Step 1: Wash more green onions, cut the big green leaves into chopped green onions, add some salad oil and stir well for later use.
Step 2: Take 500g of medium gluten flour, 30g of sugar and 4g of yeast, mix them evenly, then pour in water and stir until there are many pieces.
PS: A catty of flour needs about 250g of water, and the water should be poured into the basin bit by bit. Never pour it all at once.
Step 3: Knead the dough with both hands for about 2 minutes, then add about 15g salad oil and continue to knead until the dough does not stick to hands or pots. At this time, the dough is kneaded together, the dough surface is smooth, and there is no residual flour at the bottom of the basin.
Step 4: Knead the dough, then tear off a small piece by hand and put it in the bottle cap of the beverage for fermentation. The remaining dough is rolled into rectangular pieces with a rolling pin.
PS: Be careful not to roll the dough too thin, only a little thickness will look good, and don't roll the dough too narrow, because the chopped green onion will be wrapped in it later.
Step 5: Sprinkle chopped green onion evenly on the dough, and then sprinkle a little salt. Pay attention to sprinkle chopped green onion and salt as evenly as possible.
Step 6: Fold the dough into three pieces and cut it into small squares with the same size and width with a knife. Then roll it into the shape of a flower roll.
Step 7: Spread baking paper or drawer cloth on the bottom of the pot curtain, put the flower rolls on it, pay attention to a certain distance between the flower rolls, and put the prepared reference dough on the jiaozi curtain.
Step 8: put two glasses of water in the steamer, then boil water over high fire, put the pot curtain in the steamer, and cover it without fire.
PS: Cover the lid with a cloth to prevent water drops from falling.
It takes about 10 minutes to reheat the water to keep the water temperature at a certain temperature.
Step 9: After about 20 minutes, when the dough is fermented to 1.5 or 2 times, it can be steamed.
Step 10: Pour off the raw water in the pot, about 2 cups of cold water in the pot, and steam the flower rolls in the pot 18 minutes.
PS: When steaming, first boil the water with a torch, and then turn to medium heat for steaming.
Step 1 1: After about 18 minutes, steam the roll. Don't turn off the fire at this time and take it out immediately. Put chopsticks between the pot cover and the pot body, let the pot cover open a small gap, and then stuffy for 5 minutes. The paper is done, not only simple but also beautiful, fluffy and white.