roses
I saw the gourmets making pasta "roses". Everything looks good, so I'll try it once. I use more coarse grains, and there are some small cracks after steaming them. Coarse grains have a lot of dietary fiber, unlike fine grains, which are more elastic and easy to shape. But adding coarse grains makes the nutrition more comprehensive.
Recipe Recommendations
- pumpkin puree 200 grams
- flour 100 grams
- whole wheat flour 100 grams
- millet flour 180 grams
- yeast 4 grams
Steps for roses
1
Put special flour, whole wheat flour, and millet flour into the basin.
2
Add yeast.
3
Pour the pumpkin puree into a bowl.
4
Mix into dough and soak for 10 minutes.
5
Knead the dough evenly and divide it into evenly distributed doses.
6
Press the dough flat and rub one into a long strip.
7
Roll the rest into thin skins, stack each one in a staggered manner, and roll up the flower center smoothly.
8
It's rolled up, twisted in the middle.
9
Let the disconnected part face down and let it soak for 30 minutes. I tried making 2 roses today, and the rest were made into rolls.
10
Put it in a steamer and bring to a boil over high heat and steam for 20 minutes. Simmer for 3 minutes and remove.
11
Allow it to dry for a while, place it on a plate, and serve.