Homemade pasta---------【Lotus Roll】

Overview

The lotus roll is probably the most beautiful flower roll shape among Chinese pasta. Its shape may seem complicated, but it is actually very simple to make. After rolling, cutting, and pressing two pieces of dough, it presents such a beautiful flower shape. I have to admire the cleverness of the person who created this lotus roll. When I was in my hometown, my mother would steam various shapes of steamed buns, flower rolls, jujube steamed buns (jujube steamed buns), small hedgehogs, goldfish, and of course my favorite lotus roll. The lotus roll I made today is made of fresh pea and soy milk noodles, with a touch of green, and it is more nutritious.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• full banquet of manchu and han dynasties
• flour
• pea soy milk
• yeast

Ingredients

Steps

1. 1 Put 500 grams of flour into a container;

   

2. 2 Make an appropriate amount of soy milk from fresh peas, add yeast, mix well, and let it sit for a while;

   

3. 3 Add the soy milk yeast water into the flour to form a moderately soft dough. Knead for a while, cover with plastic wrap or a curtain and leave it to ferment in a warm place;

   

4. 4 Let the dough ferment until it is 1.5 to 2 times in size, and it will not bounce back or shrink when pressed with your fingers;

   

5. 5 Take out the dough, knead it well and deflate it, and divide it into two parts;

   

6. 6 Take one part, roll it into a long strip, and cut it into suitable size pieces;

   

7. 7 Then knead the dough evenly, put two into a group, and roll each into a uniform round dough piece;

   

8. 8 Fold the dough piece in half first, then fold it into a triangle;

   

9. 9 Cut the triangle with two knives, and perform the same operation on one of them;

   

10. 10 The largest incisions in the two groups are opposite;

    

11. 11 The longest sides of the second group are opposite;

    

12. 12 The small triangle also has the longest sides facing each other;

    

13. 13 Use a chopstick to press it horizontally;

    

14. 14 Face the longest side of the dough toward you, then use two chopsticks to press it on the left and right sides, then gather it in the middle, pull out the chopsticks, and the lotus roll dough is ready. Finish all the doughs in sequence;

    

15. 15 Put the lotus rolls in cold water into the pot, let them rise for 20 minutes, turn on the heat, boil the water over medium heat for 20 minutes, turn off the heat and steam for 5 minutes, take it out and it's ready to eat! ~