Panlong gold sauce flower roll

Cooking Instructions

1. Prepare your ingredients.

   

2. Add yeast powder, sugar, warm water and form a smooth dough in plastic wrap.

   

3. Proofing is twice as large.

   

4. Roll the dough into an oval shape.

   

5. Large rectangular flakes.

   

6. Add McCormick's sour soup sauce.

   

7. Apply evenly.

   

8. Roll up from one end.

   

9. A two-finger wide oblique knife incision.

   

10. Use chopsticks to press between the two knives.

    

11. Press it out and tidy it up.

    

12. Arrange the shape and move it to the steaming drawer, the proofing volume becomes significantly larger, steam for 15 minutes and simmer for 3 minutes when the pot water is boiled under cold water.

    

13. Out of the pot, fluffy and soft, beautiful and delicious.