Chinese Roasted Flower Roll

Name: Chinese Roasted Flower Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some High flour 250g; 100g Old face; Around 120g Shimizu; 200g Purple Sweet Potato; 80g Ground peanuts; 50g Masu; Some yolk; Some Egg white; 1/2 tsp salt; 60g Plant whipped cream; 10g Bai Qiao; 1 tablespoon Vegetable oil; a little White sesame

by 76 Little Dragon Girl

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Making this Hanamaki was purely accidental. It was made with the leftover cream from the birthday cake. It also consumed a piece of old noodles and half a box of purple potatoes that had been in the refrigerator for a long time.

I often hear from my mother that the meringue can be made with vegetable oil, and the preparation is also layer by layer. Since baking, Mom has helped me a lot. She helped me learn many things, such as purple sweet potato, distiller’s yeast and so on. Two days ago, she helped me buy a bag of high noodles, which only cost 1.8 kilograms. There is a lot of it, so it has a say in quite a bit. This time, the Hanamaki is dried according to the method of brushing vegetable oil, but the layering is not obvious, but the taste is much better than that of no oil. It is another new work after the first homemade pineapple bun. My own recipe is not necessarily good, but I like this kind of production process, according to the existing raw materials at home, according to my own preferences and without restriction, I can play to my heart, one word-beauty! "

Chinese Roasted Flower Roll

1. 250g high powder, 1/2 teaspoon of salt, 60g vegetable fresh cream, 100g old noodles, 10g white cake, 120g water.

2. Filling: 200g purple sweet potato, 80g chopped peanuts, 50g mozzarella, 1 tablespoon of vegetable oil. Surface decoration: a little egg yolk, a little egg white, a little white sesame.

3. Thaw the old noodles, cut into small pieces, and put them in the flour.

4. Look at the old noodles, there are already many pores inside.

5. Knead it into a smooth dough. The addition of fresh cream makes the dough very hard. Add water slowly to form a soft dough.

6. Let it relax at room temperature for 30 minutes.

7. Sprinkle thin powder on the panel and roll out rectangular slices.

8. Brush with vegetable oil and sprinkle some mozzarella.

9. Fold in half and press the interface tightly.

10. Three folds twice.

11. Roll out into a rectangle (roll gently, dust the board to prevent sticking).

12. Cut in half crosswise and spread purple potato puree evenly on the half.

13. Sprinkle a layer of mozzarella, spread a layer of crushed peanuts, and then sprinkle a layer of mozzarella, and compact.

14. Pinch the two long sides tightly, gently round into a long strip, and cut into 2-3cm pieces.

15. Brush the surface with egg yolk and sprinkle some white sesame seeds.

16. Roll out the remaining half of the dough into a thinner rectangle, and spread thick peanuts and mozzarella on top.

17. Roll up from the long side into a flower roll.

18. The surface of the peanut rolls is brushed with egg white and sprinkled with Masu.

19. Preheat the oven at 180 degrees for about 20 minutes. The purple sweet potato rolls can be colored, but the peanut rolls are not clearly colored.

20. It looks baked.

Tips:
Sugar is added to the dough. Because vegetable cream is sweet and suitable for light taste, I just eat it. JM who like sweeter can add 10-20g white sugar to the dough.

2. The function of adding Masu is to act as a binder to prevent the filling from falling apart; the other is to increase fragrance.

3. I learned that my friends can also make vertical pictures, but it doesn’t work, it will be PS or light and shadow. Could you please tell me how to cut the picture to the same size, that is, the length and width of each picture are the same, thank you ~

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Chinese Roasted Flower Roll

Ingredients

Chinese Roasted Flower Roll

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