The Chrysanthemum Rolls that You Can Tear and Eat are Not Only Delicious, But Also Beautiful!

Name: The Chrysanthemum Rolls that You Can Tear and Eat are Not Only Delicious, But Also Beautiful!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zhongyu Multi-purpose Wheat Core Flour; 5g Luyuan Peanut Oil; 100g milk; 15g Sugar; 3g yeast; 200g pure water

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I always hear my friends complaining that my children are picky and picky. Today Mai Miao teaches you to make this beautiful, noisy and delicious chrysanthemum flower roll. Children’s stomachs are very fragile. Eating some pasta is good for digestion and absorption, and pasta can also make many tricks, from the appearance to the taste, which is liked by the children, making the children fall in love with eating and not picky. You can do it now! Very detailed steps, follow the operation and zero failure! And daisies are very popular these days! You know the value~

Ingredients

500g Zhongyu Multi-purpose Wheat Core Flour
5g Luyuan Peanut Oil
100g Milk
15g Sugar
3g Yeast
200g Pure Water

The Chrysanthemum Rolls that You Can Tear and Eat are Not Only Delicious, But Also Beautiful!

1. Prepare the ingredients.

The Chrysanthemum Rolls that You Can Tear and Eat are Not Only Delicious, But Also Beautiful! recipe

2. Melt the yeast powder with a little bit of cold water.

3. Put flour, sugar, and melted yeast powder in the baking bowl.

4. Pour the milk in a little bit, and use chopsticks to stir the flour into a gnocchi shape.

5. Add a little bit of cold water and continue to stir the flour into gnocchi with chopsticks.

6. Knead the gnocchi into a smooth dough and leave it at room temperature.

7. The dough that has been fermented has many honeycombs.

8. Put the prepared dough on the chopping board and knead it smoothly (it will be sticky, so you need to sprinkle more dry powder), let it rest for 20 minutes.

9. Take 200 grams of dough, roll it into thin slices, and brush with cooking oil.

10. Roll up along the short side of the dough sheet, with the seal facing down.

11. Cut a 1 cm thick pasta and drain it.

12. Use chopsticks to sandwich the two noodles.

13. Use scissors to cut each piece of the four petals. As shown in the picture, the finished chrysanthemum roll will be proofed at room temperature for 30 to 40 minutes (in summer, the room temperature is higher, and the proofing time can be shortened).

14. After proofing, put it on the steamer of the steamer, and steam it on high heat for 15 minutes after boiling.

15. It's soft and delicious, with rich milk flavor.

Tips:
The amount of liquid when mixing the noodles is for reference only, the water absorption of the flour is different; the steaming time is adjusted according to the size of the chrysanthemum rolls made.