Lotus Roll

Lotus Roll

1. Melt the yeast in warm water, add it to flour in portions, mix well, knead it into a smooth dough, and ferment to 2 times its size.

2. The fermented dough is divided into 24 parts, 4 parts of which are added with red yeast rice noodles and knead evenly to form a red curved dough.

3. Take two white doughs and roll them into round pieces of the same size.

4. The two dough pieces are stacked horizontally and vertically to form two sectors.

5. Cut into three equal-width portions, the smallest portion is unnecessary, and you can wait until the last to form a dough before making it.

6. Fold them in the order shown in the picture~The smallest piece of dough is also folded into a fan with red curved flakes for cutting, so that the flowers will come out~

7. Use a bamboo stick to press it from the middle.

8. Press two bamboo sticks on both sides of the dough and squeeze it toward the center at the same time.

9. After making all the dough in this way, my noodles are placed in different directions. Dear folks can see that there is something wrong? See which style you like, you can play it by yourself~

10. After finishing the shape, cover with plastic wrap and put it in a warm place for 20 minutes.

11. Add water to the pot, add cold water to the pot, turn to a medium-low heat and steam for about 15 minutes after the high heat is boiled, and then simmer for about 3 minutes after turning off the heat.

Tips:

Tips:
1. Do not add water all at once, but use bit by bit, slowly knead it into a smooth dough.
2. The fermented dough must be completely exhausted so that the surface of the dough is smooth.
3. The dough will be fuller if the second proofing is done well.