put a hot water-soaked steaming cloth on it, so that it is not easy to stick to the steamer). Cover and steam for 15 minutes, turn off the heat when the time is up, and wait for 2 minutes to uncover and take out the flower rolls.

Finished.