Golden sand flower roll
Overview
I rummaged through the refrigerator and found a few duck egg yolks, okay! These days during the rainy season, I can play with noodles at home, so I defrosted and steamed them, mixed them with vegetable oil, and added a little sugar to make the golden sand filling. This pot of flower rolls is ready!
Tags
Ingredients
Steps
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Dissolve the yeast in warm water not exceeding 40 degrees, add 1 teaspoon of fine sugar, mix well and let it sit for a few minutes;
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Pour the yeast water into the flour, start the mixer at speed 1 and knead into a flocculation, and then knead into dough at speed 3;
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Knead the dough until it is no longer sticky, take it out and round it up, and put it into a basin;
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Cover with plastic wrap and ferment until no more than three times in size;
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While the dough is fermenting, prepare the filling; steam the egg yolks;
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Put it into a plastic bag and press it into a puree with a rolling pin;
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Put the pressed egg yolks into a small bowl, add an appropriate amount of vegetable oil, a few drops of lemon juice and 1 teaspoon of fine sugar, mix well to form a thick paste and set aside for golden sand filling;
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Take out the fermented dough and roll it into a rectangular shape;
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Spread the golden sand filling evenly on the dough sheet;
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Roll up into a tube shape from bottom to top;
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Cut into four equal parts with a knife;
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Take one and cut it in the middle;
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Stretch it with your hands and twist it twice;
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Make a circle and pull the other end out to make a circle;
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Pour an appropriate amount of water into the steamer, place it on a basket covered with oil paper, place the whole rolls on top leaving a gap in the middle, cover the pot and let it rise for the second time in less than thirty minutes;
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Turn on the electric steamer program, steam for 25 minutes, turn off the heat, and simmer for another three minutes.
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Finished product pictures
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Finished product pictures