Low gluten wheat flour 1000g
Yeast 10g
Water 500g
Sugar 60g
Brown sugar ¼ cup
Oil 1/3 cup
Raisin 1 cup
Cinnamon a few tbsp
Scallion 1/3 cup
Mix 120F water, yeast and sugar together for 10 minutes. Add the mixture to flour and knead them together, cover the dough with a clear plastic and put in a warm place for about 1 hour or until it is twice in size.
Take the dough out and knead for 3, 4 minutes until it is silky smooth. Divide the dough into 3 pieces.
Steam cinnamon buns
Use a roller and roll the dough thin and flat. Cover the flat dough with a thin layer of oil and sprinkle with cinnamon, brown sugar and raisin. Fold the flat dough over a few times and cut it evenly into squares. Let them sit in a warm place and cover with plastic or damp cloth for about 30 minutes for second rise. Steam over boiling water for 12-15 minutes, when done turn the heat off let them sit with cover on for at least 5 minutes.
Steam Scallion buns
Use a roller and roll the dough flat and as thin as possible. Cover the flat dough with a thin layer of oil and sprinkle some salt, dried corn pepper powder and scallion. Roll the flat dough tight to a long roll. Cut the roll evenly into small pieces, stack two pieces together and use a chop stick press down from the middle. Let them sit in a warm place and cover with plastic or damp cloth for about 30 minutes for second rise. Steam over boiling water for 12-15 minutes, when done turn the heat off let them sit with cover on for at least 5 minutes.

低筋麵粉 1000 克
酵母 10g
水 500 克
糖 60 克
黑糖 ¼ 杯
油 1/3 杯
葡萄乾 1 杯
肉桂粉幾湯匙
蔥 1/3 杯

將 120 华摄度水、 酵母和糖混合在一起静置 10 分鐘。添加麵粉在一起揉成团，蓋上透明的塑膠或湿布放在溫暖的地方，大約 1 小時，或直到它兩倍大。
取出麵團，揉 3，4 分鐘，直到它光滑。把麵團分成 3 塊。

肉桂包
使用擀面棒，把麵團擀薄平。在平的麵團上擦薄薄的一層油，撒上肉桂粉、 红糖、 葡萄乾。折疊麵團幾次，把它均勻地切成正方形。用塑膠或濕布蓋住讓他們在一個溫暖的地方約 30分鐘第二次发酵。在沸水上蒸 12-15 分鐘，关火后不要揭盖至少 5 分鐘。

花卷
使 用擀面棒，把麵團擀平，盡可能薄。在平的麵團上擦薄薄的一層油，撒上一些鹽、 花椒粉和蔥。卷成一条。切成均勻的小塊，兩塊堆疊在一起、 從中間用筷子压下去。用塑膠粘膜或濕布蓋住讓他們在一個溫暖的地方呆約 30 分鐘第二次发酵。在沸水上蒸 12-15 分鐘，关火后不要揭盖至少 5 分鐘。