[romantic Feelings of Tanabata Festival] Apricot Rose Roll

Name: [romantic Feelings of Tanabata Festival] Apricot Rose Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 250ml Red Amaranth Juice; 30g Sugar; a little Refined oil; 6g yeast

by Tao Ran Lily

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Today is the Chinese Valentine's Day, and everyone is familiar with the legend of the Cowherd and the Weaver Girl. Qixi Festival, also known as China’s Valentine’s Day, is also one of the most romantic festivals in traditional Chinese festivals, and it is also the most important day for girls in the past. It is said that today's roses are more expensive than the Western Valentine's Day on 2.14. Let's also come to meet the festive atmosphere and make a romantic meal named after roses for ourselves. It is not only pleasing to the eyes, but also satisfying the appetite.

A few days ago, I used red amaranth juice to make a rouge sesame ball. The steamed color is as good as rouge, so I want to try it to make a pink rose steamed bun, as my own Valentine’s Day gift, red amaranth juice rose The raw embryos of Hanamaki are pink, but they are still beautiful, but I am looking forward to it beautifully. When they are out of the pot, they must be the pink roses. I never thought that they turned around gorgeously after steaming in the sauna. , Transformed into an apricot rose, just like Loli transformed from a lovely princess into a noble and elegant young woman. Red amaranth juice is not tolerant to high temperature. I don't know if it will fade severely when it is added to flour, so it will be tested later.

In such a romantic holiday, I would like to send myself a blessing, and I also wish all the gourmets and lovers of the world will eventually become relatives, and the family will be happy and healthy. "

Ingredients

[romantic Feelings of Tanabata Festival] Apricot Rose Roll

1. Raw material map

[romantic Feelings of Tanabata Festival] Apricot Rose Roll recipe

2. Wash the red amaranth and blanch it in water;

3. Red amaranth is picked up, mashed, and gauze is twisted for juice;

4. Add a spoonful of balsamic vinegar to the red amaranth juice, and the color will become very pink.

5. Add yeast powder to the amaranth juice to dissolve;

6. Take a stainless steel plate, sift into the flour, add appropriate amount of sugar and refined oil, pour the yeast water into the flour, and stir it into a flocculent shape with chopsticks

7. And form a smooth dough;

8. Cover the dough with a damp cloth or plastic wrap and leave it in a warm place to ferment to twice its original size;

9. After the fermented dough is fully kneaded, the bubbles in the dough are fully kneaded and restored to its original size;

10. Take an appropriate amount of dough and knead it into a long strip.

11. Knead round, roll into round slices;

12. Change the knife to cut the dough in half;

13. Take a chopstick and roll up a petal on one end of the chopstick as a stamen;

14. Then take the second petal and roll it up from the opposite side;

15. Roll up the remaining petals one by one, and finally gently pull out the chopsticks, arrange the petals, and a rose is completed.

16. Cover the steamer with clean zong leaves and brush with a thin layer of oil. Place the raw rosette rolls on the steamer and let it stand for 20 minutes.

17. After the water boils, place in a steamer and steam for 10 minutes. Turn off the heat for 3 minutes before removing the lid to prevent the steamed buns from shrinking.

18. Finished picture

Tips:
1. Whether the steamed bun is smooth or not depends on the kneading. After kneading it to three light (pot light, hand light, surface light), wake up for 5 minutes, then knead it again, repeat 2-3 times, and then ferment it again. Steamed buns will be smoother.

2. Add a little salad oil when mixing the noodles to make the steamed buns more shiny.

3. The steaming time of steamed buns depends on the size of slow steamed buns. If the steamed buns are larger, the steaming time will be longer. If the steamed buns are smaller, the steaming time should be relatively reduced.