How to make thousand-layer double-color flower rolls

• 1. Prepare an appropriate amount of common flour, put it into a container of suitable size, add a spoonful of sugar and an appropriate amount of yeast, slowly pour a little warm water (about 35℃) and use chopsticks to Stir the flour into floc, then knead it into a smooth dough, and finally cover it with plastic wrap and put it in a warm place to ferment.
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  2.Wash the spinach, cut it into even portions and put it into a food processor and add a little Squeeze the spinach into water and set aside.

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  3.Use the same method as step 1 to form green dough and place it in a warm place to wait for fermentation.

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  4. When the dough doubles in size, poke a hole with your fingers without rebound or break the dough apart The honeycomb inside indicates successful fermentation.Sprinkle a little dry flour on the board, and knead the fermented dough repeatedly to deflate it.

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  5.Use a rolling pin to roll the white and green dough into dough sheets, as thin and thick as you like (roll out The thinner the roll, the more layers it will make.) Evenly apply a little cooking oil on the white dough sheet, cover the green dough sheet on top of the white dough sheet, cut off the excess and shape it into a rectangle.

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  6.The stacked two-color dough sheets are rolled up from bottom to top (rolled (Tighter)) and then cut the dough into equal portions about the width of two fingers.

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  7.Take two equal parts of small dough and stack them together and press slightly, then use Press out the center line of the chopsticks from the middle, take out the chopsticks, pull the two ends slightly with both hands, then twist them in the opposite direction to the bottom and twist the two ends.

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  8.Use the same method to make all the flower rolls, and then let them stand for 10-15 minutes.Pour cold water into the pot, apply a little oil or wet the pot cloth, place the flower rolls in order, turn off the heat about 15 minutes after the water boils and simmer for about 5 minutes, then uncover the pot.