Garland Sophora Scroll

Overview

Sophora japonica can be mixed with flour and steamed to eat, but it is too boring. I will make it into steamed bun fillings. Have a flower roll. I'm very interested in wreath-shaped pasta lately, so I'll give it a try. The general method was found online and slightly decorated.

Tags

• staple food
• pasta
• home cooking
• old man
• lunch
• coriander seeds
• flour
• oil
• sophora japonica
• spinach juice
• yeast
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Wash a handful of spinach, mash it with a food processor, strain it with gauze or a mesh sieve and squeeze out the juice.

   

2. 2 Take 150 grams of ordinary flour, mix in 2 grams of yeast powder, a little oil, then pour in spinach juice in batches, and knead into a dough. If you want a light green color, you can add an appropriate amount of water.

   

3. 3 Then add the same amount or slightly more white dough, and also add yeast and oil. Put the two doughs into food bags separately to prevent the water from evaporating. If not done at that time, refrigerate and ferment overnight.

   

4. 4 Saute peppercorns and coriander seeds over low heat until fragrant. Powder any other spices you like.

   

5. 5 Take an appropriate amount of Sophora japonica flowers, wash and drain them, and salt them appropriately.

   

6. 6 Take out the white dough and roll it into a round piece. Fold in half into a semicircle and roll out to desired thickness. Apply some water to the flat side and glue the two semicircles into a half white and half green circle. Then flatten the middle seam.

   

7. 7 Divide the green part into several equal parts, this time it is 8 small braids, that is 24. Then braid every three braids into a small braid.

   

8. 8 Grease the white dough piece with oil, sprinkle with salt, and sprinkle with pepper powder; spread with sophora flowers. Roll up.

   

9. 9 Continue curling up to the braid while adjusting the position of the braid. If there is any excess at the end, pinch it off, apply some water, and hide the joint underneath. Finally pinch the two ends together.

   

10. 10 The place where the two ends are pinched together is ugly, so you can decorate it with the small pieces of dough you just pinched off. Here are two little flowers, little green roses. After it is done, dip some water into the corresponding position of the wreath.

    

11. 11 After adjusting, find a non-stick mold, put the garland in it, cover it with plastic wrap, let it rise for half an hour, then steam it in a pot for half an hour.

    

12. 12 After steaming, turn off the heat and steam for three minutes, then remove from the mold.

    

13. 13 This should be eaten while hot, or steamed before eating to make it more delicious. The fragrance of Sophora japonica is refreshing.