The three prettiest ways to make rolls are oil-exploded chopped pepper rolls, pumpkin two-color threaded rolls and spinach threaded rolls.

1, oil popping chopped pepper rolls

Main ingredients: 300 grams of flour, 5 grams of fresh yeast, oil popping chopped pepper two tablespoons.

Specific method: the fresh yeast and flour and into a dough, rise well after kneading until no air bubbles in the dough, rolled into a rectangular sheet of dough. Spread the oil on the sheet, fold it over and cut it into eight equal parts, then cut another slice on each part, remembering not to cut it off.

Take a dosage, twist it into a twist with your hands, hold the ends with both hands, tie a loose knot, organize a roll billet is ready, the rest of the dosage in the same way. Will do a good roll billet covered with a damp cloth to wake up for 20 minutes, put into the steamer pot on high heat to turn the heat to steam for eight minutes off the fire, simmer for three minutes after taking out can be eaten.

2, pumpkin two-color threaded roll

Main ingredients: 130 grams of pumpkin, 550 grams of flour, 8 grams of fresh yeast, vegetable oil.

Specific method: cut the pumpkin into small pieces, steamed and crushed into puree, and 250 grams of flour with 3 grams of melted fresh yeast and into the pumpkin dough, after the wake-up call. Mix the remaining flour with 5g of melted fresh yeast to form a white dough. Roll the pumpkin dough and white dough into rectangular pieces about four millimeters thick, brush the surface with a layer of vegetable oil, stack the two colors of dough pieces together, and roll them up from the long end into two-color rolls, which are then cut with a knife into 16 evenly sized spiral circle blanks.

The spiral roll billet covered with a damp cloth to rise for 20 minutes, put into a cool water steamer with a dampened drawer cloth, boil over high heat and turn on low heat to steam for 15 minutes off the heat, smothered for three minutes and then open the lid to remove.

3, spinach threaded roll

Main ingredients: 150 grams of spinach, 400 grams of flour, fresh yeast 8 grams.

Specific method: wash and cut the spinach, put into the juicer into spinach juice. Stir 200 grams of flour into the spinach juice and the melted yeast water, knead into a dough, and let rise on a damp cloth until doubled in size. Mix the remaining flour into a white dough and set aside. Knead the two-color dough separately to completely remove all the gas from the dough, and then roll out the dough into pieces of the same size.

The two colors of pasta sheets, stacked on top of each other, with the spinach sheet on top. Roll up from one side, wipe some water on the end 1cm and roll up again, then cut into equal sized pieces with a knife, cover with a damp cloth and allow to rise for 15 minutes, place in a pot of cool water and bring to a boil over high heat, then turn off the heat and steam over low heat for 15 minutes.

Rolls

Rolls are similar to buns and steamed buns, and are an ancient Chinese noodle dish. As a classic home-cooked staple, they can be made into a variety of flavors such as pretzel, sesame sauce, scallion oil, and so on. It is nutritious, flavorful and easy to make. The noodles are thinly sliced and tossed with ingredients, then rolled into a hemisphere and steamed.

Legendary for the Three Kingdoms period of Shu Prime Minister Zhuge Liang invented, Zhuge Liang founded the steamed buns, after all, with the addition of beef and mutton fillings inside, the process is complex and cost more. So, later generations will do the filling process is omitted, it became a steamed bread. And there is filling, it becomes a bun, pinch a lot of folds like a flower bloom, it was named rolls.