Lollipop roll(bang bang tang hua juan )

Lollipop roll

Introduction:

"The flour I use is 5 kg kite brand natural powder, and the front of the bag is green."

Production steps:

Step 1: Materials: steamed pumpkin slices, purple potato pieces, kite natural powder, swallow fast yeast powder, white granulated sugar

Step 2: take three spoonfuls, two of which contain 1.5g yeast powder, the other contains 2.5G yeast powder, boil it with warm water, and the amount of water is as much as a spoonful. Yellow dough: mash 30g pumpkin slices, 100g kite powder, 10g white granulated sugar and 1tsp yeast water, and knead them into smooth pumpkin dough which is slightly dry than the usual steamed bread. Purple dough: take 25g purple potato, put it in the fresh-keeping bag, press it into mud shape with rolling pin, add 100g kite powder + 10g white granulated sugar + 1tsp yeast water + 1tsp water, and knead it into a smooth purple potato dough which is slightly dry than the usual steamed bread. White dough: 200g kite powder + 90g water + 15g sugar + 1tsp yeast water, knead into smooth dough

Step 3: put the dough in a container, cover it with plastic film, and ferment it to twice the size in a warm place. I put it on the balcony in the sun and fermented it for about an hour

Step 4: take out the fermented dough, knead it well, exhaust and relax for 15 minutes

Step 5: take small white and purple dough and rub them into long strips

Step 6: twist it into a twist shape, pinch the head and tail tightly, the length I rub can be divided into two, roll two lollipops

Step 7: disc into a round cake shape and stick it tightly with a little water on the tail

Step 8: insert a bamboo stick, dip a little water with a brush, and brush it gently between the gaps of the twist, so as to prevent the roll from spreading after steaming

Step 9: Pumpkin lollipop roll

Step 10: do a good job and ferment in the steamer for another 30 minutes. The steamer cloth should be soaked and twisted dry in advance

Step 11: steam over high heat in cold water, turn to medium heat after boiling, about 20 minutes before and after steaming, wait for 5 minutes before uncovering

Materials required:

Flour: 400g

Steamed pumpkin slices: 30g

Steamed purple potato: 25g

Swallow fast yeast: 5.5G

Water: moderate

White granulated sugar: 35g

Note: the above amount of water is only for reference. In actual operation, it should be added step by step. Stir until it is snowflake like and knead until smooth. Pumpkin dough and purple potato dough should be drier than white dough. Do not add too much water, otherwise it will be very sticky and the surface of steamed products will be pitted

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Bang Bang Tang Hua Juan