The flower-like flower roll is easy to make with a simple twist, and you can eat two in one go

Flower roll is a traditional pasta, as the main pasta in daily life, often appears on everyone's table, can be salt or sweet, with soft dough, to make a beautiful shape, the taste is diverse, both fluffy, soft, multi-layered, and chewy. After fermentation, the soft dough is processed by skillful hands to make a beautiful shape, layered on top of each other, and the high value of it makes people have an appetite when they look at it. Compared with the ordinariness of steamed buns, it adds flavor, and compared to the complexity of making steamed buns, it saves effort.

 The flower rolls I made today, on the basis of the original scallion oil, added diced carrots, diced ham, is a meat and vegetable match, I didn't expect to make the flower rolls, the appearance is particularly good-looking, all like blooming flowers, amazing, of course, the taste is also very good.  

The steps are as follows

【Ingredients】300 grams of flour, 3 grams of yeast powder (5 grams of sugar can be added to accelerate the fermentation of the dough, if you don't like it, you can leave it out), 50 grams of green onions, 50 grams of carrots, 50 grams of diced ham.

【Seasoning】4 grams of salt, 3 grams of Sichuan pepper powder.

【Specific process】

(1) Put the flour into the basin, add yeast powder and mix well, add 160 grams of warm water in batches, stir while adding, stir into a flocculent dough, knead it into a smooth dough, and then put it in a warm place to ferment as soon as possible, or squat on the warm water basin, but the water temperature should not be too high, not more than 40 degrees.

(2) Cut the green onion into chopped green onions, the ham into cubes, and the carrots into cubes for later use.

(3) After the dough wakes up, it presents a rich honeycomb tissue, inserts a nest in the middle of the dough with your hands, does not retract, then move the dough to the board, knead and exhaust, form a round dough, sprinkle the dough, roll it into a large dough sheet with a rolling pin, first brush a layer of oil evenly on the dough sheet, and then shake the salt and five-spice powder evenly on it, then sprinkle the green onion, carrot dice, and ham cube evenly in turn, after putting all the materials, slowly roll up the dough from one end, and roll it up. Use a knife to cut it into evenly sized small agents about 4 cm wide, stack the two small agents together, first press them vertically in the middle of the dough with chopsticks, then pinch the two ends with both hands, slightly elongate a little, and then twist the two hands in the opposite direction a few times, and finally stack the two ends together, put them away, and stick them to the bottom of the flower roll, so that the whole process is down, and a beautiful flower roll is ready.

(4) After the cage cloth is wet, spread it in the steamer (after the cage cloth is wet, the flower roll will not stick to it), add warm water to the pot, put the steamer on it, and then put the flower roll into the steamer, when put, leave a gap between each flower roll, because the steamed flower roll will expand a lot, at this time, do not rush to start steaming, let the flower roll in the pot for secondary fermentation, about fifteen minutes.

(5) After the second fermentation, the flower roll begins to get bigger again, and it feels lighter when you pick it up, then turn on high heat to steam, wait for the water to turn on the steam, change to medium and low heat, steam for another 20 minutes, and then turn off the heat, at this time, don't be in a hurry to open the lid, let the flower roll simmer in the pot for another three minutes and then take it out, and the delicious flower roll will be out of the pot.

Tips

(1) When the weather is cool, use warm water when mixing the noodles, or add some sugar to promote fermentation.

(2) After the flower roll is ready, don't forget to steam it after the second proofing, so that the steamed flower roll will be puffy and soft.

(3) Turn off the heat after the steaming time is up, do not open the lid in a hurry, simmer for another three minutes, and then take it out to prevent the steamed flower rolls from suddenly retracting when they are cold.