Making this roll was purely accidental. It was made with the cream left over from making the birthday cake. It also consumed a piece of old noodles and half a box of purple potatoes that had been stationed in the refrigerator for a long time.
I often hear my mother say that you can brush vegetable oil to make meringue, and it is also made in layers. Since baking, my mother has helped me a lot. She helped me learn many things such as purple potatoes, koji, etc. Two days ago, she helped me buy a bag of high flour, which only weighs 1.8 a pound. I have a lot of credit, so I have a lot of say. This time, the rolls are dried according to the method of brushing vegetable oil, but the layers are not obvious, but the taste is much better than that without brushing oil. It is another new product after the first time I created my own pineapple bun. It's not always good to create your own recipe, but I like this kind of production process. I can do whatever I want based on the existing ingredients at home and my preferences without constraints, and I can play it to my heart's content. One word-beauty!
China style baked rolls
By WayneSchuppe
Recipe Recommendations
- Lao Mian 100g
- qingshui 120g
- purple potato 200g
- peanuts 80g
- masu 50g
- egg yolk appropriate amount
- egg white appropriate amount
- salt 1/2 teaspoon
- Bai Qiao 10g
- vegetable oil 1 tablespoon
- white sesame a little
- salty and fresh
- baking
- an hour
- ordinary
Steps for China style baked rolls
1
250g of high flour, 1/2 teaspoon of salt, 60g of vegetable cream, 100g of old noodles, 10g of white sugar, and about 120g of clear water.
2
Filling: 200g purple sweet potatoes, 80g shredded peanuts, 50g masu, 1 tablespoon vegetable oil. Surface decoration: a little egg yolk and egg white, a little white sesame seeds.
3
Thaw the old noodles, cut into small pieces and place them in the flour.
4
Look at the fact that there are already many air holes inside the old face.
5
Knead into a smooth dough. Add whipped cream to make the dough hard. Slowly add water to make it soft.
6
Allow to relax at room temperature for 30 minutes.
7
Sprinkle the panel with thin powder and roll it into rectangular slices.
8
Brush a layer of vegetable oil and sprinkle with some masu.
9
Fold it in half and press the interface tightly.
10
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11
Roll it into a rectangle (roll it gently and sprinkle powder on the board to prevent sticking).
12
Cut it in half and evenly spread the purple sweet potato paste on half in order.
13
Sprinkle a layer of masu, spread a layer of crushed peanuts, sprinkle another layer of masu, and compact.
14
Pinch the two long sides tightly, gently round them into long strips, and cut them into small pieces of 2- 3 cm.
15
Brush egg yolk on the surface and sprinkle with some white sesame seeds.
16
The remaining half of the dough is rolled into a thinner rectangle and covered with thick peanut chips and masu.
17
Roll it up from the long side into a roll.
18
Brush egg white on the surface of peanut rolls and sprinkle masu on the surface.
19
Preheat the oven at 180 degrees for about 20 minutes. Just color the purple potato rolls, but the peanut rolls will not color significantly.
20
Baked.China style baked rolls Make Tips
No sugar was added to this dough because the vegetable cream is sweet, which suits those who prefer a lighter taste. It tastes just right to me, but for those who like it sweeter, you can add 10-20g of white sugar to the dough. 2. Adding mozzarella serves two purposes: first, it acts as a binder to prevent the filling from falling apart; second, it enhances the flavor. 3. I tried making vertical images like my friends, but I just couldn't get it to work. If you know how to use Photoshop or photo editing tools, could you please tell me how to crop the images to the same size, so that the length and width of each picture are identical? Thanks~