1. The yeast is dissolved in warm water.
2. Add stone-ground flour into the bucket of the bread machine.
3. Add stone-ground flour into the bucket of the bread machine.
4. After kneading the dough, take out the dough, round it up and put it in a container, cover it with plastic wrap, and ferment at room temperature (room temperature 32 degrees).
5. You can prepare the chives at this time. After washing, only take the green part and chop it.
6. The dough rises to twice its size, and it takes about 65 minutes.
7. Tear the dough, the internal organization becomes a honeycomb.
8. Take out the dough and roll it out into a rectangle.
9. Brush the dough with oil, sprinkle with salt and pepper powder and chives.
10. Roll up from top to bottom.
11. Cut into 10 equal parts.
12. Make two copies as a set and stack them up.
13. Use chopsticks to press down firmly in the middle.
14. Pad it with oil paper, place it in a mold, and ferment at room temperature (room temperature 32 degrees).
15. It takes about 40 minutes to ferment to double its size.
16. Move to the steaming rack.
17. When the water in the pot is boiled, put the steaming rack on the high heat and steam for 10 minutes, turn off the heat and simmer for 2 minutes.
18. Finished picture.
19. Finished picture.
