2. Put the flour into the pot, dig a small hole on it and put the yeast.
3. Pour a little warm water into the place where the yeast is placed, and stir with chopsticks until the yeast dissolves.
4. Circle again, pour in warm water, and stir the flour into cotton wool.
5. After kneading into smooth dough, cover it with plastic wrap for fermentation.
6. Ferment to twice the size of the original dough, and poke a hole in the middle with your index finger. If the dough does not shrink, it means that the dough is ready.
7. Knead the dough evenly and roll it into large round pieces.
8. Brush it with a layer of edible oil.
9. Spread the bean paste evenly on the wafer.
1. Fold it like a folding fan.
11. Cut the dough with a knife about two fingers wide, and stack the two dough pieces together.
12. Use the thumb and forefinger of both hands to pull the two ends of the flour paste, and press it to both sides.
13. Twist the splay one up and one down, and put the joints together and pinch them tightly under.
14. Make all the rolls in turn.
15. Add a proper amount of water to the steamer. Don't fire until you put the flower rolls in the steamer. Cover the pot and wake up for 2 minutes.
16. After steaming on high fire for fifteen minutes, turn off the fire and steam for three minutes.