Pour 200 grams of warm water into the basin, add 4 grams of yeast, fully dissolve it, then add 400 grams of gluten powder, stir it into a flocculent shape, then knead it into dough, and then start fermentation in a warm place, about 1 hour.

After the fermentation, sprinkle 50g corn flour on the chopping board and start kicking violently, rubbing and rubbing ~ ~

Knead until the dough section is basically bubble-free, and then knead for a few minutes. The purpose of this dough mixing process is to eliminate bubbles in the dough, so that the steamed bread will have a bright surface and a soft taste.

Then sprinkle a little powder on the chopping board and roll the dough into large pieces.

Pour in a little vegetable oil and rub well with your hands.

Roll up from the bottom

After the two ends are cut neatly, cut into sections of any size. I cut 16 into two pieces, dipped some water between the two pieces of dough, and the cut surface was upward.

Squeeze into four small petals

Then cut a knife for each petal.

Put it on a steamer, relax for 15 minutes, then boil it, turn to medium heat 15 minutes, turn off the fire, and take it out after three minutes. Never take it out immediately after turning off the fire, because steamed bread will shrink when it is cold and the surface will be uneven.

Although the rolls of corn flour are not as delicate as pure white flour, they are relatively healthy.