The thickness is matched with two-color flower rolls, which are no longer difficult to swallow but the more you chew, the more fragrant they are, and they are more delicious than pure white noodles

Today I will share with you a black and white two-color matching, two-color flower roll with thick and thin ingredients, shaped like a butterfly, the method is simple, just a roll, a roll, a press, a novice who will not twist the flower roll Xiaobai can also do it very beautiful, nutritious and delicious healthier, like you to do it too                                                           

Two-color flower rolls

Black dough: 200 grams of rye flour, 100 grams of plain flour, 3 grams of yeast, 180 grams of milk.

White dough: 300 grams of plain flour, 3 grams of yeast, 180 grams of milk.

Here's how:

Step 1: White dough, use 180 grams of milk to dissolve 3 grams of yeast, pour in 300 grams of plain flour, stir into a flocculent, and knead into a smooth dough.

Step 2: Black dough, use 180 grams of milk to dissolve 3 grams of yeast, pour in 200 grams of rye flour, 100 grams of plain flour, stir into a flocculent shape, and knead into a smooth dough.

Step 3: In about 30 minutes, both doughs have risen to twice their size.

Step 4: Knead the two types of dough separately and knead them back to their original size.

Step 5: Roll out the white dough into a large rectangular dough sheet, the thickness depends on personal preference, the thinner the flower roll, the richer the layer.

Step 6: Roll out the black dough into a dough sheet that is the same length as the white dough sheet and about 3 cm in width for the final closure. Then stack onto top of white dough sheets.

Step 7: Spread a layer of oil evenly, sprinkle with an appropriate amount of salt according to your taste, or sprinkle some favorite spices: such as thirteen spices, five-spice powder, etc., and finally sprinkle a little dry flour and roll it up, closing it down.

Step 8: Use a knife to cut into an isosceles trapezoidal shape with a shorter top and bottom as shown in the picture.

Step 9: Stand up with the top and bottom up, press it in the middle with chopsticks, and press it to the end, being careful not to break it.

Step 10: Put water in the steamer and put it on the steamer for a second time to let it rise for 15 minutes.

Step 11: Bring to a boil over high heat and steam over medium heat for 15-20 minutes depending on the size of the rolls. Turn off the heat and simmer for 3-5 minutes, open the lid.

Step 12: Dry until warm and ready to eat, one-third of the coarse grains with two-thirds of the fine grains, and do not find the coarse grains difficult to swallow. It was made into a flower roll, smeared with oil, added salt and seasonings, but the more you chew, the more fragrant it became, and it was much more delicious than pure white flour steamed buns