Creamy Purple Sweet Potato Rose Roll
1.
Prepare the ingredients for the dough: flour, Angel yeast; milk; purple sweet potato; milk powder; the amount of yeast used is about 1% of the weight of flour, and the amount of flour and water used is about 2:1;
2.
Purple sweet potato is steamed and mashed into puree;
3.
Warm the milk first, about 30-35 degrees Celsius, pour the yeast in, stir and let stand for 5 minutes;
4.
After the yeast is dissolved, pour it into the flour and mix well. Add the mashed purple potato, salt, sugar and milk powder;
5.
First use chopsticks to stir into floc;
6.
Then knead it into a smooth dough, cover it with wet gauze, and ferment;
7.
The dough has been fermented to twice as large. The current temperature is about 25 degrees, and it has been fermented for about 1 hour. Test whether the fermentation is successful: You can dip your fingers in some flour and poke holes in the dough. If it does not rebound or collapse, the fermentation is successful. ；
8.
After the fermented dough, fully knead out the air inside with your hands;
9.
Then knead it into a dough, cover it with plastic wrap, and let it rest for 15 minutes; divide the loosened dough into two parts, take one of them and knead into a long strip;
10.
Cut into small doses of similar size;
11.
Use a rolling pin to roll it into a round piece with a thin edge and a thicker middle;
12.
Take 4 of the rolled discs and stack them together as shown in the picture;
13.
Press the noodles with chopsticks as shown in the picture;
14.
Pull out the chopsticks, there will be an indentation, which makes the noodles at the indentation stick together; roll up the noodles from one end;
15.
Roll
16.
Cut with the indentation in the middle of the knife edge;
17.
Cut the face down, put it upright, arrange the petals, and the embryo of the flower roll is ready;
18.
Brush a little oil on the bottom of the steamer, put in the raw embryos of Hanamaki, cover the pot, let the Hanamaki mash for another 20 minutes; put an appropriate amount of water in the steamer, put the fermented embryos in the steamer, cover the pot tightly, and steam over high heat. Turn off the heat after about 15 minutes, wait for about 3 minutes, open the lid and take it out;
19.
Is the steamed purple sweet potato rose roll beautiful?
20.
There was a piece of dough left, and I used it to make a pot of the more common Hanamaki shape; the dough was rolled into a thin piece of dough;
21.
Brush the noodles with salad oil; because the noodles are sweet, I didn't add salt and chopped green onion!
22.
Roll up slowly from one side;
23.
Cut into small doses about the size of an image trapezoid;
24.
Use chopsticks to press hard from the middle;
25.
Do it in sequence
26.
Brush a little oil on the bottom of the steamer, put in the raw embryos of Hanamaki, cover the pot, let the Hanamaki mash for another 20 minutes; put an appropriate amount of water in the steamer, put the fermented embryos in the steamer, cover the pot tightly, and steam over high heat. Turn off the heat after about 15 minutes, wait for about 3 minutes, open the lid and take it out;
27.
Steamed purple sweet potato rolls;
28.
Pink~.
29.
Light breakfast: purple sweet potato rose flower roll + homemade soy milk + boiled egg + corn + kiwi
Tips:
1. The purple sweet potato must be cooked thoroughly;
2. The amount of water in the purple potato dough is only for reference, it will vary due to the difference in the water content in the purple potato mash, the specific amount should be determined according to the actual situation;
3. When putting the raw embryos of Hanamaki into the steamer, leave a certain gap between each embryo to avoid sticking together after steaming and increasing in volume;
