Purple Summer Flower Scroll

Overview

1. Steam the Zishu in a pot until soft, put the Zishu into a basin and mash it with a spoon. 2. Use warm water to turn the yeast into yeast water. Pour half of the yeast water into the basin with the Zishu Ni and the other half into another basin. Add noodles to the two pots and knead into a moderately soft and hard noodle. Wait for 2 hours. 3 handfuls of Zishu noodles and white noodles. Roll the dough into pieces of the same size. Place the two pieces on top of each other, roll them up from one side, and roll them into a long roll. Cut it into a 3 cm long roll. Let it sit for half an hour. Add water to the 4 pot and put a steaming cloth on the steamer. Bring the water to a boil. Put the flower rolls on top and steam them for 25 minutes. Turn off the heat. Wait five minutes before taking them out of the pot.

Tags

• staple food
• home cooking
• flour
• purple sweet potato
• thirteen incense
• yeast
• sesame oil

Ingredients

Steps

1. 1 Steam the Zishu in a pot until soft and translucent. Put the Zishu into a basin and mash it with a spoon. 2. Use warm water to turn the yeast into yeast water. Pour half of the yeast water into the basin with the Zishu Ni and the other half into another basin. Add noodles to the two basins and knead into a moderately soft and hard noodle. Wait for 2 hours

   

2. 2 Roll out the purple noodles and white noodles into dough pieces of the same size. Place the two pieces on top of each other and roll them up from one side into a long roll. Just cut it into 3 cm long and let it sit for half an hour.

   

3. 3 Add water to the pot, put a steaming cloth on the steamer, bring the water to a boil, put the flower rolls on and steam them for 25 minutes, turn off the heat, and wait for five minutes before taking them out of the pot