How to make brown sugar flower rolls

In fact, scallion steamed buns are the most delicious among all steamed buns, but you can also choose according to your taste. Brown sugar flower rolls are also a good choice, the sweet taste is quite good. When making brown sugar rolls, pay attention to the amount of brown sugar you put in, don’t put too much. For some diabetic patients, it is not recommended to eat such sweet things. You can eat one or two, and it’s okay to eat less. Pay attention to the amount of sugar when making brown sugar rolls.

1Add baking powder to the flour, mix well, add water, knead into a smooth dough, and place it indoors to ferment.

2 Add warm water to baking soda and mix.

3 Pour baking soda water on the fermented dough.

4 Knead the dough until smooth.

5 Knead the dough until smooth.

6 Place the dough on a panel and continue kneading for ten minutes and adding sugar for fifteen minutes.

7Roll the dough into a large thin sheet.

8 Brush with a layer of oil and sprinkle with brown sugar.

9 Slowly roll it together from one side.

10 small doses.

11Twist it into a flower roll shape and place it on the steamer.

12 Put the pot on the fire in advance, boil the water, put in the steamer, steam on high heat for ten minutes, turn off the heat, and wait for another five minutes to remove the lid.

Purple sweet potato roll production steps:

1. Steam the purple sweet potato until soft, peel it and mix it with flour, appropriate amount of yeast powder and sugar to make dough.

2. Knead another piece of white dough that is the same size as the purple sweet potato rice ball.

3. Let it rise until it doubles in size.

4. Knead the two doughs separately.

5. Roll them into pieces, roll them together, roll them again to make them stick together, and then roll them into a roll.

6. Let it rest for 20 minutes, steam it for 20 minutes after the water boils, and simmer it for 10 minutes.

How to make chrysanthemum flower rolls

Original chrysanthemum flower roll recipe:

450g premium flour 50g old yeast dough 5g baking soda 50 honey cherries 230g water

How to make chrysanthemum flower rolls:

1. Make the dough: Mix flour, water and yeast into dough and let it ferment.

2. Add alkali: Add baking soda to the fermented dough and knead it repeatedly. Cover it with wet gauze and roll the chrysanthemum flowers with sugar for about 15 minutes.

3. Shaping and cooking: Knead the fermented dough that has been sugared evenly, roll it into round strips with a diameter of about 2 cm, and tear it into 50 pieces. Take 1 piece of dough, rub it into a round strip with a diameter of 0.8 cm with your hands, hold the two ends of the strip, twist it in opposite directions to form two connected circles, use two bamboo chopsticks to spread them apart, pinch the two circles into four petals from the waist, and then use a knife to cut the four petals into eight petals at the middle seam, and place a candied cherry in the middle.

4. After all the dough has been prepared, put them into the steamer together and steam them over high heat with boiling water for about 15 minutes.

Extended reading: What are the types of flower rolls?

Huajuan can be called layered steamed bun. It is made by kneading the dough into sheets, then stacking different sheets of dough alternately or applying a layer of auxiliary material on the sheets of dough, and then rolling up to form different color layers or separated layers. There are also those that are rolled up and then tightly wrapped, twisted or folded into various shapes, and then proofed and steamed to become beautiful and delicious steamed buns. There are many kinds of colors and patterns. Huajuan has a unique taste, which can better reflect the flavor of the auxiliary ingredients than a simple mixture of two or more ingredients, and forms a distinct difference in taste, presenting a special sensory enjoyment.

1. Oil rolls

In some places, oil rolls are called flower rolls, scallion oil rolls, etc. They are made by adding a layer of auxiliary materials containing oil and salt to the kneaded dough, and then rolling it into shape. They have the characteristics of salty and fragrant. Chopped green onion, minced ginger, Sichuan pepper powder, pepper powder, five-spice powder, fennel powder, sesame powder, chili powder or chili oil, cumin powder, MSG, etc. may be added to the auxiliary material layer of the oil roll to increase the flavor.

2. Multigrain flower rolls

Multi-grain flower rolls are made by stacking a layer of multi-grain dough on top of kneaded wheat flour dough, pressing them together, and then rolling and cutting them into shape. The grains commonly used for flower rolls include corn flour, sorghum flour, millet flour, black rice flour and sweet potato flour.

3. Sweet flower rolls

In addition to oil rolls and multi-grain rolls, there are also sweet rolls such as chocolate rolls, sugar rolls, egg rolls, jam rolls, bean paste rolls, and lotus seed paste rolls. The appearance is exquisite, white and beautiful, the taste is delicate and sweet, and it remains soft after cooling. Some can be used as daily staple food, and some are snack foods suitable for both young and old, with great development potential.

4. Other special flower rolls

Some flower rolls with fine workmanship and very special flavor and taste, such as the five-color rolls, have beautiful colors and shapes. They are generally used as banquet accompaniments and hotel pastries. They are also high-end pasta consumed by the people.