How to make milk-flavored flower rolls

• 1.Pour dry yeast into room temperature milk, mix well, and let it sit for ten minutes.

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  2. Prepare Igudao snowflake wheat flour.

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  3. Pour the flour into a large bowl, add salt and fine sugar, mix well, and pour in the milk Yeast water, stir into cotton wool with chopsticks, and then knead into dough.

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  4. Place the dough on the chopping board and knead it thoroughly until it becomes a smooth dough (knead for ten minutes about), cover with plastic wrap and let ferment in a warm place until 2.5 times in size.

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  5. The fermented dough is flattened and exhausted, making the dough smaller in size and then relaxed.ten minutes.Roll out the rested dough into large and thin sheets.

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  6. Melt the butter in water, use a brush to brush a layer of liquid butter on the dough, and sprinkle it on milk powder.

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  7. Roll up the dough from one side, making sure to roll it tightly.

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  8.After rolling, you can roll the rolled dough on the chopping board., making it longer.Then cut it with a knife.I cut 14 pieces, and you can see clear lines on the cut surface.

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  9.Pile two cut small doughs together and press down with the palm of your hand.

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  10. Then use a chopstick to press down from the middle top of the two doughs to the bottom.

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  11.Pinch it with your hands, arrange the shape, and a flower roll is ready.Make all the flower rolls in sequence.Cover with plastic wrap and rest for 30 minutes.

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  12. Add an appropriate amount of water to the steamer, put in the awakened Hanamaki embryo, and steam over high heat Then steam for 18 minutes and simmer for three minutes.

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  13.A soft milky flower roll is ready.

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  14. Eat it hot, full of milky flavor.