Royalties
400 g of regular flour
200 g milk (increase or decrease according to the absorbency of flour)
Yeast 3 g
Vegetable oil 10 g
Salt and pepper 10 g
Oyster sauce 10 g
Thirteen spices 10 g
1.
Mix the flour with yeast powder, slowly pour into warm water, and stir with chopsticks to form a flocculent as you pour
2.
Knead the dough until the surface is smooth, cover with a lid or plastic wrap and leave in a warm place to ferment until it is twice as large
3.
The index finger is dipped in flour, poke a hole in the middle, the hole does not collapse or retract, or open the middle of the dough to see that the inside has become honeycomb-shaped, and it is fermented
4.
Knead the fermented dough until the surface is smooth
5.
Divide the dough into a homogeneous mixture and roll out a rectangle
6.
Spread with vegetable oil, oyster sauce, pretzel and thirteen spices
7.
Fold
8.
Cut into strips of appropriate width (not cut below)
9.
Roll up from the beginning
10.
Place the uncut end underneath and shape the petals by hand
11.
Put it in a steamer basket with drawers and a gap in the middle, because it will become larger when steaming. Secondary awakening 20 minutes (adjust the wake-up time according to temperature) to twice as large
12.
Bring the water to a boil over high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes before uncovering the lid
1. When cutting petals, the front few cut a little shorter, and the back few cut a little longer, and the layers of the petals rolled up look better. 2: Cool the pot under water, keep the water steaming on medium heat for about 15 minutes after the water is boiling. 3, steamed and simmered for 5 minutes before opening the lid, and when opening the lid, pay attention not to the water on the lid on the pastry. 4. Whether the dough is before fermentation or after fermentation, it should be kneaded until the surface is smooth, so as to make a smooth surface.