It's not an almond roll for a cake(bu shi dan gao de xing ren juan )

It's not an almond roll for a cake

Introduction:

"Almonds contain a lot of nutrients, vitamins and trace elements, which can promote the blood circulation of subcutaneous capillaries and enhance the nutrition of the skin. Regular consumption can effectively delay skin aging, make the skin full of luster and elasticity, and have good whitening and beauty effects. The most common way to eat almonds is to grind them into almond syrup. Don't throw away the almond dregs after beating the juice. Keep them. Add some sugar, milk powder and hot oil to make almond stuffing. When making steamed buns or snacks, put them in. They taste a little crispy, like coconut silk. But they have a strong almond flavor. Every time you beat almond juice, as long as you make steamed bread, you will make two almond rolls. They are not only delicious, but also look like cake rolls. "

Production steps:

Step 1: add 2 tsp sugar, 3 tsp milk powder and 2 tsp hot oil into almond filling.

Step 2: heat the pumpkin and press it into mud. Mix some sugar to make pumpkin mud.

Step 3: white sugar with warm water, set aside, wait until cool, add yeast, mix flour and pumpkin paste.

Step 4: stir all the above materials with chopsticks and knead them into a smooth dough.

Step 5: cover the kneaded dough and let it ferment for about one hour to 1.5-2 times the size.

Step 6: divide the dough into several parts after exhausting, one of which is a rectangle.

Step 7: roll the dough into square pieces, then spread the almond stuffing on it, leaving a little space on the side.

Step 8: start rolling from one end, close and pinch tightly, with the interface facing down.

Step 9: cover things and wake up for about 15 minutes.

Step 10: spread corn leaves or wet gauze on the steaming rack, put on the almond roll, steam over medium heat for about 20 minutes.

Step 11: cut the finished product.

Materials required:

Flour: 2 bowls

Water: small half bowl

Yeast: 1.5 TSP

Pumpkin: a small piece

Almond residue: 50g

Note: 1) pumpkin water more, yeast water as long as 1-2 tbsp good. 2) 3) when uncovering the lid, be careful not to let the water on the lid drop onto the dough and affect the appearance. 4) When the pumpkin rolls are cold, the cut will be more neat.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Bu Shi Dan Gao De Xing Ren Juan