Chrysanthemum roll
Steaming steamed buns on the 29th day of the twelfth lunar month means that there will be a good start for a prosperous life in the coming year. Steam out some shapes such as jujube towers and bergamot, then squeeze a few bean stuffing buns and jujube paste buns of various shapes, and add red dots to make auspicious.
Recipe Recommendations
- fermented dough appropriate amount
- ham sausage appropriate amount
- egg skin appropriate amount
- sesame oil appropriate amount
- milk fragrance
- steamed
- several hours
- simple
Steps for Chrysanthemum roll
1
Ingredients: fermented dough, ham sausage, egg skin. Seasoning: Sesame oil (or edible oil).
2
Cut the ham sausage and egg skin into minced respectively.
3
Roll out the fermented dough into rectangular thin slices, brush half of the dough with oil, sprinkle with egg skin, and roll it into a strip toward the middle.
4
Conversely, brush oil on the other half of the dough sheet.
5
Sprinkle with minced ham evenly.
6
Roll it into the middle in double.
7
Cut the double roll into slices with a thickness of 1 - 2 cm.
8
Cross the section upward and use chopsticks to clamp it around the waist.
9
Cut the upper and lower knife on each lobe to the center of the circle, and the center of the circle should not be broken.
10
Use a knife to peel off the roll layer to form a green chrysanthemum roll.
11
Wake up for another 2 minutes before putting the rolls into the steamer.
12
Put on a steamer and steam for 15 minutes.