How to make a multi-layer flower roll?

If you want to have more layers of rolls, you should start preparing them when you roll them. There are also delicious cakes, which will also make your rolls taste layered.

I remember when I was a child, I always waited by the pot, and my mother took out the finished rolls one by one. Then I put my little hand behind my back and asked for a flower roll to eat. I still listened to my mother's nagging: "Don't burn it, let it dry for a while and then eat it." But I just like to eat steaming rolls that have just come out of the pot. The level and taste are really unforgettable.

Preparation of ingredients:

300 grams of common flour, 3 grams of yeast, 5 grams of sugar, salt, pepper noodles and edible oil.

Step 1

Stir 3 grams of yeast and 5 grams of sugar into 300 grams of flour at the same time. Then add a proper amount of warm water and knead it into a smooth dough, and put it in a warm place to wake it up to twice its original size.

Second step

Pour an appropriate amount of oil into the pot, heat to 60% oil temperature, and turn off the fire. Add 2g of pepper noodles to10g flour, and pour 20g of hot oil to make a thin dough. (Note here that the pastry must be carefully stirred, so that it can be better brushed on the pastry and will not agglomerate evenly. )

Third step

Press the proofed dough until it is exhausted, and then roll it into square pieces. (This is the key to improve the level of flower rolls. You must roll the sheets as thin and long as possible, so that the rolls will be multi-layered. )

Fourth step

Brush the pastry with the pastry prepared in advance. Then roll it into a roll from one side, and the width is controlled at about 2 inches. This size of rolls is easier to handle.

Step five

Cut the rolled dough into small pieces about 1 inch wide, then stack them in groups of three and roll them into flower rolls.

Step 6

The finished flower roll blank is awakened again 10 minute, and then steamed in the pot.

The flower rolls made in this way have distinct layers, fresh taste and are particularly delicious.

There are several words to be broken here: brush a small amount of oil before rolling, so that it will not stick when rolling, and it is easy to roll the noodles thin.

Hello, everyone, I'm Mei Niang, a southern girl. After moving to the north, I like pasta, cooking soup for my family and sharing.

There are many ways to make flower rolls. Today, Mei Niang will share with you a simple method of making flower rolls. When a chopstick is wrapped around the plate, it will make a flower roll, which is clear, fluffy and soft and will not retract or collapse.

Pumpkin roll

Ingredients: pumpkin puree 300g, common flour 400g (the amount of flour should increase or decrease according to the water content of pumpkin puree), yeast 4g, sugar 5g, vegetable oil 5ml.

working methods

1. Peel the pumpkin, remove the seeds, steam it in a steamer, grind it into pumpkin paste, and air it to 35-40 degrees (hand temperature is almost the same).

2. Pour pumpkin puree into the basin, add flour, yeast powder and sugar, knead into smooth dough, and cover with plastic wrap 1 hour.

3. When the dough is twice as big, poke the dough with your finger, the hole will not retract, and there are rich honeycomb structures inside, indicating that the dough is well proofed.

4. Sprinkle flour on the chopping board, knead the flour again, and exhaust the air. Knead more this time until the dough is cut into large, inconspicuous honeycomb eyes and kneaded into long strips.

5. Roll it into a rectangular dough and brush it evenly with a thin layer of oil.

6. Fold the dough to 1/3 from top to bottom, brush with a thin layer of oil, and fold the bottom 1/3 upward to form a three-layer overlapping shape.

7. Cut two fingers wide.

8. The two doses overlap in one group, and a deep mark is pressed out with chopsticks in the middle.

9. Pinch both ends of a set of dough and stretch it to twice the length. Chopsticks are lifted from the middle of the dough, then clamped at both ends of the dough and fixed on the chopping board. Chopsticks return to the original position in one direction and press (see the video below for details).

10, put the completed pattern of flower roll embryo on the steamer for the second proofing, 15 minutes.

1 1. Start steaming in cold water and steam in medium fire 15 minutes. Turn off the fire for 3 minutes before taking it out.

When I was in Guangdong, I worked as an apprentice in a Wu breakfast shop under the recommendation of my relatives and friends. Among them, I learned to make multi-layer rolls. I type the ingredients below for your reference.

Single material

300 grams of medium gluten flour, 200 grams of milk, 3 grams of yeast, 2 teaspoons of sugar.

working methods

1, milk is heated to warm with sugar.

2. Add baking powder to the medium gluten flour, stir well, and cover with plastic wrap 10 minute until a layer of foam appears on the surface.

3. Add 2 grams and 2 tablespoons of flour and mix well with chopsticks until there is no dry powder.

4. Knead the evenly stirred high-gluten flour on the velvet panel for 15 minutes until the surface is very smooth.

5. After kneading, roll it into a thin rectangle, coat it with oil and salt, sprinkle with chopped green onion and roll it into strips.

6. Cut into sections.

7. The cut two sections are stacked together, pressed with chopsticks in the middle, and then rolled up to sober up for about half an hour.

9. After waking up, put the semi-finished flower roll on a pot of cold water and steam it over medium heat. After the water is boiled, boil the pot and count the time. Remember to turn off the fire for 8 minutes and open the lid immediately after turning off the fire.

material

Flour: 500 grams

Warm water: 260ml

Yeast: 5g

White sugar: 5g

Onions: 4

Ham sausage: 1.

Salt: the right amount

Oil: a little.

step

1. Add yeast and sugar to flour (accelerate fermentation, no sweetness at all). Add proper amount of water in several times, and stir while adding. Stir it into a flocculent shape, knead it into a smooth dough, and wrap it with plastic wrap to double its size.

2. There is a beautiful honeycomb inside the dough. Knead for a while and drain the air inside. Roll it into a rectangular dough, about 5 mm thick. Sprinkle vegetable oil on the surface of the dough, sprinkle with salt and spread it evenly, then add chopped green onion and diced ham and wipe it evenly. Fold from one end and cut into noodles of uniform size.

3. Pile two noodles together and press them in the middle with chopsticks. Hold both ends and twist them in opposite directions twice. There are many levels at this time. Pinch both ends to prevent the steaming process from spreading.

4. Cover the prepared blank with plastic wrap and wake it for 20 minutes. After 20 minutes, gently press the surface of the green body, which can rebound slowly, indicating that it has been awakened. At the same time, the green body becomes bigger and lighter to carry. Put it in the steaming cloth, put it in the blank, and it can be fired. Bring the fire to a boil, turn to medium heat for steaming 15 minutes, then turn off the fire and stew for another 5 minutes, and then you can open the lid.

The flower rolls made in this way are fluffy and soft, and do not shrink or collapse. They are beautiful and delicious. Try it quickly!

Hello, everyone, I am Crystal Gourmet, specializing in making steamed buns and rolls. However, most of our local bread rolls are made of dough and baking powder. If you make it, few people buy it, so it's all old-fashioned rolls. Old-fashioned paper tastes good, smells like wheat, and will not harden the next day, especially for the elderly. Soaking in milk has a special fragrance, so many people buy it.

In order to make the layers look good, our local natural spices, turmeric and bitter bean powder, and rose sauce, who likes to eat sweet rolls, make the rolls look particularly good, which makes people have an appetite and want to have a bite. In order to have more layers, you must roll them thin, pour some oil on them, sprinkle some turmeric powder, or just roll them with bitter bean powder. Some people use chopsticks to press the cut small dose, and when they step on both sides, it is a beautiful flower roll. Twist it and there are three-color flower rolls, which are especially beautiful. If you are interested in watching my little video, the flowers in it are particularly beautiful.

Tip: To make a multi-layer flower roll, it looks good, and the surface must be suitable and too soft. The rolled flower roll has collapsed and is too hard to roll. In order to make multilayer flower rolls, it is necessary to know the properties of surface, water absorption and gluten.

Hello, I'm Le Jia Shi Xiang.

Some people say: stuffed buns, stuffed buns, layered rolls.

This sentence sums it up very well. First of all, flower rolls are fermented pasta like steamed bread. Second, the flower roll is layered.

As a kind of home-cooked pasta, flower rolls are more attractive than steamed bread in appearance, and can be rolled into various flavors, such as chopped green onion, salt and pepper, sesame sauce, ham and so on. There are both salty and sweet.

Usually, the method of making flower rolls is to knead dough into dough, ferment it, roll it out, brush it with oil, roll it up, twist it into a roll, ferment it again, and finally steam it. The whole process of making flower rolls requires secondary fermentation, which takes a long time and the shape of the flower rolls is not three-dimensional.

Today, I will teach you a time-saving fermentation method, and the texture of the flower roll is clear and three-dimensional.

formula

China flour 500g, pumpkin puree 220g, water 90g, yeast 5g, sugar15g, oil15g.

working methods

1. The pumpkin is steamed and broken. Cool and mix with flour. Put all the materials into the dough kneading machine, stir them first, and see if the amount of water added is appropriate. Pumpkins have different water contents, so the formula gives you a reference. After mixing, knead until the dough is smooth. The time depends on your kneading tool. Then add the dried edible rose petals, knead them evenly and take them out.

2. Take out the kneaded dough, put it into a circle, roll it into a rectangle, brush it with oil and sprinkle some salt.

The step of pushing the flowers out of the hierarchy begins. Next, roll it up and roll it up from the narrow side, so that there are more rolls and more layers of flowers. If you don't brush oil, roll it up directly, stick the dough together, cut it out, steam it with a knife, and cut the steamed bread; If rolled up from the long side, there are not as many layers as those rolled up from the short side, and there are not so many rolls.

3.

After rolling, cut it into sections, take a chopstick with a little flour on its surface and put it in the middle of the dough and press it down hard.

Layers appear on the side when pressing, and because of the above steps, the dough is oiled, so it is extruded when pressing, and the side protrudes to both sides, with many rolls and many layers.

4.

Take out chopsticks, hold the long side of the flower roll with both hands, pull it gently, and then fold it inward, just clamping the folded ends. See if the flowers in the picture are layered and very three-dimensional. This twisting method is especially suitable for beginners and can be learned at once.

The embryo of the flower roll is fermented in a warm place for about 40 minutes. After boiling water, it takes about 15 minutes, which is related to the size of the flower roll. It's basically good to smell the fragrance.

Take it out of the pot and eat it while it's hot.

The surface of the flower roll should be smooth, malleable and smooth. The oil used to brush the dough is no longer in the formula.

Rolled up, from the short side, there are many layers, and the made flower roll is also multi-layered.

The flower roll should be multi-layered, and brushing oil on the dough surface is an essential step; There are many volumes in the volume, and there are many layers in the volume.

If you want more layers, you can put the two dough embryos in step 3 on top of each other, and then press them with chopsticks in the same way. There will be more levels. I like eating at home, I like cooking food, and I also like to share my concerns and suggestions. I hope it is useful and beneficial to everyone. Welcome to Le Jia to enjoy delicious food and see other pictures of delicious food. Thank you. See you often.

Homemade rolls are delicious and healthy, and a bowl of soybean milk for breakfast is very comfortable to eat.

Flower rolls, also called salty rolls here, are made by almost every housewife. Here is to share with you how we did it.

First, put the yeast powder and sugar into warm water and stir evenly. Adding sugar can promote the fermentation of flour, and the steamed roll has a little sweetness. Then, pour into the flour and start stirring the dough. We have a saying here: Soft-faced jiaozi Hard-faced Steamed Buns. Noodles should be mixed a little harder to taste. Ferment the mixed noodles in a warm place to double the size.

Second, chopped green onion is essential. Pour the hot oil into the chopped green onion, stir-fry until the chopped green onion smells, add salt and allspice powder, and stir well.

Third, knead the dough evenly and exhaust it, roll it into a thin round cake, spread our onion oil evenly on the round cake, roll it up from one end, and chop it into a uniform preparation with a knife. Our food here is steamed directly like this, but I like to stack the two ingredients together, press them from the middle with chopsticks, pinch the two ends and then twist them. The rolls made in this way are multi-layered and delicious. It takes about 15 minutes for the finished flower roll blank to wake up again.

Fourth, steam the awakened flower roll blank for 20 minutes.

After 20 minutes, don't lift the pot immediately, and stop for another 5 minutes. (⊙o⊙) Wow, the fragrant flower roll is ready. Soft and delicious.

As a catering practitioner, especially a chef with a white case, I will give you a detailed introduction to the production method of our northwest flower rolls!

500g of flour, 0/0g of baking powder/kloc-0, 6g of yeast, 5g and 20g of lard, among which white sugar can promote hair and make steamed rolls more shiny. Baking powder and yeast make dough fluffy by producing carbon dioxide gas when they meet water, and lard will make steamed rolls noisier and more delicious.

2. Mix the above raw materials and add a proper amount of warm water. When the water temperature is 30℃ to 40℃, knead the dough evenly and put it in a basin to wake it up for about 20 minutes.

Third, roll the dough into a uniform rectangle, brush it with ginger oil, fold it in half for three times, cut it, and then fold it in half and roll it up.

Fourth, the finished roll is awakened for about 15 minutes, and steamed in the cage for 10 minutes.

Self-control exercise

Raw materials: flour, yeast, baking powder, sugar, water, edible oil and salt.

Step 1: Put flour yeast, baking powder, sugar and water into a container.

Step two, make a smooth dough.

Step three, roll it into a rectangular sheet.

Step 4: Brush oil and sprinkle salt.

Step five, roll it up.

Step six, cut into small pieces.

Step 7: Fold two small noodles together and clamp them with chopsticks.

Step 8, put your hands in the opposite direction and pinch the two ends together.

Step nine, do it all.

Step 10: Start the oven proofing key, and the proofing system is twice as large.

If you want to roll more layers, roll more layers of base.