. Add a small amount of warm water of 30 to 40 degrees to the yeast, stir into a solution, pour into the flour, add a proper amount of warm water, and knead the dough until it is smooth. Place the dough in a warm place and let it ferment for about one and a half hours. When the dough is fermented. When it is 2 times larger than before fermentation, it can be
. Cut the onion into flowers, add a little salt, sesame oil and mix well.
. The fermented dough is fully pressed out of the air inside, and then rolled into a rectangular sheet.
. Apply half of the dough to the chopped green onion, roll the portion of the chopped green onion into a strip and turn it over, so that the strip side is facing down.
. The other half of the skin after turning over is also covered with chopped green onion and rolled into a double roll in the middle.
. Cut the double roll into small pieces about 1 cm long, cut it face up, then cut the two small rolls to the center with a knife, pay attention not to cut the middle of the double roll, use the knife to open the roll layer
. Wake up the chrysanthemum roll for 20 minutes
. Put the water in the steamer, boil the water and put it into the awake flower roll. After the fire is steamed for 8 to 10 minutes, turn off the heat. After the fire is turned off, wait for two minutes to remove it.
How to judge the degree of fermentation of the dough: The best way to check the degree of fermentation is to insert the dough into the dough. If the finger is pulled out of the dough and it is quickly restored after the depression appears on the fingerprint, the fermentation time is not enough. If the dough around the fingerprint does not rebound or sink, the dough is fermented. It’s just right; if the dough around the fingerprint is quickly sagged, it means that the fermentation has passed, you can put it in the baking powder and save it.