2 bowls of flour, 13 tbsp of yeast, half a bowl of scallion, half a teaspoon of sugar, a bowl of boiling water, salt
1. Take half a teaspoon of sugar into a bowl, pour in a bowl of boiling water, bring the sugar to a boil, wait for the water to cool to about 35 degrees, put the yeast into the water and bring it to a boil
2. Take a large bowl, pour in the flour, sprinkle the yeast water on the flour, and then stir well with chopsticks
3. Knead the mixed flour to a smooth and non stick dough, then put it in a basin, cover it with a cover or plastic film, and let it stand for 1 hour to complete the fermentation
4. Sprinkle a little dry flour on the dough, knead it into a non stick dough again, and divide it into eight parts. Take one part and knead it into strips, then roll out long and narrow thin slices, spread a layer of oil on the dough, sprinkle fine salt evenly, and finally sprinkle with Scallion. Then fold it, hold the two ends of the folded dough with the left and right hands respectively, gently lengthen the dough outward, finally fold the two ends with the left and right hands inward, and then pinch the two ends together.
5. Put wet gauze or corn leaves on the steaming grid, put the roll on it, leave some space, wake up for 10-15 minutes, and then steam it in the pot
6. Bring the water to a boil over a large fire. Steam the woken rolls for 13-15 minutes. Don’t open the lid immediately after steaming. Simmer for 5 minutes before opening the lid. In this way, the rolls won’t retract.