How to make conch milk-flavored flower rolls

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  1. Dissolve the yeast with warm water, put the flour and sugar into a basin, and pour in the dissolved yeast , then use warm (about 35 degrees) milk to mix the flour into a dough, and leave it in a warm place until it doubles in size.

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  2.Pull out 12 dough ingredients from the risen dough and knead until smooth.

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  3. In the order shown in the picture, roll out the dough, brush with oil, and then Sprinkle some flour and fold the left and right sides into the middle.Then turn it upside down and use the back of a knife to make horizontal lines on the surface.

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  4.Put the chopsticks under the noodles, then lift the chopsticks a little, and lift the noodles Pull the lower left corner of the noodle block away, and pull the chopsticks from the bottom to the upper right.The same is true.Then pull the lower right corner of the noodle block, pull the chopsticks from the bottom to the upper left, and press it tightly with the back of the noodle block.It became like a conch.

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  5. Pull out the chopsticks and shape them appropriately.Leave for six or seven minutes.

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  6.Put cold water in the pot and put a drawer cloth on the cage.Arrange the conches.Turn on the heat, add air and steam for 15 minutes, then remove from the pot.