Chrysanthemum roll
By WardWehner
Ingredients: eggs,flour,oil,yeast powder,ham sausage
Recipe Recommendations
- flour 1 kg
- eggs two
- ham sausage 1 piece
- yeast powder appropriate amount
- oil appropriate amount
Steps for Chrysanthemum roll
1
Raw material diagram.
2
Beat the eggs, put the oil in the pan, add the egg liquid when it is 30% hot, and stir constantly to form tender shredded eggs.
3
Cut the ham directly.
4
Dissolve the yeast powder with warm water, slowly pour it into the flour, stir it with chopsticks while pouring until it becomes flocculent, knead it into dough, cover it and leave it at room temperature to ferment. Knead the dough evenly and roll it into rectangular thin slices.
5
Brush half of the thin slices with oil, sprinkle with minced ham, and roll them into strips in the middle.
6
Turn the dough sheet upside down and brush the other half with oil.
7
Sprinkle with chopped eggs evenly.
8
Roll it into the middle in double.
9
Cut the double roll into slices with a thickness of 1-2 cm.
10
Cross the section upward and use chopsticks to clamp it around the waist.
11
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. Use a knife to peel off the roll layer to form a green chrysanthemum roll.
12
After the green rolls are made, cover with plastic wrap and simmer for 10 minutes. Put them on the pan with cold water and steam. After boiling over high heat, turn to low heat and steam for 15 minutes and turn off the heat.
13
Remove the pan after 3 or 5 minutes.