Colored rose rolls
By VicentaLakin
Rose's bouquet is love, and it's about to come, and it's an opportunity to make love a rose roll. It's the first time I've done it, and it seems very successful to say that both the cows and the dads love it, and I can't afford to eat it. It took me four and a half hours to do something slow。
Recipe Recommendations
- ordinary flour 400 grams
- pumpkin 100 grams
- purple potato 100 grams
- active yeast 5 grams
- baking powder appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Colored rose rolls
1
Pick up 100 grams of pumpkin and potato, wash off the skin strips, spare。
2
Sterilized pumpkins and potatoes on the pot. Soft enough。
3
The steamed pumpkins and the potato are flatted into mud with spoons, with backup。
4
Two hundred grams of ordinary flour, each of which is added to the crushed pumpkin and mashed potatoes, and five grams of a pack of active dry yeasts, which is diluted with warm water, are added to the two flours, and a suitable amount of powder is added to the two flours, each using warm water and a noodle。
5
The pasta in the previous step was rubbed into smooth ones。
6
Put the covered noodles in the basin, cover them and wake up for 30 minutes。
7
Wake up to the noodles。
8
It bubbles, rubs smooth again, and cuts into even-sized noodles (same as making dumplings)。
9
It vents the hairy face, rubs it back smooth and cuts it into a flat-size noodle (like a dumpling skin)。
10
Put the cut pasta down with the palm。
11
(b) The flatting of the flatly crushed noodles into thin and flat circles (like dumpling skin, but a little thicker than dumpling skin)。
12
Take six rims and line them up in order, split one side agent into three pieces, swirling into cone shapes, and take one that is placed on the circle to make the flower core。
13
With the core in mind, six of the circles of the last step are slowly rolled in turn, then rolled in the same direction from the middle of the roll
14
Each of the six rolls was turned from a tatter to two roses when the chopsticks broke from the middle。
15
The bottom of the flower is more solid and the petals are more beautiful。
16
Good rose rolls, wake up for about 10 minutes to make their shape more full。
17
Good rose rolls, wake up for about 10 minutes to make their shape more full。
18
Wake up the rose rolls in the pot, evaporate the pot in 15 minutes, shut it down in five minutes. It's a steamed rose roll because it's dark and it's raining and it's not good to shoot. Let's watch it。
19
Look at the steamed rose roll。
20
Isn't that tempting
21
My daughter eats delicious。
22
It's the first time I've done a rose roll, the first time I've had such a detailed recipe, and I've been editing it for a long time, and maybe the language is a little bit murky, but it's a little more detailed, and I'm sure you'll all make a nice rose roll. Please support me。
23
Last one, when I'm making the roll, my daughter is messing around。