Almond Rolls that are Not Cakes

Name: Almond Rolls that are Not Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 bowls Flour; 1/2 bowl water; 1.5 teaspoons yeast; a small piece pumpkin; 50g Almond pulp

by Le Xiaoyao

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Almonds contain a lot of nutrients, vitamins and trace elements, which can promote the blood circulation of subcutaneous capillaries and increase the nutrition of the skin. Regular consumption can effectively delay skin aging, make it rich in luster and elasticity, and have good whitening and beauty effects. .
The most common way to eat almonds is to grind them into almond milk. Don't throw away the almond residue after the juice is finished. Save it, add some sugar, milk powder, and hot oil to mix it into almond filling. Put it in when making buns or desserts. It tastes a bit crispy like coconut shreds. ...But with a strong almond flavor.
Every time you make a bun with almond juice, you will make two almond rolls by the way. Not only are they delicious, they also look a bit like a cake roll. "

Ingredients

2 bowls Flour
1/2 bowl Water
1.5 teaspoons Yeast
a small piece Pumpkin
50g Almond Pulp

Almond Rolls that are Not Cakes

1. Add 2 teaspoons of white sugar, 3 teaspoons of milk powder, and 2 teaspoons of hot oil to the almond dregs to form an almond filling.

2. The pumpkin is heated and pressed into a puree and mixed with some sugar to make a puree.

3. Use warm water to dissolve the white sugar for later use. After cooling, add yeast and mix thoroughly. Add flour to pumpkin puree and mix.

4. Stir all the above ingredients with chopsticks and knead it into a smooth dough.

5. Cover the kneaded dough with something and leave it to ferment for about an hour to 1.5-2 times its size.

6. After the dough has been vented, it is divided into several parts, one of which is a rectangle.

7. Roll the dough into a square dough sheet, then spread the almond filling on top, leaving a little on the side.

8. Roll it from one end, pinch it tightly, and face downwards.

9. Cover things and let them stand for about 15 minutes.

10. Spread corn leaves or wet gauze on the steaming rack, place the almond rolls on the steaming rack, and steam for about 20 minutes on medium heat.

11. The cut finished product.

Tips:
1) Pumpkin has a lot of water, so only 1-2 tablespoons of water to make yeast.

2) After turning off the heat, remember to simmer for another 3-5 minutes before opening the lid of the pot and it will shrink.

3) When uncovering the lid, be careful not to let the water drip onto the dough and affect the shape.

4) Wait until the pumpkin roll is cold before cutting it. The cut will be neater.