How to cut flower rolls

• 1.Put flour and dry yeast in a basin and mix evenly.

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  2.Add appropriate amount of warm water in batches and stir with chopsticks into cotton wool.

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  3. Knead into a smooth dough, cover with plastic wrap, and ferment in a warm place until doubled big.

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  4.The fermented dough has obviously expanded a lot, and the internal organization is honeycomb-shaped.

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  5. Take out the dough, deflate and knead evenly.Use a rolling pin to roll it into a large round piece.Thickness or thickness is optional.

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  6.Use a brush to apply a thin layer of cooking oil.

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  7. Mix the pepper powder, thirteen spices and salt evenly.

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  8. Sprinkle the mixed salt and pepper powder evenly on the dough.

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  9. Roll up from bottom to top.

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  10. There is no need to roll it too tightly, with the closing edge facing down.

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  11.Use a knife to cut into evenly sized pieces and let them rise for about 20 minutes.Add an appropriate amount of hot water to the pot, put on the steamer, add the raw Hanaki embryos, cover, bring to a boil over high heat and steam for 15 minutes.

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  12. After turning off the heat, simmer for 3 minutes.

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  13.The delicious Hanaki is out of the pot!