Rose roll(mei gui xiao hua juan )

Rose roll

Introduction:

Production steps:

Step 1: 1. Weigh the required materials separately.

Step 2: 2. Put the medium gluten flour into the container, add the dry yeast, baking powder, rose sauce, baking centenary grass and dough. (use warm water to mix dry yeast, baking powder, rose sauce and baking Centennial powder in advance. Cool water and noodles can be used in summer and warm water and noodles can be used in winter, but the water temperature should not exceed 40 ℃)

Step 3: 3. Cover the dough with plastic wrap and wake up for about 40 minutes. (due to the different temperature in each season, the awakening time is also different)

Step 4: 4. Wake up dough.

Step 5: 5. Divide the dough into small dough of about 13g each and roll it into dumpling skin shape. As shown in the figure, every six rolled dough sheets are evenly arranged in a row and rolled into a cylinder from bottom to top.

Step 6: 6. Cut the rolled dough in half from the middle.

Step 7: 7. Place the incision downward on the steamer drawer, cover the lid and wake up for about 10 minutes.

Step 8: 8. Boil the water in the pot and steam for 10 minutes. (cold water should be put in the steamer. When the water in the steamer is heated, the time will be counted.)

Materials required:

Medium gluten flour: 250g

Dry yeast: 2.5G

Baking powder: 2.5G

Water: 150g (about)

Rose sauce: 50g

Centennial powder for baking: a little

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Mei Gui Xiao Hua Juan