How to make a rose roll, how to make a rose roll?

450 grams of extra flour.

Rose rolls. 50 grams of old leavened dough.

125 grams of sugar.

25 grams of starch syrup.

Sodake. 50 grams of lard.

25 grams of honey roses.

50 grams of water.

Edible red pigment is suitable.

Ingredients: Purple potato, pumpkin, flour, yeast.

Purple potatoes and pumpkins are washed and peeled separately, steamed in the pot and then crushed on a cutting board with the back of a knife.

Add an appropriate amount of flour and yeast and mix into a dough with moderate firmness and softness for fermentation. Note: Pumpkin puree has more water, no need to add water; Purple sweet potato puree is relatively dry, and a small amount of water can be added.

I added more water, and the colors were not as vivid as they used to be. The ratio of flour to yeast is 100:1.

The fermented dough expands 2 3 times in size, becoming light and soft.

Add an appropriate amount of dry flour in batches and knead repeatedly until a slightly firm dough is formed. The kneaded dough has a smooth, non-sticky surface.

Sprinkle a little flour on the dough to prevent sticking, rub the dough and roll the strips, each flower roll needs 13 15 agents (prepare a small dot to make the heart of the flower, the others are slightly larger than quail eggs) The agent is all rolled round and rolled into a circle to make petals.

Take the smallest petal and roll it on the thin end of the chopsticks to make the center of the flower, put the second petal at the seam, and gently pinch the lower part to fix it (if there is more flour, you can use water to help glue) Glue all the petals in turn and put them in the pre-oiled egg tart mold Put it in the steamer for about 20 minutes Turn on high heat and steam for 20 minutes after boiling the pot (the steaming time can be adjusted appropriately according to the size of the flower roll.) My steamed flower rolls are about the size of the palm of my hand) Turn off the heat and simmer for a few minutes to uncover.

The pumpkin is steamed and mashed into a puree, add sugar, yeast powder, flour, grasp it well, roll it into a rose shape, and steam it in a pot.

Rose roll making tutorial.

Rose roll gourmet making tutorial.

Ingredients for rose rolls: appropriate amount of flour, milk generation, 5 grams of yeast, appropriate amount of water, a spoonful of sugar, half a dragon fruit.

The practice of rose rolls.

Step 1: Add water to the dragon fruit to squeeze the juice, pour it into a basin and add flour, sugar, yeast powder, and form a smooth dough twice the size.

Step 2: Roll into long strips and knead into a uniform dough.

Step 3: Roll out five dough doughs, staggered and stacked them separately, and brush the overlapping places with water.

Step 4: After folding, cut it from the middle and roll it up from the beginning.

Step 5: Put it in the steamer and steam for 15 minutes.

Step 6, may be the reason for adding milk, it turned out to be discolored, usually steamed with water is pink, this is the first time to change color, my family and I are very surprised.

Step 7, put the flower roll in the middle, get closer, and come out is a bouquet of flowers, and the number is set by yourself.

Rose roll making tutorial.