Flower rolls, a daily staple food, are characterized by their soft and delicious texture, and are widely loved by many. The methods for making flower rolls are diverse, and they are much more beautiful than steamed buns in terms of shape. The water usage in making flower rolls is slightly higher than that for making steamed buns, resulting in a softer texture.

The methods for making flower rolls are diverse, and colorful flower rolls made with ingredients like pumpkin and spinach are also available, adding to their visual appeal and appetizing appearance. Different techniques produce flower rolls of various shapes, offering a different visual experience.

Flower rolls

Ingredients: 300g flour, 160g warm water, 3g baking powder, 3g white sugar, salt to taste, edible oil to taste, a little dry flour

Instructions:

1. Add baking powder and white sugar to the flour, and gradually add water while stirring until a dough forms, then knead it into a dough.

2. Let the kneaded dough rest for 10 minutes, then knead it smooth, divide it into 6 dough pieces, and shape each piece into a ball.

3. Roll each piece into a thin slice, without making it too thin, then apply edible oil and salt on the slice.

4. Roll the slice into a roll, then cut it in half with a knife, leaving one end uncut.

5. Roll the halved pieces into a braided shape similar to a Chinese character 'ma' ( - mahua, or hemp-flower), and roll them tightly.

6. Roll the mahua-shaped dough pieces from one end to the other, creating flower rolls.

7. After finishing all the flower rolls, place them in a pot to proof.

8. Proof the finished flower rolls, steam them, and serve.

Note: Important points for making flower rolls

1. The amount of water used in making flower rolls should be slightly higher than that for making steamed buns, which makes it easier to operate and roll into shape.

2. The flower rolls should proof properly before steaming, otherwise they may be dense and unpalatable. If the proofing is not complete, the steamed flower rolls may be dense and result in failure.

3. After steaming the flower rolls, do not immediately open the pot lid, wait for 3-5 minutes before opening it, to avoid the flower rolls from collapsing.

4. Since a large number of flower rolls are usually made at once and are difficult to finish, they can be stored in a sealed bag in the refrigerator for quick consumption.