Practice of handmade flower roll steamed bread

Melt the yeast powder with warm milk, let it stand for three minutes, put the flour and sugar into a clean basin, pour the milk and stir it evenly with chopsticks, then knead the dough smooth and delicate by hand, knead the kneaded dough into long strips and cut it into small doses with a knife.

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I cut eight small doses of formula, each weighing about 60 grams. Take a small amount, knead it into a circle and flatten it, and roll it into a round piece with a rolling pin.

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Cut the rolled dough into eight small pieces with a knife. Then divide the four pieces of dough into two groups. Two groups of dough are stacked together, as shown in the figure.

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Take a chopstick and put it in the middle of the dough, press it down evenly, and don't press it off slowly. Chopsticks are pressed and taken out.

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Then pinch both ends of the dough with both hands and squeeze back. Do a good job of making a flower roll. Is it nice?

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Add water to the steamer, put cold water in summer and warm water in winter, put a layer of oil on the steamer or spread cloth on the steamer, cover the steamed bread and ferment until it is 1.5 times larger than the original dough. When the dough is light in your hand, it can be steamed on fire. Turn on a large fire, steam for 13 minutes on medium heat, then turn off the fire and stuffy for 2 minutes to open the lid.