Lao Ganma’s recipe for flower rolls

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  1.Pour the flour into a basin, add yeast powder and white sugar, and mix well.

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  2. Take warm water about 37 degrees, pour the water and mix the flour with chopsticks.flocculent.

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  3. Use your hands to turn all the flour into a smooth dough, and finally make it into a basin Light, surface light, hand light, complete.Cover the lid and let the dough rise in a warm place, about an hour on a hot day and about two hours on a cold day.

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  4. Finally, insert a small hole in the dough with your hands.If it does not shrink, it means it is well fermented..

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  5. Make a small hole in the middle of the dough and put some dry flour.

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  6. Take half a spoonful of alkaline noodles and put it in a small bowl, pour in boiling water and mix well , pour the alkaline flour water onto the dry dough and mix well with chopsticks.

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  7.Then use your hands to smooth the dough.Just make sure there are no big bubbles inside after cutting it

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  8. Roll the dough into an oval shape Noodles

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  9. Spread the Laoganma sauce on the dough and use it to soak it spread evenly.This should be enough.Don’t use too much Laoganma sauce, otherwise the oil will flow out!

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  10.Pull the dough into a rectangle and roll it up from one side.

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  11.Okay, the roll is done.

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  12.Use a knife to cut into small pieces.

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  13.Take two pieces and put them together like this.

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  14. Dip chopsticks in flour, press in the middle of the dough, and press to the bottom.Pull out the chopsticks.

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  15.Pinch both ends with your hands, stretch them slightly, and then cool your hands Put the pinched parts together.

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  16.After putting it together, it will look like this.Make all the flower rolls in order.Wake up for twenty minutes and install the steaming grate.I forgot to take pictures of the finished flower rolls.

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  17. Take a steamer and pour water into it, bring it to a boil over high heat, and put the steamed buns on the grate Place the steamer in the steamer and wait until the heat comes up before closing the lid.This is very important.After steaming over high heat for ten minutes, turn to medium heat and steam for another twenty minutes.Turn off the heat, but do not open the lid.After steaming for five minutes, open the lid.The steamed Hanamaki looks pretty good!