Fancy purple sweet potato and coconut rolls
Overview
Make delicacies in a variety of ways, transforming ordinary flower rolls into an extremely gorgeous sunflower, which is both eye-catching and a feast for the mouth.
Tags
Ingredients
Steps
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Wash the purple potatoes, cook them in a pressure cooker, peel them, put them in a plastic bag, and use a rolling pin to press them into fine potato puree.
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Mix the flour and yeast powder in ingredient A, add the purple sweet potato puree, and knead it with your hands while adding it. Knead it as evenly as possible. Add an appropriate amount of warm water and knead it into a smooth dough.
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Mix the flour and yeast powder in ingredient B, slowly pour in warm water, stir with chopsticks while pouring to form a fluffy dough, and knead the dough until the surface is smooth.
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After the two colors of dough are kneaded, cover with a lid or plastic wrap and leave to ferment in a warm place until doubled in size.
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Dip your index finger in flour and poke a hole in the middle. If the hole does not collapse or shrink back, or you can see that the inside of the dough has formed a honeycomb shape, it is ready to ferment.
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Knead the fermented dough evenly until the surface is smooth and there are no obvious bubbles on the cut surface of the dough.
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Deflate the dough and divide it into 5 equal parts, cover with plastic wrap and let rest for 15-20 minutes.
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Roll the dough into rounds about 20cm in diameter.
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Place the dough sheet on a baking sheet to make it easier to move. Evenly spread a layer of purple sweet potato and coconut filling on the first piece of dough, and then spread the second piece of dough. The operation method for the 2nd, 3rd, and 4th piece of dough is the same as the first piece. Do not spread the filling on the fifth piece of dough.
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First, use a spatula to gently carve 8 equal marks on the dough sheet, and then cut the lines without cutting in the middle.
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Twist the two adjacent pieces.
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Twist two pieces in pairs to form a flower roll.
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Put a small flower in the middle of the flower roll as a stamen, prepare the flower roll blank, put it in a steamer, and let it stand for 20 minutes. Bring the water to a boil over high heat, steam over medium heat for 15 minutes, turn off the heat, and simmer for 5 minutes before opening the lid.
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Finished product picture.
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Finished product picture.
