Spiral milk-flavored pork floss rolls

Overview

I made two large pots of spiral flower rolls today. This spiral milk-flavored meat floss roll is kneaded with pure milk without adding a drop of water, and stuffed with homemade meat floss and salad dressing. It is beautiful in shape, white and soft, sweet and delicious, and is suitable for all ages.

Tags

• staple food
• home cooking
• children
• steamed bun hanamaki
• banquet dishes
• chives
• corn oil
• pork floss
• sugar
• thirteen incense
• yeast
• milk
• plain flour
• salad dressing

Ingredients

Steps

1. 1 Mix flour and yeast powder, slowly pour in warm water, and stir with chopsticks to form a fluffy consistency.

   

2. 2 Knead the dough until the surface is smooth, cover with a lid or plastic wrap, and let rise in a warm place until doubled in size.

   

3. 3 Dip your index finger in flour and poke a hole in the middle. If the hole does not collapse or shrink back, or you can see that the inside of the dough has formed a honeycomb shape, it is ready to ferment.

   

4. 4 Knead the fermented dough until the surface is smooth.

   

5. 5 Roll the dough into a rectangular piece and brush evenly with a layer of oil and a little salad dressing.

   

6. 6 Sprinkle some pork floss, chives, and thirteen spices.

   

7. 7 Fold the dough sheet in half and brush evenly with oil.

   

8. 8 Cut the dough into wide strips evenly.

   

9. 9 In groups of 3, unfold the lasagna, slowly lengthen it, twist it together, and wind it into a spiral.

   

10. 10 Put it in a steamer covered with a drawer cloth, leaving a gap in the middle, because it will grow bigger when steaming. Let it rise for a second time for 20 minutes (adjust the rising time according to the temperature) until it doubles in size.

    

11. 11 Bring the water to a boil over high heat, steam over medium heat for about 15 minutes, turn off the heat, and then uncover the pot after simmering for 5 minutes.