Mother's Day Rose Roll

Mother's Day Rose Roll

1. Knead two doughs: white only added sorghum noodles (originally for the father-in-law, he has three highs and cannot eat sweet ones), red added red yeast rice powder, milk, sugar, and eggs.

2. Fermentation is twice as large, and the holes will not be retracted when the fingers are pricked, indicating that the fermentation is successful.

3. Take it out to exhaust, knead until it becomes smooth. A small amount of hand powder can be added in the middle.

4. Roll the red into thin slices, and cut the lower slices with a round abrasive tool. You can use other round objects, bowls or something.

5. 6 dough pieces, placed on top of the first dough piece in turn. Knead a small white dough and use it as a stamen. Don't ask why it is 6 tablets, this amount is more appropriate. You can also do whatever you want, 1-2 more, more petals are fuller, less petals are thinner. A little bit of water can be added to the middle line of the dough, which is more viscous.

6. Roll up and cut in the middle. (Note: all 6 noodles of the noodles need to be glued to prevent all the petals from sticking together after being piled together. Press the middle of the noodles with fingers to roll up and compact). If the dough is loose, just wipe it with a little water.

7. Slightly shape the petals.

8. Alternate placement of white and red is also possible.

9. Two-tone rose.

10. Roll out two kinds of dough thin. On white, put red dates at intervals.

11. White rolled up and compacted.

12. The red shape is carved out with an abrasive tool.

13. Then wrap the whole white red date dough. I didn't pay attention here, it is more beautiful to put the white closure together with the red closure. I can see the inside of the cutout, which is a failure.

14. Make round dough in the same way.

15. The carved red shape is placed on the white sheet. You can add a little water behind the shape to increase the viscosity.

16. Roll it out with a rolling pin.

17. Turn it over and roll up the shape with one side down.

18. Spread water on the closing area, face down, and push both sides inward to shape it. It can be cut at this time or after it is steamed.

19. Counting from the last finished product, let it stand for about 20 minutes, then put it on the steamer, steam for 20 minutes, turn off the heat and let it sit for 5 minutes before boiling.

20. After it's steamed, cut it well.

21. such.

22. Finished product.

23. Come one alone.

24. Come one alone.

25. Come one alone.

26. The finished product in the past, no details were taken, and I will redo it when I have time.

27. Past works.

28. Past works.

29. Banana bamboo shoot rolls.

30. Past works.

31. Weave straw mats.

32. Past works.

33. Past works.

34. Bean paste stuffing.

Tips:

1. The above two kinds of dough, about 500 grams each, the coarse grains should not exceed 1/3 of the total volume, and the taste will be better.
Red yeast rice powder is about 10-20 grams. Master it by yourself. Adding more will make the color darker, and adding less will make the color lighter.
2. Regarding the addition of water, water accounts for about 85% of the weight of the flour (of course, different flours have slightly different water absorption). Be sure to: add water slowly and stir until it becomes flocculent (the flour is basically stuck with water) , Then you can stop adding water and start kneading the dough. Knead the dough to do three light: hand light, pot light, smooth dough.
3. Making steamed cakes is similar to steamed buns. They both add yeast to make the noodles. The difference is that the steamed cakes do not need to knead the noodles and stir evenly with chopsticks, and no subsequent shaping is required. Water can be added to the same amount as flour. For example, 200 grams of noodles and 200 grams of water. Roughly this amount. The dough is put in the grinding tool and it is ready to be steamed in the pot.
4. Fermentation time and skills: In winter, turn on an electric blanket and put the quilt to ferment. Put warm water on the baking tray and leave it in the oven to ferment. Sit in a warm water pot to ferment and wait. It will take longer in winter, about 4 hours. Putting on the balcony is quick in summer. I knead it the night before, put it in the refrigerator, and got up in the morning.
5. After the noodles are made for the first time, they can be reshaped after exhausting again. Counting from the last finished product, leave for about 20 minutes in the middle for the second fermentation. This must be there, otherwise the finished product will not be sent.
Then you can put on the steamer, and steam for 15-25 minutes depending on the size. After turning off the heat for 5 minutes, you can open the lid and eat.
There are shortcomings in the above, but also hope that the master will guide you