Sweet Potato Mashed Roses
1.
Preparation of all kinds of raw materials.
2.
Add milk and sugar to the bread bucket.
3.
Pour in the flour and put the yeast powder on top.
4.
Stir the flour and add the peeled and broken sweet potatoes.
5.
Start the dough-making program.
6.
After kneading into a smooth dough, take out the bread bucket, cover it with plastic wrap and let it ferment.
7.
Fermentation is successful.
8.
Take out the fermented dough, knead and exhaust.
9.
Then rub them into small strips and divide them into equal pieces.
10.
Roll out into small round skins and stack them one by one in groups of 5.
11.
Put a thin and thick noodle on the top as a stamen.
12.
From the end of the stamen, slowly roll up.
13.
After the roll is finished, cut in half from the middle. A little tidying up is the raw embryo of the rose.
14.
Do all the embryos in turn.
15.
Prepare the oil paper, place the rose peanut embryos, and transfer them to the steamer for the second fermentation.
16.
Put the fermented rose peanut embryos into a pot of boiling water, cover the pot and steam on high heat for about 15 minutes.
17.
Turn off the heat and simmer for 5 minutes. Uncover the lid and enjoy it beautifully.
Tips:
1: In order to facilitate the shape and look good, the dough should be as firm as possible.
2: Generally 5 pieces of dough rolls are used; 7 pieces can be used for skilled craftsmanship, and the layering of petals will be more abundant.
3: If there is no oily paper, you can apply a thin layer of oil directly on the steamer to prevent sticking.