花卷还在做老一套？教你新做法，简单卷一卷，春天这样做松软好看又好吃。说起花卷我印象最深的是我在山西时，楼下的一家馒头店，各种包子、馒头、烧麦和花卷。口味繁多花型各异，它既是美食还是一种艺术，虽然我没有办法像他们做出多样式的花卷，但也能分享一下简单实用的制作技巧，今天就给大家分享一个夹心花卷的做法。

准备食材：

普通面粉、白糖、温水、玉米油、豆沙馅

具体做法：

1.准备400g面粉，20g白糖，210g温水和面，搅拌成面絮了，加上20g的玉米油，把面团揉匀揉光，直接搓成长条，再切小面剂。

2.取出来一块面剂把它给揉匀了，擀成长方形的饼皮，挤上一些豆沙馅，把豆沙馅给抹匀了，抹匀之后直接对折。

3.把饼皮切成小条，注意顶端不要切断。

4.把每一根小条都这样往外旋转几下，转出这个螺旋花纹。

5.然后以这个没有切断的部分为中心，这样卷起来。

6.现在这样花卷的生胚就做好了。

7.剂子都做好了，放在篦子上密封饧发到一倍大。

8.现在这个样子白白胖胖的已经发好了，咱们大火烧开，蒸20分钟，焖5分钟出锅。

9.看看刚蒸好的花卷漂亮吧，而且还非常的松软，喜欢就赶紧在家试试吧。

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