Almonds contain a large amount of nutrients, vitamins and trace elements, which can promote blood circulation in subcutaneous capillaries and enhance skin nutrition. Regular consumption can effectively delay skin aging, make skin shiny and elastic, and have good whitening and beauty effects.
The most common way to eat almonds is to grind them into almond syrup. Don't throw away the almond residue after beating the juice. Save it, add some sugar, milk powder, and hot oil to make an almond filling. Put some in when making steamed buns or snacks. It tastes a little crispy like shredded coconut. But with a strong almond flavor.
Every time I make almond juice, as long as I make steamed buns, I will make two almond rolls along the way. Not only is it delicious, but it also looks a bit like cake rolls.
almond roll
By BlakeCollins
Recipe Recommendations
- flour 2 bowls
- water half a bowl
- yeast 1.5 teaspoon
- pumpkin a small piece
- sweetening
- steamed
- an hour
- ordinary
Steps for almond roll
1
Add 2 teaspoons of white sugar, 3 teaspoons of milk powder, and 2 teaspoons of hot oil to mix well into almond filling.
2
Heat the pumpkin and press it into a puree, mix with some sugar to make a puree.
3
Melt white sugar with warm water for later use. After cooling, add yeast and mix well. Add flour and pumpkin puree to mix.
4
Stir all the ingredients evenly with chopsticks and knead into a smooth dough.
5
Cover the kneaded dough with something, let stand and ferment for about an hour until it reaches 1.5-2 times the size.
6
After exhausting the dough, it is divided into several parts, one of which becomes a rectangle.
7
Roll out the dough into a square sheet, then spread the almond filling on top, leaving a little on the edge.
8
Roll from one end, close and pinch tightly, with the joint facing down.
9
Cover with something and wake for about 15 minutes.
10
Spread corn leaves or wet gauze on the steaming rack, place almond rolls on, and steam for about 20 minutes over medium heat.
11
Cut finished product.almond roll Make Tips
1) Pumpkin has a lot of water, so only 1-2 tablespoons of water to turn yeast are good. 2) After turning off the heat, remember to simmer for another 3-5 minutes before opening the lid and retracting it. 3) When lifting the lid, be careful not to let the water on the lid drip onto the dough and affect the shape. 4) Wait until the pumpkin rolls are cold before cutting them. The cuts will be more neat.