Pinwheel buns, and steamed buns are among the three major types of dough dishes we often eat.They are also classics in Chinese breakfast.The method for making pinwheel buns is actually not much different from that of buns or steamed buns.However, there's a twisting process when making pinwheel buns, and how to make them look good and tasty depends on one’s technique.How to Make Pinwheel BunsIngredients Preparation200 grams of flour, 2 grams of yeast, 120 milliliters of water,sesame seeds 2 tablespoons,sesame paste 2 tablespoons,black sesame seeds 1 tablespoon, and a little sugar.

1. Mix the flour with sugar and black sesame seeds to combine evenly;

2. Dissolve the yeast in water, then add it to the mixed flour and stir until it forms a snow-like consistency; knead into a dough ball and let it ferment until it doubles in size;3. After fermentation, deflate the dough, roll it into a round shape, then stretch it to 2 mm thickness.

Spread sesame paste on both sides of the thin dough sheet, leaving about 2 cm wide at each end uncoated,then roll it up from one end, cut into small segments, take a segment and fold it in half, twisting it into"twisted" shape, arrange them neatly.4. Let the rolls rise for 20 minutes in a steamer;5. Steam over high heat for 15 minutes before serving.Tips: Do not spread too much sesame paste to avoid leaking out.

Pumpkin Sesame Paste Buns

Ingredients Preparation

400 grams of flour, 300 grams of pumpkin puree, 4 grams of yeast, appropriate amount of sesame paste, a little salt.

1. Mix the yeast into the flour and add it in portions with pumpkin puree to mix evenly;

2. Knead until you get a soft and firm dough; cover it with cling film for fermentation until doubled in size;3. Once fermented, knead well, stretch the dough into a large rectangular sheet, sprinkle some salt, then spread sesame paste,brush evenly, roll up from one end, cut into equal-sized segments, stack two of them together and press with a chopstick;4. Gently stretch the ends in opposite directions to form a twisted shape; let it rise for another 15 minutes before steaming.5. Steam over high heat for about 15 minutes until done.

Tips: Do not put too much sesame paste to prevent leakage.

Double-color Buns

Ingredients Preparation

200 grams of pumpkin puree, 400 grams of flour, 4 grams of yeast, 100 milliliters of water, salt, and oil.1. Peel the pumpkin, cut it into chunks, and cook in a microwave on high for 5 minutes; blend to make puree then cool down,

add 2 grams of yeast to the puree and mix with 200 grams of flour to form a smooth dough;

cover this dough ball with cling film and let it ferment for 2 hours.

2. The remaining 2 grams of yeast, combined with 200 grams of flour, add an appropriate amount of water and knead into another smooth dough; cover and ferment for 2 hours.

3. After fermentation, roll each dough ball into a thick rectangular sheet and stack them together; spread the surface with salt and oil,

roll up, cut into suitable size pieces, pinch to form a spiral shape, let it sit for another half hour before steaming;

4. Steam over high heat for about 25 minutes, then leave undisturbed for 10 minutes.

Crispy Buns with Stir-fried Fillings

Ingredients Preparation

One pinwheel bun, one piece of ham, half a cucumber, corn kernels as needed, chopped pickled cabbage, cumin seeds, toasted sesame seeds, salt as needed.

1. Cut the pinwheel bun into small square pieces; heat some oil in a pan on low heat and stir-fry the buns until golden,

2. Wash and cut the cucumber into cubes, dice the pickled cabbage, slice the ham, blanch the corn kernels;

3. Remove the buns when they are golden brown, add cumin seeds to the pan with a little oil for fragrance; stir-fry the pickled cabbage until fragrant,

4. Add in diced ham and cucumber cubes and cook until well mixed, then pour in the cubed buns and stir-fry until well combined;5. Season with salt and sprinkle toasted sesame seeds before serving.Boil medium-high heat for 5 minutes, then crush into a paste and set aside;

2. Allow the pumpkin paste to cool, then add 2 grams of yeast and 200 grams of flour, knead until a smooth dough forms, cover with plastic wrap, and let it ferment for 2 hours;

3. Mix the remaining 2 grams of yeast with 200 grams of flour, add an appropriate amount of water, mix into a smooth dough, cover with plastic wrap, and let it ferment for 2 hours;

4. Once fermented, roll out the dough into thick square pieces, stack them together, brush with salt and oil, then roll up;

5. After rolling up, cut into appropriate-sized segments, pinch both ends to form a circle, seal tightly, and allow to rest and ferment for half an hour;

6. Then steam in a steamer for about 25 minutes, let it sit for 10 minutes before serving.

Comprehensive guide on stir-fried flower rolls

Preparation of ingredients

One flower roll,Hamone stick,Cucumberhalf a piece,Corn kernels， ，Chinese cabbagea little, Sichuan pepper grains a little, roasted sesame seeds appropriate amount, salt a little.

Steps

1. Cut the flower roll into small square pieces, heat a little oil in a pan over low heat and fry the flower rolls until golden;

2. Wash the cucumber, cut it into cubes, slice the spicy Chinese cabbage and ham, boil the corn kernels;

3. Remove from the pan when the flower rolls are golden, add a little oil to the pan and stir-fry the Sichuan pepper grains first;

4. Add the ham pieces, cucumber pieces, and corn kernels, stir-fry until well combined, then add the flower roll pieces and mix evenly, season with salt and sesame seeds before serving.