Chrysanthemum Roll

Chrysanthemum Roll

1. Yeast dough 500g

2. Roll out into rectangular slices

3. Brush half of the slices with oil, sprinkle with white sesame seeds and salt

4. Roll into the middle into a strip

5. Turn the dough over, brush oil on the other half of the dough, sprinkle with white sesame seeds and salt

6. Roll into the middle into a double roll

7. Double rolls cut into 1cm thick slices

8. Use chopsticks to make 4 original rolls with the cross section facing upwards. Cut each of the 4 original rolls to the center of the circle. Turn the cut surface upwards and shape it to form a chrysanthemum roll. Proof for 20 minutes and steam for 15-20 minutes.