Two-color flower roll
This tutorial shows you how to make two-color flower rolls, with 26 steps in total. First, here's a picture of the finished product.
Method
- 01
Step 1
Here's a picture of the finished product.
- 02
Step 2
Remove the old leaves and tough stems from an appropriate amount of amaranth, wash it clean, and cook it in a pot of boiling water.
- 03
Step 3
After rinsing them in cold water, put them in a juicer with a little water and blend them into juice.
- 04
Step 4
Strain the blended juice through a sieve.
- 05
Step 5
Pour the vegetable juice into a small bowl, add two teaspoons of baking powder and one teaspoon of sugar, stir until dissolved, and then add it to the flour in three batches. The ratio of water to flour is 1 : 2 , but of course, you should adjust the water ratio according to your own flour, as some flours absorb water while others do not.
- 06
Step 6
Knead the dough until it becomes smooth.
- 07
Step 7
Cover with plastic wrap and let it ferment at room temperature; this is what people often refer to as leavening dough.
- 08
Step 8
In a separate bowl, add two small bowls of flour, and a small cup of room temperature water with 2 teaspoons of baking powder and one teaspoon of sugar (dissolve in warm water if the temperature is low). Add the water to the flour in three batches while kneading, keeping the water-to-flour ratio at 1:2.
- 09
Step 9
Knead the flour into a smooth dough.
- 10
Step 10
Cover with plastic wrap and let it ferment on one side.
- 11
Step 11
When the flour has doubled in size and has many air pockets, the dough is ready (white dough).
- 12
Step 12
The dough made with amaranth juice also fermented for two hours and was ready.
- 13
Step 13
Now sprinkle some dry flour on the dough.
- 14
Step 14
Sprinkle 2 teaspoons of baking soda evenly on the baking mat.
- 15
Step 15
Place the white dough and green dough separately on the baking mat shown in the picture above and knead them gently. (Do not knead too vigorously, as this will over-knead the dough, resulting in hard and unappetizing steamed buns. Also, do not add any raw flour, as this will make the steamed buns less fluffy.) Knead the baking soda and flour into the dough until evenly distributed. (Because I was taking pictures while kneading the dough, I couldn't take pictures of the kneading process, so I'll skip that part.) Knead the dough until it is smooth, as shown in the picture below.
- 16
Step 16
Then transfer the dough to a baking mat and roll it out with a rolling pin to make a thicker sheet.
- 17
Step 17
Place some cooking oil on the white dough, cover it with the green dough, and also apply cooking oil to the green dough. Continue rolling it out thinner.
- 18
Step 18
Roll the dough from bottom to top into a long strip like this.
- 19
Step 19
Apply a little water to the opening; the water is to prevent it from coming undone.
- 20
Step 20
Cut off both ends.
- 21
Step 21
Cut it into small pieces like this.
- 22
Step 22
Pressing patterns onto the dough with chopsticks, left and right, creates one type of flower.
- 23
Step 23
The second one was only pressed down once.
- 24
Step 24
Place the prepared flower rolls one by one into the steamer, cover the pot, and let them rise a second time for about 15 to 20 minutes. (The time can be shorter if the temperature is high and longer if the temperature is low).
- 25
Step 25
Turn on the heat after 15 minutes. (Because the local temperature has reached 38 degrees Celsius, I only used 15 minutes for the second proofing, so you can turn on the heat after 15 minutes.) After turning on the heat and waiting for the water to boil, steam over high heat for 20 minutes. The aroma of the steamed buns will fill the whole house, and the flower rolls will be cooked by then. But don't rush to open the lid, because if you do, the flower rolls will collapse. Wait ten minutes before opening the lid, and you'll have soft and fluffy flower rolls.
- 26
Step 26
Once it's cooked, serve it and enjoy! It tastes amazing!
Nutrition
Nutrition has not been calculated for this recipe.