Milk-scented flower roll Method

• 

  1.Put flour, sugar, water, salt , 15 grams of milk powder and yeast powder, put into the bread machine and knead for 20 minutes.You can also knead by hand until the dough is smooth

• 2.The kneaded dough is fermented until it is 2.5 times in size

• 

  3.Knead the air with your hands until the surface is smooth and there are no big bubbles inside.Cover with plastic wrap and let it rest for 10 minutes

• 

  4.Use a rolling pin to roll into thin slices

• 

  5. Brush every area with butter.Yes, sprinkle with the remaining 15 grams of milk powder

• 

  6.Roll up from bottom to top as much as possible Roll it tightly, rub it on the chopping board a few more times, and try to stretch it as long as possible, almost as thick as a rolling pin

• 

  7.Cut into sections of about 4 cm

• 

  8. After rolling tightly, there will be Very clear texture

• 

  9.Stack the two together and flatten them slightly with your hands p>

• 

  10.Put the chopsticks in the middle position, press both ends with your hands, and gently turn the chopsticks , just pull it out from one end

• 

  11. I made six, and it felt a bit big after I finished them.Now, you can roll the long strips into thinner ones and cut them into 8 to 10 pieces.

• 

  12.Do Assemble all the flower rolls, cover them with a damp cloth and let them ferment for 20 minutes, until they become noticeably larger

• 

  13. Add water to the pot , brush the grate with oil, put in the flower rolls, leave a gap in the middle, and steam over medium-high heat for 12 minutes

• 

  14. Turn off the heat and steam for 5 minutes

• 

  15.The pot is a bit small and a bit crowded

• 

  16.A delicious milk-flavored flower roll is ready!