Hydrangea roll(xiu qiu hua juan )

Hydrangea roll

Introduction:

"The combination of purple potato, white flour and milk contributed to this Hydrangea scroll. It has good color, fragrance and taste. If it is dipped in condensed milk or jam, I believe my family will like it very much."

Production steps:

Step 1: wash the purple potatoes and cut them into pieces. Turn the high heat in the microwave oven for 6 minutes. Take out to cool and peel, and put the purple potato into the fresh-keeping bag.

Step 2: use the rolling pin to roll and press repeatedly to turn the purple potato into mud. The more times, the more delicate it is.

Step 3: take half of the flour, put in yeast, add purple potato paste, milk, and make purple potato dough.

Cover the pan with 150 grams of yeast, add the other half of white dough and water to ferment.

Step 5: after the dough volume is slightly expanded, take out the dough and rub it into strips.

Step 6: take 2 pieces of purple potato dough and one piece of white dough into braid shape.

Step 7: roll up the braided dough to form an embroidered ball.

Step 8: soak the gauze in water, spread it on the steamer, put on the roll and continue to ferment.

Step 9: after fermentation, steam for 15 minutes, the hydrangea roll will be ready, and breakfast will be ready tomorrow.

Materials required:

Purple potato: 3

Flour: 600g

Yeast: 1 teaspoon

Milk: 240g

Water: 150g

Note: 1, cold days, fermentation time to extend. Unless it's a room with heating. 2. The more delicate the purple potato, the better. I am lazy, rolling is not particularly delicate, there are very small particles.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiu Qiu Hua Juan