This post is to record the steps of this styled flower rolls, which are made by the best in the kitchen.
How to make the white flower rolls
Knead all ingredients into a smooth dough, without fermentation, ready for shaping.
Cut into eight small pieces of dough
Take one piece and roll it into a round, press it flat.
Brush with oil and cut into four equal portions.
Use the chopsticks to apply small pressure in the direction as shown.
Fold the corners up and press again.
Pinch both corners together in the direction of the arrow as shown in the picture
Place the rolls in a steamer basket and let them ferment for 20 minutes in warm water, steam for 12 minutes, let them sit for 2 minutes and then open the lid.
The steamed flower rolls are very soft and elastic, not inferior to the second-fat rolls.
It’s 20 minutes to ferment in warm water in Canton.