Step 1: Put 250g of water into the measuring cup, add 5g of yeast, 10g of white sugar and stir well;
Step 2: Put 500g of flour in the basin, use yeast water to mix the noodles, stir while pouring, stir into a large cotton flocculent and then knead into a dough, knead into a soft and hard dough, and then cover the lid and wake up for 20 minutes;
Step 3: Prepare a handful of shallots, separate the shallots from the white onion, cut the shallots into green onions and put them in a bowl for later, pour in the boiled hot oil, add a little sesame seeds and a small amount of table salt to taste, stir well, put aside and set aside;
Step 4: Take out the waking dough and simply knead it a few times so that the dough is very smooth, sprinkle a little dry flour on the board, arrange the dough, press flat, and roll out into a pancake (be careful not to roll too thin, the thickness is about six or seven mm)
Step 5: Spread the dough cake with green onion sesame oil, spread it all evenly, fold it up from the bottom, press it with your hands, cut it into three centimeters of long strips with a knife, take two up and down, and then use chopsticks to press it from the middle, so that a roll of onion oil is formed;
Step 6: Put the flower rolls in the steamer, cover and steam for 10 minutes, then open the lid after simmering for about three minutes, and you're done
