Colorful vegetable flower roll
Overview
This Hanamaki utilizes the natural colors of pumpkin and purple sweet potato. The steamed pumpkin and purple sweet potato are crushed into a puree and blended into the flour. It is healthy, nutritious and colorful, and is loved by everyone!
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Ingredients
Steps
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Steam the pumpkin and purple sweet potato until soft and tender, remove the skin and mash them into puree with a spoon
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According to the ratio of 500 grams of flour, 5 grams of yeast, 3 grams of baking powder, and 2 tablespoons of white sugar, first activate the yeast with warm water and then knead it into a white dough. Separate two small pieces of white dough and knead them with pumpkin puree and purple sweet potato puree with appropriate amount of flour respectively. The three kneaded doughs should be sealed with plastic wrap and fermented until 2~2.5 times in size
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The risen dough
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Knead the dough separately on the counter until smooth
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Roll out any two colors of dough into long sheets (I chose purple and yellow, and use the other white one for other purposes), and brush one piece with oil
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Put the purple one on top, put the two pieces together, and then brush oil on the purple one
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Roll into long rolls and cut into pieces
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The two become one, stacked together
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Press it down with chopsticks
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Hold two ends along the length of each hand, twist one inward and one outward, and close them together at the bottom, as shown in the picture, leave a gap in the middle and place it on the oiled drawer. Put water in the pot, place the drawer directly, cover the lid and wake up the rolls for 20 minutes
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When it wakes up and becomes round, turn off the heat after 20 minutes of steaming, wait another 3 minutes before opening the lid, and the flower rolls are ready to be steamed
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Steamed Hanamaki
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Finished product picture!
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Finished product picture! !
