Don't just steam steamed buns, roll up chopsticks, fluffy and soft, super delicious

Today I share the practice of a dish of silk rolls, simple and easy to learn, eat round by round, very appetizing, adults and children like to eat, fluffy and soft and good-looking, the main ingredients are ordinary flour, you can also put some pumpkin puree, the color is better and nutritious, I didn't put it today, I was too lazy to go out to buy hehe. 300 grams of flour plus 3 grams of salt, 5 grams of sugar, 3 grams of yeast, 200 ml of warm water stir into a flocculent shape, knead into a harder smooth dough.

Flatten the dough directly, roll it into a rectangular pancake with a rolling pin thick, brush it with a layer of cooking oil, sprinkle a layer of dry flour, cut it into a 1 cm wide strip with a knife, the thickness should be even, and then roll all the dough sheets round with your hands, and arrange them together in a group of 8.

Take a chopstick, smear some oil on the chopsticks to prevent sticking, slowly roll up from one end, 8 noodles should be close together and not scattered, and slightly lengthen while rolling, until the other end.

Press the end under the flower roll embryo, gently press it, take out the chopsticks, and make all the raw embryos in turn, and the shape is very beautiful.

Add warm water to the steamer, spread a piece of oiled paper on the curtain of the pot to prevent sticking, put in the prepared raw embryo, cover the pot lid and send it to twice the size, it will take about an hour or so, and then steam on high heat for 30 minutes, do not open the lid immediately after turning off the heat, and open the lid after simmering for another 5 minutes.

The fragrant silk flower rolls out of the pot, pinch it with your hands, fluffy and soft and chewy, it is really much better than steamed buns.