If you want to have more layers of flower rolls, you should start preparing them when you roll the cakes. There is also a delicious pastry, which will also make your rolls taste layered.

I remember when I was a child, I always waited by the pot, and my mother took out the finished rolls one by one. Then she stretched out her little hand behind her and asked for a flower roll to eat, and she always listened to her mother's nagging: "Don't burn it, let it dry for a while before eating." But I just like to eat steaming rolls that have just come out of the pot. The level and taste are really unforgettable.

Preparation of ingredients:

3g of common flour, 3g of yeast, 5g of sugar, appropriate amount of salt, appropriate amount of pepper noodles and appropriate amount of edible oil.

Step 1

Stir 3g of yeast and 5g of sugar into 3g of flour at the same time. Then add a proper amount of warm water to make a smooth dough, and put it in a warm place to wake it up to twice its original size.

step 2

pour an appropriate amount of oil into the pot, heat it to 6% oil temperature, and turn off the fire. Add 2 grams of pepper noodles to 1 grams of flour and pour 2 grams of hot oil to make a thin pastry for later use. (Note here that the pastry must be finely blended, so that it can be better brushed on the pastry and will not agglomerate evenly. )

Step 3

Press and exhaust the proofed dough, and then roll it into square sheets. (This is the key to increase the level of the flower roll. You must roll the sheet as thin and long as possible, so that the flower roll will be multi-layered. )

Step 4

Brush the pastry prepared in advance. Then roll it into a roll from one side, and the width is controlled at about 2 inches. A flower roll of this size is easier to handle.

Step 5

Cut the rolled dough into small doses about 1 inch wide, and then press them in groups of three to twist them into a flower roll.

Step 6

Wake the green rolls for another 1 minutes, and then steam them in the pan.

The flower rolls made in this way are layered, fresh and fragrant, and especially delicious.

here are a few words: a small amount of oil should be brushed before rolling the dough, so that it will not stick when rolling, and it is easy to roll the dough thin.

Hello, I'm Mei Niang, a sister from the south. After moving to the north, I like pasta, and I love making soup for my family and sharing it.

There are many ways to make a flower roll. Today, Mei Niang will share with you a simple method of making a flower roll. When a chopstick is wound around a plate, it will make a flower roll that is clear, fluffy and soft, and will not retract or collapse.

Pumpkin coil

Ingredients: pumpkin puree 3g, common flour 4g (depending on the water content of pumpkin puree, the amount of flour can be appropriately increased or decreased), yeast 4g, sugar 5g, vegetable oil 5ml

Practice

1. Peel and remove seeds from pumpkin, steam in a steamer, and grind into pumpkin puree. Air-dry to 35-4 degrees (hand temperature is almost the same)

2. Pour pumpkin puree into the basin, add flour, yeast powder and sugar, knead it into smooth dough, cover it with plastic wrap and wake it up for 1 hour

3. When the dough is twice as big, poke it with your finger, the hole will not retract, and there are rich honeycomb tissues inside, which means that the dough wakes up well

. Until the dough is cut without obvious big honeycomb holes, knead it into long strips

5, roll it into rectangular dough, evenly brush a layer of thin oil

6, fold the dough from top to bottom to 1/3, brush a layer of thin oil, and then fold the lower 1/3 up to form three layers of overlapping shape

7, cut two fingers wide

8, two. Press a deep mark in the middle with chopsticks

9. Pinch the two ends of a set of flour dough and stretch it to twice the length. Pick up the chopsticks from the middle of the flour dough, then pinch the two ends of the flour dough and put them on the chopping board for fixation. Chopsticks will return to their original positions in one direction and press down (see the video below for details)

1. Put the prepared flower roll embryos on the steamer and wake them up for 15 minutes < Turn the steam to medium heat for 15 minutes, turn off the heat for 3 minutes, then open the lid and take it out

When I was in Guangdong, I was an apprentice in a Wu's breakfast shop on the recommendation of my relatives and friends, and some of them learned how to make multi-layer rolls. I put the ingredients below for your reference.

a single ingredient

3g of gluten flour, 2g of milk, 3g of yeast, and 2 teaspoons of sugar.

Practice

1. Add sugar to the milk and heat it to warm.

2. Add baking powder to the medium-gluten flour, stir well, cover with plastic wrap and leave for 1 minutes until a layer of foam appears on the surface.

3. Add 2g and 2 tablespoons of flour and stir evenly with chopsticks until there is no dry powder.

4. Knead the evenly stirred high-gluten flour on the velvet panel for 15 minutes until the surface is very smooth.

5. After kneading, roll it into a thin rectangle, coat it with oil and salt, sprinkle with chopped green onion, and roll it into long strips.

6. cut into sections.

7. Put the cut two sections together, press them with chopsticks in the middle, and then roll them up and wake up for about half an hour.

9. After the semi-finished product of the flower roll wakes up, put it on the pot with cold water and steam it on medium fire. After the water boils, open the pot to calculate the time. Remember to turn off the fire for 8 minutes and open the lid immediately after turning off the fire.

ingredients

flour: 5g

warm water: 26ml

yeast: 5g

sugar: 5g

shallots: 4

ham sausages: 1

salt: appropriate amount

oil: a little

steps < Add appropriate amount of water in several times, and stir while adding. Stir it into a flocculent shape, knead it into a smooth dough, and cover it with plastic wrap to make it twice as big.

2. There is a beautiful honeycomb inside the proofed dough. Knead it for a while to exhaust the air inside. Roll it into a rectangular dough sheet with a thickness of about 5 mm. Pour vegetable oil on the surface of the dough sheet, sprinkle with salt and spread it evenly, then add chopped green onion and diced ham to smooth it. Fold from one end and cut into noodles with uniform size.

3. Take two noodles and pile them together, and press them in the middle with chopsticks. Hold both ends and twist them twice in the opposite direction. At this time, there are many levels. Pinch the two ends to prevent the steaming process from spreading.

4. Cover the prepared green body with plastic wrap and wake it for 2 minutes. After 2 minutes, gently press the surface of the green body, which can rebound slowly to indicate that it has been awakened. At the same time, the green body becomes larger and lighter to pick up. Put it in the steaming cloth, put it in the green body, and you can fire. Bring the fire to a boil, turn to medium heat for 15 minutes, turn off the fire and stew for 5 minutes, and then you can open the lid.

The flower rolls made by this method are fluffy and soft, and they don't shrink or collapse. They are both beautiful and delicious. Try it quickly!

Hello, everyone, I am a crystal food. I specialize in making steamed buns and rolls. However, most of our local rolls are made of dough and baking powder. If you make them, few people buy them, so they are all made of dough. The dough tastes good and smells like wheat, and it will not be hard the next day, especially for the elderly, who are soaked in milk and have a special fragrance, so the dough is old.

In order to make the layers look good, because our local products are all natural spices, such as turmeric, bitter bean powder, and rose sauce, which likes to eat sweet rolls, the made rolls are particularly beautiful, which makes people have an appetite at first sight. In order to have more layers, you must roll more dough, pour some oil on them, sprinkle some turmeric powder, or just touch the bitter bean powder evenly. Some people use chopsticks to press the cut small dose, and one step on both sides is a beautiful flower roll. There are also three-color flower rolls if you twist it, which are particularly beautiful. If you are interested in watching my little video, the flower rolls inside are particularly beautiful.

Tips: In order to make a multi-layer flower roll, the surface must be suitable, not too soft, and the rolled flower roll collapsed, too hard and not easy to roll. In order to make a multi-layer flower roll, it is necessary to understand the properties of the surface, water absorption and gluten.

Hello, everyone, I'm Le Jia Xiang Shi

Some people say: stuffed buns, unfilled steamed buns, and layered rolls.

This sentence is well summarized. First of all, the flower rolls are fermented pasta like steamed buns. Second, the flower rolls are layered.

As a kind of home-cooked pasta, the flower roll is more attractive in appearance than steamed bread, and can be rolled into various kinds with various tastes, such as chopped green onion, salt and pepper, sesame sauce, ham, etc., salty and sweet.

The usual method of making flower rolls is to knead the dough, ferment it, roll it out, brush it with oil, roll it up, twist it into a roll, ferment it again, and finally steam it. The whole process of making a flower roll needs secondary fermentation, which takes a long time and the shape of the flower roll is not three-dimensional.

Today, I'm going to teach you a fermentation method, which saves time, and the lines of the flower rolls are clear and three-dimensional.

Formula

5g of Chinese flour, 22g of pumpkin puree, 9g of water, 5g of yeast, 15g of sugar and 15g of oil (for brushing dough)

Practice

1. Steam the pumpkin and break it. Cool and mix with flour. Put all the ingredients into the kneading machine, and mix them first to see if the amount of water is appropriate. Pumpkin has different water content, and the formula gives you a reference amount. After mixing, knead until the dough is smooth, and the time is related to your kneading tool. Then add the dried edible rose petals and take them out after kneading evenly.

2. Take out the kneaded dough, arrange it into a circle, roll it into a rectangle, brush it with oil and sprinkle some salt.

the step of rolling flowers out of the hierarchy begins. Next, roll it up and roll it up from the narrow side, so that there are more rolls and more layers of flowers. If you don't brush the oil, roll it up directly, stick the dough together, cut it out, and steam it with a knife to cut the steamed bread; If rolled up from the long side, there are not as many layers as those rolled up from the short side, and there are not so many layers in the flower roll.

3.

After rolling, cut into sections, take a chopstick with some flour on its surface, put it in the middle of the dough and press it down hard.

when pressing, layers appear on the side, and because the dough is oiled in the above steps, when pressing, it is squeezed, and the side protrudes to both sides, so there are many rolls and many layers.

4.

Take out the chopsticks, hold the long sides of the flower roll in both hands, pull it slightly, then fold it inward, and just pinch the two folded ends. See if the flowers on the picture are full of layers and very three-dimensional. This twisting method is especially suitable for beginners and can be learned at once.

The embryo of the flower roll is fermented in a warm place for about 4 minutes. After boiling water and steaming, it will be ready in about 15 minutes, which is related to the size of the flower roll. It's basically good to smell the fragrance.

out of the pan, eat while it's hot.

the surface of the flower roll should be smooth and malleable, and the surface should be smooth. The oil used to brush the dough is no longer in the formula.

when rolled up, from the short side, there are more layers, and the made flower roll is also multi-layered.

The flower rolls should be multi-layered, and brushing oil on the surface of the dough is an indispensable step; There are many volumes in the volume, and there are many layers in the volume.

If you want more layers, you can stack the two dough pieces in step 3 on top of each other, and then press them with chopsticks. There will be more layers in this way. I enjoy eating at home, I like cooking food, and I also like to share my care and tips. I hope it will be useful and beneficial to everyone. Welcome to Lejia to enjoy food and see other delicious food pictures. Thank you. See you often.

The homemade rolls are delicious and healthy. You can eat comfortably with a bowl of soybean milk for breakfast.

Flower rolls, also called salty rolls here, are made by almost every housewife. Let's share with you how we do it here.

First, put yeast powder and white sugar into warm water and mix well. Adding white sugar can promote flour fermentation, and the steamed rolls have a little sweetness. Then, pour it into the flour and begin to mix the dough. We have a saying here: Soft-faced jiaozi Hard-faced buns. Noodles should be mixed a little harder to taste. Put the mixed noodles in a warm place and ferment to twice the size.

Second, chopped green onion is essential. Pour the hot oil into chopped green onion to stimulate the fragrance of chopped green onion, add salt and allspice powder and stir well.

Third, knead the dough and exhaust it, roll it into a thin round cake, spread our scallion oil evenly on the round cake, roll it up from one end, and chop it into a uniform-sized preparation with a knife. What we have here is steamed directly like this, but I like to stack the two ingredients together, press them from the middle with chopsticks, hold both ends and twist them again, so that the rolls made are multi-layered and delicious. The second proofing of the finished flower roll blank takes about 15 minutes.

fourthly, steam the woken flower roll blank for 2 minutes.

after 2 minutes, don't lift the pan immediately, and then stop for 5 minutes. (⊙o⊙) Wow, the fragrant flower roll is ready. Soft and fragrant, delicious.

As a catering practitioner, especially a chef with a white case, I'll give you a detailed introduction to our northwest flower roll making method!

5g of white sugar, 1g of baking powder, 6g of yeast, 5g of lard, 2g of which white sugar plays a role in promoting hair and makes steamed rolls more glossy. Baking powder and yeast make dough fluffy by generating carbon dioxide gas when meeting water. Lard will make the steamed rolls more loud and delicious.

Second, mix the above raw materials and add appropriate amount of warm water. After the water temperature is 3-4 degrees, the dough can be kneaded smooth and put into a basin for about 2 minutes.

Third, roll the dough into a uniform rectangle, brush it with ginger butter, then fold it in three layers and roll it up in half.

Fourth, the finished rolls can be steamed in a cage for about 15 minutes.

Domestic practice

Step 1, put flour yeast, baking powder, sugar and water into a container.

Step 2, make smooth dough.

step 3, roll it into rectangular sheets.

Step 4: Brush oil and sprinkle salt.

step 5, roll it up.

step 6, cut into small pieces.

step 7, two small