How to make a beautiful flower roll

The production of flower rolls looks complicated, but it is actually very simple. The preparation of the dough is very particular, and special attention needs to be paid to the ratio of water to flour. I often see chefs making steamed buns, and they are very good at making noodles. It still takes more practice to make it look like this. It is not so easy to make flower rolls look good. There are many ways to make flower rolls. Choose the one that suits you and keep it simple. Although flower rolls are delicious, they are very bloating, so you should eat them in moderation.

    practice

Dough: Put ingredient 1 in a bowl, add ingredient 2 and knead into a soft dough. If the dough sticks to your hands when kneading the dough, you can put some corn oil on your hands. Keep in a warm place until the dough has doubled in size. Divide the fermented dough into two pieces, roll each into a rectangular thin skin 0.5 cm thick (add as little flour as possible), apply a thin layer of corn oil on it, and then sprinkle evenly with 3/4 teaspoon of salt. Roll the thin dough into a tube (so that the rolls have layers) and cut it every 5 cm. Stretch the cut strips a little longer and pinch the two ends to twist them into flower rolls. Place the prepared flower rolls on a plate lined with paper towels and put them in the oven for 40 minutes. Put the steamed bun dough that has risen into the steamer covered with a wet cloth and filled with cold water. Put the food on the stove and turn on high heat. Wait until the water boils and steam rises. Then steam it on high heat for 14 minutes. Switch to medium heat (5 on an electric stove) and steam for 2 minutes. Then steam on low heat for another minute. Wait 2 minutes after removing from heat before removing the lid.

Purple Sweet Potato Rolls

  Ingredients

Purple potato, flour, yeast powder

  Production steps

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

2. Make another piece of white dough the same size as the purple 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.

  Chrysanthemum flower roll

  Raw material formula

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

  Preparation method

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