How to make colorful large flower rolls

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  1.Steam the pumpkin and purple sweet potato, squeeze the juice from the spinach, mix the dry yeast with warm water at 40℃, and set aside the red yeast powder

• 2.Use four colors of ingredients to mix flour into four colors of dough, cover with plastic wrap and leave for half an hour

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  3. Roll the dough into four shapes and sizes, match the colors according to your preference, fold them together, and brush a little water on each stack..

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  4. Roll the folded dough into a roll



5.Use a knife to cut off both ends and divide them into eight equal parts (must be an even number)

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  6. Dip the cut dough twice with hand flour and set aside

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  7.Take two pieces of dough and roll them into discs of the same size, brush with salad oil and sprinkle with a little pepper and salt (the other dough should be covered with plastic wrap to prevent it from drying out)

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  8.First fold it in half, then fold it into 1/4 size

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  9. Fold the two folded doughs together and cut them into three parts

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  10.Pairs of the same size

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  11.Stack them together from large to small

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  12. Keep the two chopsticks 2 cm apart Press down

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  13. After reaching the end, retract the two chopsticks inward, leaving a distance of 1 cm.Can

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  14. Turn the pressed flower roll sideways and press it down in the same way

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  15.After reaching the end, draw inward (the time has come to witness the miracle, blossom)

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  16.Put the prepared flower rolls into a plate, cover with plastic wrap, let it rest for about 30 minutes, then boil over boiling water.Turn off the heat 10 minutes after boiling, simmer for 2 minutes and then open the lid

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  17.Will be steamed Take out the flower rolls and start eating?