Romantic Chinese Valentine's Day-color Rose Roll
1.
Take 100 grams each of pumpkin and purple sweet potato, wash, peel and cut into strips, set aside.
2.
Steam the pumpkin and purple sweet potato in a pot. It can be soft.
3.
Use a spoon to evenly press the steamed pumpkin and purple sweet potato into a puree, and set aside.
4.
Take 200 grams of plain flour each, add the crushed pumpkin puree and purple potato puree, divide 5 grams of a pack of active dry yeast into two portions, dilute with warm water, add them to the two portions of flour, and then take an appropriate amount Add baking powder to two parts of flour separately, and mix the above two parts with warm water to form a dough.
5.
Knead the dough from the previous step into a smooth dough.
6.
Put the kneaded dough in a basin, cover with plastic wrap, and let it rise for 30 minutes.
7.
Wake up good dough.
8.
Defoam the proofed dough, knead it again, and cut it into evenly sized dough (same as making dumpling wrappers).
9.
Exhaust the proofed dough, knead it again, and cut it into evenly sized dough (same as making dumpling wrappers).
10.
Flatten the cut noodles with your palm.
11.
Roll the squashed dough into a uniformly thick round piece (similar to a dumpling wrapper, but a bit thicker than a dumpling wrapper).
12.
Take 6 rolled discs and arrange them in order. Divide a face agent into three parts and knead them into a spinning cone shape. Take one of them and place them on the disc to make a flower core.
13.
With the flower core as the center, slowly roll up the 6 wafers in the previous step one by one, and then use a chopstick to slowly roll from the middle of the rolled dough in the same direction until it breaks (note the direction here, otherwise The petals will fall apart)
14.
Each 6-slice noodle roll is rolled from the middle with chopsticks and it becomes two roses.
15.
The bottom of the flower is firmer and smoother, and the petals are more three-dimensional and beautiful.
16.
Proof the finished rosette roll for about 10 minutes to make its shape fuller.
17.
Proof the finished rosette roll for about 10 minutes to make its shape fuller.
18.
Put the awake rose flower rolls on the pot, steam the pot on high heat, and then steam for 15 minutes, turn off the heat, and let it out for 5 minutes. This is a steamed rose roll, because it's dark, it's still raining outside, and the shooting light is not good. Let's make do with it.
19.
Look at the steamed rose rolls.
20.
Isn’t it tempting?
21.
The girl eats deliciously.
22.
This is the first time I have made rosette rolls. It is the first time to post such a detailed recipe tutorial. It has been edited for a long time. Maybe the language is a bit wordy, but it is detailed enough. I believe everyone will make beautiful rosette rolls after reading it. Please support me a lot.
23.
Finally, here is a picture of a girl messing with me when I was making Hanamaki.
