How long to steam the flower rolls

The northern region is rich in wheat and therefore mainly eats pasta. There are many ways to cook pasta, and after years of experimentation, the food that has been passed down is very delicious. Huajuan is a kind of pasta. The main method is to make the noodles into strips and twist them together. Of course, you can put a lot of edible ingredients in the noodles, and the taste is also very good. So how long should you steam the flower rolls?

1. Scallion oil rolls

Ingredients: 500 grams of flour, 250 grams of water, 5 grams of dry yeast, half a bowl of chopped green onions, appropriate amount of salt, appropriate amount of vegetable oil.

practice:

1. Mix flour, water and baking powder together, knead into a soft dough, and ferment for 1 hour until the dough doubles in size.

2. Release the air, roll it into large pieces, sprinkle it evenly with oil, salt and chopped green onion, roll it into a flat dragon, and cut it into sections.

3. Stack two dough pieces together, press them in the middle with chopsticks, and push both sides downwards.

4. Place it in the steamer to ferment for 10-20 minutes, then steam it for 15 minutes.

2. Pumpkin Flower Roll Buns

Ingredients: 500 grams of flour, 200 grams of cooked pumpkin puree, 5 grams of yeast, 10 grams of white sugar, and appropriate amount of water.

practice:

1. Add pumpkin puree, sugar and yeast to the flour and mix into flocs. Add water as appropriate. If the pumpkin has a lot of moisture, no water is needed. If the dough feels dry, add an appropriate amount of water.

2. Knead the dough into a smooth dough and let it ferment. When it has fermented to 2.5 times its size, it is fermented if a hole is poked with your finger and the hole does not shrink.

3. Divide the dough into two parts after exhausting the air, take one part and roll it into a large dough sheet of even thickness.

4. Brush a layer of oil on the surface, roll it up from one side, cut it into "V" shaped triangles, take a triangle with the tip facing up, and press it in the middle with chopsticks to form a flower roll.

5. Place the shaped steamed buns on the oiled steaming rack, pour warm water into the pot, put the shaped steamed buns on the steaming rack, cover the pot, and carry out secondary fermentation. The fermentation time will be longer in winter.

6. Turn on high heat, bring water to a boil, steam for 20 minutes, then turn off the heat and simmer for 3 minutes.

3. Sesame sauce and black sesame flower rolls

Ingredients: 500 grams of ordinary flour, 300 grams of water, 4 grams of yeast, 3 grams of aluminum-free baking powder, 3 grams of white sugar (added to the dough), appropriate amount of cooked black sesame seeds, appropriate amount of sesame paste, appropriate amount of white sugar (added to sesame paste).

practice:

1. Add black sesame seeds, yeast, sugar, baking powder to the flour, add water and mix into dough.

2. Place the dough in a container, cover it with a lid and let it ferment until it doubles in size.

3. Knead the fermented dough into a round shape again and remove the bubbles.

4. Add sesame paste and sugar, stir clockwise and place in a container for later use.

5. Roll the dough into a thin rectangular shape and spread the sesame paste filling on it, making sure to spread it evenly.

6. Roll up the large dough from one side, flatten the long dough, and then cut it into small pieces. Put two pieces together, flatten the dough and stretch it, twist it into a twist shape, bring the two ends together, and the flower roll is ready.

7. Let the prepared steamed buns sit for 15 minutes to rise and the surface will expand slightly.

8. Steam over high heat for 16 minutes, turn off the heat, and simmer for another 3 minutes before serving.