1, onion oil roll

Materials:

3 cups of medium gluten flour, 1.5 teaspoon baking powder, 2 shallots, and mix well.

Warm water 1.5 cup, sugar 1 tablespoon, 2 teaspoons of quick baking powder, and flour 1 tablespoon, and mix well. Let stand 10 minute.

Corn oil, salt.

Dough: Put 1 ingredients into a basin, add two ingredients and knead into soft dough. You can put some corn oil on your hands when kneading dough. Keep it warm in a warm place until the dough is twice as big as before. Divide the dough into two pieces, make each piece into a rectangular thin skin with a thickness of 0.5 cm (use flour as little as possible), coat it with a thin layer of corn oil, and then sprinkle 3/4 teaspoons of salt evenly. Roll the thin dough into a tube (make the roll layered) and cut it every 5 cm. Hold the cut strip for a little longer, pinch both ends and twist it into a flower roll. Put the finished flower roll blank on a tray covered with paper towels and put it in the oven for 40 minutes. Put the proofed flower roll blank into a steamer covered with wet cloth, and the pot is filled with cold water. Turn on the fire in the stove, wait for the water to boil and the steam to rise, then steam on high fire for 14 minutes, turn to medium fire (put five in the electric stove) for 2 minutes, and steam on low fire for 1 minute. Keep the fire for 2 minutes before lifting the lid.

2. Purple sweet potato roll

Ingredients: purple potato, flour, yeast powder.

The purple potato is steamed in the pot until it becomes soft. The peeled 1 is mixed with flour, proper amount of yeast powder and sugar to form dough.

Live another white dough the same size as the purple potato paste rice ball.

Woke up and expanded to twice the size.

Knead two doughs.

Slice the bar, roll it together, stick it on, and roll it into a roll for bonding.

Wake up for 20 minutes, steam for 20 minutes after the water is boiled, and stuffy 10 minutes.

Step 3: Chrysanthemum rolls

The formula of raw materials is: 450g of super flour, 50g of aged yeast, 5g of baking soda, 50 honey cherries and 230g of clear water.

Flour: Mix flour, clear water and old yeast into dough and ferment.

Alkali release: add baking soda to the fermented noodles, knead repeatedly, cover with wet gauze, and simmer for about 15 minutes.

Molding and aging: knead the fermented noodles evenly, knead them into round strips with a diameter of about 2 cm, and draw them into 50 doses. Take 1 pill, knead it into a round strip with a diameter of 0.8 cm by hand, pinch both ends of the round strip by hand, twist it into two connected circles with opposite directions, fork it with two bamboo chopsticks, knead it into four petals from the waist of the two circles, then cut it into eight petals at the middle seam of the four petals with a knife, and put 1 honey cherry in the middle. For example, after all the ingredients are prepared according to the method, put them in a steamer and steam them with boiling water for about 15 minutes.