The method for making plain flower rolls

Original flavor Flower roll is a dish that many people make, with different methods resulting in varying tastes.Cooking Network shares the original flavor flower roll recipe, simple and delicious for your meals. Following this method, you can achieve a mix of sweet, savory, fresh, and spicy flavors in your original flavor flower rolls. Many similar dishes can be prepared using a similar method. Original flavor flower rolls

Ingredients Introduction Main ingredients:

Flour

(300 grams) Xi Wang Corn (a little) Yeast (3 grams)

:

Salt (a little) Sugar (one tablespoon)

Steps to make original flavor flower rolls:

Prepare ingredients: Mix yeast and sugar in a bowl.

Dissolve the yeast and sugar with lukewarm water around 35 degrees Celsius, let sit for five minutes.

Gradually add the yeast water into the flour while stirring with a chopstick.

Once the flour forms large pieces of dough without any dry powder left, knead it to form a dough ball by hand.

Cover the dough ball with cling film and place it in a warm area for fermentation.

When the dough doubles in size and indents do not spring back when poked, it is well fermented.

On a floured surface, knead the dough until smooth (approximately 20 minutes of kneading will whiten the dough).

Roll out the dough to about one centimeter thick.

Pour "Xi Wang corn germ oil" on the dough sheet.

Fold the dough back and forth to ensure the oil covers all parts.

Fold the dough up and down, applying more oil.

Sprinkle salt on the oiled dough (I used my hands for even distribution).

Roll the dough from bottom to top into a log about four centimeters wide.

Cut the rolled dough into three-centimeter pieces.

Stack two pieces of dough.

Use chopsticks in the middle to fold the edges up.

Pull both ends slightly longer and form an "8" shape by twisting them.

Pinch the ends together, placing them at the bottom. The flower roll is complete; adjust as needed.

Repeat steps for all dough pieces and cover with a damp cloth for secondary fermentation.

After twenty minutes of secondary fermentation, when the rolls are noticeably larger and lighter in weight, they are ready to be steamed.Steam Done

Place the steamer on boiling water in a pot, steam for twenty minutes, then let it sit for three more minutes before serving.

Do these layers look impressive?

Finished product image

2Tips:

Due to low temperatures now, fermentation time will be longer;Well-kneaded fermented dough results in a whiter appearance after steaming;Secondary fermentation is crucial; ensure the rolls are well fermented before steaming or they may turn out flat. The amount of salt should suit your taste.