The practice of dragon fruit flower rolls

Red heart dragon fruit flower roll method

Ingredients: half a dragon fruit (170 grams of juice), 640 grams of flour, 170 grams of water, 4 grams of yeast, 20 grams of sugar.

method

Step 1: Cut the red dragon fruit in half, dig out the flesh of the dragon fruit with a soup spoon and put it in the net, then use the soup spoon to mash the dragon fruit and put the juice into the soup pot.

Step two

1. Purple dough: Add 2 grams of yeast powder and 10 grams of white sugar to the dragon juice water and stir well. Add 320 grams of flour to the soup bowl, pour in the mixed juice, stir into a flocculent shape, and knead the flour into a smooth dough.

2. White dough: 170 grams of warm water, add 2 grams of yeast powder, 10 grams of white sugar, and stir well. Pour 320 grams of flour into the soup basin, pour in the prepared yeast water, stir into a flocculent, and knead the flour into a smooth dough.

Step 3: Put the purple dough and white dough into the cutting board respectively, and then knead both doughs into long strips of the same length with your hands.

Step 4: Cut the two strips into small pieces of uniform size with a cutting board, and then sprinkle dry flour to prevent sticking.

Step 5: First take a small white agent and press it flat, use a rolling pin to roll it into a round thin dough sheet, and then take a small purple agent and press it flat, and use a rolling pin to roll it into a round thin dough sheet.

Step 6: Cover the purple dough sheet on the white dough sheet, cut it into 4 parts with a cutting board, and then cut the other two pieces into small portions with a cutting board

Step 7: First stack two large dough sheets, then stack four small dough sheets on the large dough sheet, and press it tightly with a chopstick from top to bottom.

Step 8: Remove the chopsticks, and then roll up the head and tail of the flower roll with your hands, so that a beautiful flower roll is ready.

Step 9: After all the flower rolls are done, put them in the steamer, and paste the bottom of the steamer with oiled paper to prevent sticking. Cover and let rise for 30 minutes.

Step 10: After 30 minutes, put the steamer into the pot, steam it over high heat for 13 minutes, remove the lid of the pot, and clip the flower rolls out.