Without fireworks, life is a lonely journey. Tired of eating steamed buns and rice, I will teach you how to make 8 kinds of flower rolls. They are soft and sweet and the children will eat them. Hurry and save them! The chive and ham flower rolls are full of onion aroma, salty, so

Without the fireworks, life is a lonely journey. Tired of eating steamed buns and rice, I will teach you how to make 8 kinds of flower rolls. They are soft and sweet and the children will eat them. Hurry and save them!

Chive and ham flower rolls

Overflowing with green onions, salty and soft, super fluffy, zero failure, one success. Let’s make it quickly❗️

Ingredients: 280g of all-purpose flour, 500g of yeast 5g, 2 ham sausages, appropriate amount of green onions, appropriate amount of salt, appropriate amount of cooking oil

Method:

. Mix all the ingredients evenly and knead into a smooth dough. Cover with plastic wrap and ferment until doubled in size. Just poke holes without shrinking. The fermented dough has a honeycomb shape

. Chop the ham sausage and chives. Knead the fermented dough repeatedly to deflate the air and roll it into a long strip. , cut into small pieces, roll into a rectangular shape, brush with cooking oil and a little salt, sprinkle with ham sausage and chives

. Roll up, cut in half from the middle, with the cut sides facing up, press them together alternately, and pinch both ends. Plate it up from one end and press the end underneath.

. Put it in a steamer and let it stand for half an hour. Add cold water to the pot. Bring to a boil over high heat, switch it to medium and low heat and steam for 12 to 15 minutes. After steaming, put it on the grill to cool. That’s it. If you can’t finish eating, put it in the refrigerator. Just take it out and steam it next time.

. Add a little oil to the chives and mix them evenly, so that the chives will not change color so easily!

Onion-flavored flower rolls

Ingredients:

500 grams of flour, 5 grams of yeast, 260 grams of warm water, baking soda 1 gram, 1 handful of green onions, 5 grams of sugar, 2 spoons of salt, appropriate amount of cooking oil

Method:

. Use a food scale Weigh the ingredients and set aside. Prepare a basin, pour flour, yeast, warm water, and sugar in order, and stir until it becomes flocculent.

. Sprinkle a small amount of dry powder on the panel, pour the dough onto the panel, knead it into a smooth dough, put it back in the basin, cover it with plastic wrap, and ferment in a warm place for 40 minutes until it becomes sponge-like.

. Wash the green onions, cut into finely chopped green onions, add half a spoonful of baking soda and stir. Take out the fermented dough, dust the surface with flour, and knead repeatedly to deflate the dough.

. Divide the dough into two parts, roll it into a rectangular cake with a rolling pin, apply cooking oil, pour 1 tablespoon of salt and sprinkle with chopped green onion.

. Roll up the dough and cut it into two finger-width pieces

6. Take two dough, stack them up and down, press down from the middle with chopsticks, lift both ends, take out the chopsticks, lift both ends of the dough and press it to the bottom of the dough .

7. After cooking, cover with anti-stick paper, pour cold water, put it into a steamer, and let it sit for 15 minutes. After secondary fermentation, steam it in cold water for 15 minutes, turn off the heat and simmer for 3 minutes to prevent the rice grains from shrinking

Hanamaki

Ingredients:

300g flour, 180g warm water, yeast powder 3g, 300g meat filling, appropriate amount of green onions, appropriate amount of pepper powder.

Method:

. Put yeast powder➕warm water in a bowl and mix well. The chef puts flour in the mixing bucket, pours in yeast water, stirs into a fluffy dough, then kneads into dough, covers with plastic wrap, and puts it in a warm place. Ferment in a hot place until doubled in size.

. Put the meat filling in a bowl➕1 spoon cooking wine➕2 spoons light soy sauce➕1 spoon oyster sauce➕half spoon dark soy sauce➕a little sesame oil➕a little salt➕half spoon chicken essence, stir well and set aside.

. Put the Sichuan peppercorns in a pan without oil and water, stir-fry over low heat until fragrant and let cool, then put into a grinding cup and break into pieces. The fried Sichuan peppercorns will make you salivate.

. In a bowl, add ground Sichuan peppercorn powder, chili powder, white sesame seeds, a little salt, pour two spoons of hot oil and mix well.

. Deflate the risen dough, roll it into a rectangular shape, brush with a layer of chili oil and then spread a layer of meat filling, then sprinkle some chopped green onion, roll up from one end and cut into small pieces, stack the two pieces together and press them with chopsticks , then stretch both ends and twist it.

6. Put the flower rolls in the steamer, cover the lid and let them rise for 15 minutes. Bring the pot of cold water to a boil over high heat, then turn to medium-low heat and steam for 15 minutes.

7. The moment you open the lid of the pot, the whole house is filled with the smell of meat, and you can’t help but drool. I made a big tray for you to eat. If you like strong flavors, you can brush a layer of chili oil on the surface after the pot is out. You know the taste. ...

Spinach two-color flower rolls

Ingredients

Spinach juice : about 300 grams of spinach, about 350 grams of water, alkaline or 1 gram of baking soda, flower rolls: (white) 200 grams of flour + 100-110 grams of water + 2 grams of yeast + 10 grams of sugar, 200 grams of (green) flour + 110-120 grams of spinach juice + 2 grams of yeast + 10 grams of sugar

Method

. Wash the spinach, cut it into sections, put it into a mixing cup of a chef's machine, and add an appropriate amount of water. . I used a lot of spinach today, so I added the spinach in 2-3 batches. Use a chef's machine at setting 3-4 to beat for 2 minutes, try to make the spinach as fine as possible, and press and sieve through a coarse mesh. According to the recipe, you can get about 500 grams of spinach juice. Add 1 gram of alkaline soda or baking soda and stir evenly. After adding alkali, it can stay green even if it is steamed at high temperature. The prepared spinach juice can be directly frozen and stored. After thawing, it can be used.

. Knead the white and green dough respectively using the 2nd gear of the chef's machine. The dough can be a little harder and the shape will be better.

. No fermentation is required. Roll out the dough separately. I Roll it out to about 3mm thick and 20cm wide

. Sprinkle some dry flour on the surface, stack the dough, fold it as shown in the picture, and cut it into 2cm width

. Stack the two doughs, press down in the middle with the help of chopsticks, and pull the two ends. Roll it on your thumb, pinch the tail tightly

6, ferment until it doubles in size, boil water and steam for 8 minutes and simmer for 3 minutes

black sesame roll

Ingredients: 300g all-purpose flour 3g yeast 3g warm water 160g sesame paste appropriate amount

Method:

. First add warm water and yeast into the bucket of the chef's machine, mix well, and add all-purpose flour. Start the chef's machine and mix evenly at low speed, then beat it into a smooth dough at medium speed. The chef's machine has a capacity of 6.2L and is still very good at kneading this kind of dry dough. Yes, you can also knead it by hand depending on your convenience.

. Sprinkle a little flour on the kneading mat. Take out the dough and roll it out into a thin and even rectangle. Then evenly spread the black sesame paste and sprinkle some flour on the surface. Roll it up along one side.

. Cut it diagonally with a knife. Make small sections, then take one section as shown in the picture and arrange it with chopsticks along the middle. The flower roll embryo is ready.

. Place it in the steamer at intervals, put warm water at the bottom of the pot and let it rise for about half an hour to 1.5 times in size. ⚠️The specific rising time is as follows The fermentation state can be flexibly increased or decreased.

. Start steaming the water for 10 minutes. When the time is up, simmer for another three minutes. Uncover and remove from the pot. Take it out to dissipate heat and start cooking.

6. It is simple and quick to make, looks good and delicious, and the sesame paste can also be replaced with bean paste. Peanut butter, etc. depends on personal preference. The recipe does not add sugar and has a light sesame aroma. If you like the sweet taste, you can add 10 to 20 grams of fine sugar to adjust the sweetness when kneading the dough. Flour 250g warm water 130g baking powder 1g sugar 10g dry yeast 3g

Purple sweet potato dough: purple sweet potato puree 150g ordinary flour 200g dry yeast 3g baking powder 1g warm water 80g sugar 10g

Production steps ：

. Put the purple sweet potato into the pot and cook it, peel off the skin, then crush it into purple sweet potato puree, and let it dry until it is not hot to your hands.

. Knead the white dough ingredients and purple sweet potato dough ingredients separately into smooth dough, cover with plastic wrap and place in a warm place for fermentation.

. When the dough has fermented to twice its original size, if the inside of the dough is peeled off and becomes honeycomb-shaped, it means the fermentation is complete.

. Take out the fermented dough, knead it well and deflate it, and cut it into evenly sized dough balls. I divided the two types of dough into seven.

. Then roll the two kinds of dough into round cake skins, and cut them into eight equal parts horizontally and vertically with a knife.

6. As shown in the picture, stack one piece of purple potato pie crust and one piece of white pie crust alternately. Just stack four pieces of each color.

7. Then stand the folded dough piece up and pinch the two ends together with your hands to secure it.

8. Hold the two ends downward with both hands, and then pinch them together. The beautiful flower roll is ready.

9. Follow the above steps to make all the flower rolls, then place them in a steamer to rise again until the volume becomes significantly larger.

0. Steam in a pot with cold water over high heat for 20 minutes. After turning off the heat, do not rush to open the lid and steam for another 2-3 minutes.

1. A soft, sweet and nutritious two-color flower roll is ready! After reading how to do it, are you ready to do it?

Tips:

Flours have different water absorption rates. When kneading the dough, do not add the amount of water at once, unless you know how much flour to add and how much water, especially for purple sweet potato dough. Because the water content of purple sweet potatoes is different, the water amount will also change. . You can also replace purple potatoes with other colorful ingredients, such as pumpkin, which is a good choice.

Purple sweet potato sandwich flower rolls

Ingredients:

Dough materials: 200 grams of flour, 2 grams of yeast, 120 grams of milk

Filling materials: 170 grams of purple sweet potatoes, 15 grams of milk

[Method]

. Dissolve the yeast in warm milk

. Pour into the flour and stir with chopsticks to form a floc

. Knead it into a smooth dough, cover it with plastic wrap and leave it to ferment in a warm place until it doubles in size

. While fermenting, steam the purple sweet potato, add milk and press it into a paste. , divide into 8 equal parts and roll into a round shape

. Knead the fermented dough to deflate, roll it into long strips, cut into 8 equal parts

6. Roll it out thinly and wrap it with purple sweet potato puree, roll it into a round shape and roll it out into a shape of beef tongue, fold it in half , cut a few strips, twist each strip several times in one direction, and roll it up from top to bottom

7. Put it in a steamer to rise for 15 minutes, then steam for 15 minutes and simmer for 3 minutes

Handmade Spicy Rolls

Ingredients: 500 grams of flour, 255g warm water, 5g yeast, 5g sugar, 10g chili powder, 5g salt, appropriate amount of cooked oil.

Method:

. First add yeast and white sugar to warm water and stir evenly, then slowly pour into flour to make the flour flocculent, then knead the flocculent flour into a smooth dough, cover with plastic wrap and ferment until doubled in size. .

. Dip your fingers into dry flour and poke a hole in the proofed dough. If the dough does not shrink back, it means the dough is fermented. When you pull the dough apart, you can see an obvious honeycomb shape.

. Sprinkle dry flour on the risen dough, cut it into pieces, adjust the electric dough press to gear 3, put in the dough and press it into a sheet, press it back and forth several times to make the dough smooth and pliable. , the flower rolls made in this way are fluffy and chewy.

. After the dough sheet is pressed, cut it into long sections of the same size, sprinkle with chili powder, salt, and cooked oil. After spreading evenly, roll it up from one end and cut it into equal sections. Overlap the two sections and use chopsticks to cut them into equal sections. Press it in the middle and then roll it up so that the flower roll is formed. Place the rolled spicy roll into the steamer.

. After placing the spicy rolls in the steamer, let them rise for a second time. Pay attention to the fermentation status according to the temperature. The spicy rolls will feel light when picked up. At this time, turn on the heat. After the water boils, steam over high heat for 15 minutes. After steaming, turn off the heat and simmer for 5 minutes. Open the lid and take it out. The fragrant spicy rolls are ready.

is committed to using the simplest ingredients to share the most delicious dishes with you. Have you all learned how to make the 8 types of Hanamaki shared above? If you have learned how to make them, try making them at home! Welcome to like, follow, forward and collect, thank you for your support! See you next time.