Beautiful flowers will always wither one day, so that Chinese noodles bloom like flowers, and talents are both beautiful......

Today, I would like to share with you a method of adding yellow heart sweet potato puree to flour and dough, and using the method of bread shaping to make flower rolls, so that Chinese noodles can also bloom like flowers, and they will look both good.

Sweet Potato Rose Flower Roll:

300 grams of plain flour, 180 grams of sweet potato puree, 20 grams of caster sugar, 3 grams of yeast, 10 grams of water, 10 grams of corn oil, a little cranberry.

Here's how:

Put the sugar (or leave it alone) in the sweet potato puree and stir and melt, put it until warm, pour 3 grams of yeast with 10 grams of water, add flour and stir into a flocculent, add 10 grams of oil, and form a smooth dough. Add oil to make the dough not stick to your hands, and the amount of sweet potato puree can be increased or decreased according to the water content.

Ferment in a warm place until twice the size.

Knead well and exhaust, divide into 35 parts, knead the round and cover with plastic wrap for later use.

Roll out 5 portions

Stacked like this

Press it in the middle with chopsticks

Rolled

Cut from the middle

Stand up and become two roses

Do all in turn, put it in an 8-inch mold, smear oil at the bottom, oil can also be used to oil paper around it, oil paper demolding is more perfect, and then put a piece of cranberry in each flower center to decorate.

Put it in a warm place and ferment it for a second time until it is 1.5 times larger. This is what fermentation looks like.

When the weather is warm and the fermentation is sufficient, boil the water in the steamer (if the fermentation is not sufficient, you can boil the pot in cold water) and steam for 30 minutes over medium heat.

Demoulding flawlessly.

Break a sweet potato rose flower roll and taste it, it is soft and elastic.

Try it if you like it, you won't be disappointed.