6 Flower Roll Recipes with Stunning Shapes

I. Jujube Flower Rolls

Ingredients: flour, red dates, yeast

Method:

1. Add water and yeast to the flour and knead into a smooth dough.

2. After fermenting until doubled in size, divide into small portions.

Grey Jujube Flower Rolls

3. First, roll each portion into a long strip, then press the center with chopsticks.

4. Bend the dough into an "S" shape, make about three bends, and then pinch the center with chopsticks.

5. Stuff a date at each bend, steam over high heat for 20 minutes.

II. Rose Flower Rolls

Ingredients: 300g all-purpose flour, 150ml warm water, 3g dry yeast, 35g sugar, 10g milk powder, 20g strawberry powder

Method:

1. Dissolve yeast in warm water, let sit for 5 minutes. Mix milk powder and sugar into the flour, then add the yeast water in portions.

2. Knead into a moderately soft dough, cover with plastic wrap and let it ferment.

3. Ferment until 1.5 to 2 times the original size, showing a honeycomb structure. Then knead the dough to expel air bubbles.

4. Mix strawberry powder into the dough and knead until evenly colored.

5. Roll the dough into a log, cut into even portions, sprinkle a little flour, and roll out into wrappers that are thicker in the center and thinner at the edges.

Rose Flower Rolls

6. After layering and pressing, roll the wrapper from top to bottom. Press down lightly on the center of the roll with chopsticks.

7. While pressing, roll the dough back and forth a few times to break it apart into a flower shape.

8. Arrange in a steamer with some space in between. Cover and let it ferment for about 10-20 minutes.

9. Bring water in the steamer to a boil over high heat, then steam over medium heat for 15 minutes. Turn off the heat, wait 3 minutes, then uncover and remove.

III. Two-Color Flower Mantou

Ingredients: 150g purple sweet potato puree, 400g flour, 4g yeast, 150ml milk, lemon juice

Method:

1. Squeeze about ten drops of lemon juice into the purple sweet potato puree. Divide the flour into two parts, adding the purple sweet potato puree to one part.

2. Add dissolved yeast in warm water to each portion of flour and mix well. Add milk and knead into two smooth doughs.

3. Let the doughs rise in a warm place until 1.5-2 times their original size, then punch down to release air. Divide each dough into small portions.

4. Roll the white dough into a round slice about 1cm thick. Place a rolled purple sweet potato portion in the center.

Two-Color Rose Mantou

5. Wrap it up like a baozi, with the seam facing down. Use a knife to cut it into equal parts without cutting all the way through.

6. Turn the cut sides to the top and pinch them into petal shapes.

7. Place a small purple and white round slice on top as the flower center.

8. Let it ferment in a warm place for 20 minutes. Steam over high heat for 15 minutes, turn off the heat, and remove after 2-3 minutes.

IV. Lotus Flower Rolls

Ingredients: 500g flour, soy milk, yeast

Method:

1. Place flour in a container, add appropriate amount of soy milk, add yeast and mix well. Let it sit for a while.

2. Knead into a moderately soft dough, cover with plastic wrap or let it ferment in a warm place until it increases to 1.5-2 times its original size.

3. Take out the dough, knead to release air, and divide into two portions. Take one portion, roll into a long log, and cut into appropriately sized pieces.

4. Knead each piece smooth. Group two pieces together and roll each into a round wrapper of even thickness.Lotus Flower Rolls

5. Fold the wrapper in half, then into a triangle, and then cut into one small triangle and two rectangles.

6. Align the same side of two identical wrappers. Stack them from bottom to top based on length (the small triangle on top).

7. Press the center of each group with a chopstick, then clamp the two groups together with chopsticks to form one piece.

8. After making all the pieces, let them proof for a second time for 20 minutes. Steam over medium heat for 20 minutes, turn off the heat, and let it sit covered for 5 minutes.

V. Pumpkin Flower Rolls

Ingredients: 190g pumpkin, 320g flour, 4g yeast

Method:

1. Steam the pumpkin until warm, mix in yeast and let sit for 5-10 minutes.

2. Add flour and knead into a smooth dough. Cover tightly and let it rise for 20 minutes.

3. Knead the dough smooth and divide into equal portions.

Pumpkin Flower Rolls

4. Take one portion, roll it into a ball, press it flat into a disc, and use a knife to cut it into 8 equal sections.

5. Pinch each section tightly into a petal shape. Cut a small round circle for the center and place it in the middle.

6. Arrange all shaped pieces on a greased steamer. Let them proof for a second time until doubled in size.

7. Steam the proofed pieces over high heat for 15 minutes, turn off the heat, and let them sit covered for 5 minutes.

VI. Golden Chrysanthemum Rolls

Ingredients: 100g pumpkin puree, 400g flour, 4g yeast, 150ml milk

Method:

1. Dissolve yeast in warm water, add to the flour and knead into a smooth dough.

2. After the dough has rested, knead it smooth again and let it ferment in a warm place until it increases to 1.5-2 times its original size.

3. Knead smooth again to release air, then divide into small portions.

4. Roll each small portion into a thin sheet about 0.3cm thick, then cut into long strips about 1.5-2cm wide.

5. Sprinkle some flour on top, stack the strips, and roll up from one end. Make two rolls in the same way.

6. Use a knife to make a cut on the outer edge of each small roll. Place the two rolls together and clamp them tightly.

7. Carefully open the small rolls and shape them into chrysanthemums.

8. Place over a pot of warm water to proof for another 20 minutes. Then steam over high heat for 15 minutes. Turn off the heat and remove after about 3 minutes.