1. Put the flour in a bowl, put the yeast and salt aside, add 2 tablespoons of water to soak the yeast for one minute.
2. One minute later, the yeast water bubbled, indicating that the yeast has been activated.
3. Add milk powder.
4. Remove the stems (green part) of the rose, keep the stamens (the strongest fragrance), then rub the petals and sprinkle in flour.
5. Add water little by little, and stir the flour with a spoon or chopsticks to form a piece of dough without loose flour.
6. Knead the dough until the moisture is even and there are no obvious particles in the dough.
7. Put the dough in a large bowl, then cover the bowl with a damp cloth, and let the dough rise to double its original volume.
8. Roll the dough into two-millimeter-thick noodles, and then cut out small round noodles. Take four or five small discs and stack them together on the sides.
9. Use chopsticks to press on the middle joint.
10. Roll up the long strips of dough gently.
11. Cut a knife in the middle of the dough roll.
12. Add water to the steamer and heat it to about forty degrees (paper pads are optional). Cut the two pieces of dough and place them in the steamer with the knife edge down.
13. Repeat this until the dough is used up. Cover the pot and let it stand for about 20 minutes.
14. Steam on high heat for 25 minutes, wait another three minutes, and then lift the lid.
15. Take it out and put it on a plate, you can eat it beautifully.
