How to make colored rose flower rolls

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce colorful rose curls to you. If you study hard, you won’t have to envy others in the future.

1. Take 100 grams each of pumpkin and purple sweet potato, wash, peel and cut into strips for later use.

2.121 Use a spoon to evenly mash the steamed pumpkin and purple sweet potato and set aside.

3.212 Steam the pumpkin and purple sweet potato until cooked. Just cook until it’s soft.

4.1 Knead the dough in the previous step into a smooth dough.

5.2 Take 200g of ordinary flour each, add the crushed pumpkin puree and purple sweet potato puree respectively, divide a 5g packet of active dry yeast into two parts, dilute with warm water, add to the two parts of flour respectively, then take appropriate amount of baking powder and add to the two parts of flour respectively, knead the above two materials into dough with warm water.

6. Put the kneaded dough into a bowl, cover with plastic wrap, and let it rise for 30 minutes.

7. Let the dough rest.

8.1 Degas the dough, knead it again until smooth, and cut it into even-sized pieces (same as making dumpling wrappers).

9.2 Remove the bubbles from the proofed dough, knead it again until smooth, and cut it into even-sized dough pieces (the same as making dumpling wrappers).

10.12 Flatten the cut dough with your palm.

11.21 Roll the flattened dough into round pieces of uniform thickness (similar to dumpling skins, but a little thicker).

12. Take 6 rolled discs and arrange them in order. Divide one dough into three parts, roll each into a spindle shape, and place one on the disc as the core of the flower.

13. With the flower core as the center, slowly roll up the 6 discs in the previous step one by one, and then use a chopstick to slowly roll from the middle of the rolled dough in the same direction until it breaks (pay attention to the direction here, otherwise the petals will spread out)

14. Use chopsticks to roll each of the 6 pieces of dough in the middle and break them into two roses.

15. Make the bottom of the flower firmer and smoother, and the petals more three-dimensional and beautiful.

16. Let the finished rose rolls rise for about 10 minutes to make them fuller in shape.

17. Let the prepared rose rolls rise for about 10 minutes to make them fuller in shape.

18. Put the rose rolls that have been proofed into the pot, steam over high heat for 15 minutes after the water starts to boil, then turn off the heat and simmer for 5 minutes before serving. This is a steamed rose roll. Because it is dark and raining heavily outside, the lighting is not good for taking pictures. Please just make do with what you have.

19. Look at the steamed rose rolls.

20. Isn’t it tempting?

21. My daughter ate with relish.

22. This is the first time I make rose rolls, and the first time I post such a detailed recipe tutorial. It took me a long time to edit it, and the language may be a bit wordy, but it is detailed enough. I believe that everyone will be able to make beautiful rose rolls after reading it. Please support me.

23. The last one is a photo of me making flower rolls while my daughter was making trouble beside me.

The method of making colored rose rolls has been introduced, but everyone’s understanding of it is definitely different, so the taste will definitely be different. So, go try it and see what it tastes like when you make it yourself.