Dragon Fruit Rose Roll

Overview

I didn’t really want to use dragon fruit to make the dragon fruit rose roll, because I had experienced the fading effect of dragon fruit at high temperatures before. I happened to give the children a milkshake made of yogurt and dragon fruit and didn’t drink it. It felt like it took a long time to squeeze it out, so it was a pity to throw it away. They are all ingredients with high nutritional value, so I used it directly to mix the noodles and steam the flower roll. You can see that there are dragon fruit seeds on the flower roll. The color of this Hanamaki is a bit special. It is not easy to adjust it to this color. The color is very beautiful before steaming. After high temperature, the color becomes like this. Fortunately, it does not affect the taste and the taste is still very fragrant. I steamed it with the Qiaofu sugar-free rice cooker. It is very convenient to choose the nutritional steaming function. It starts the timer before There is a period of time for heating and boiling water, which is just used for the secondary fermentation of the dough. Just set the timer and steam for 10 to 15 minutes. This large flower roll looks very appetizing. It is especially soft and has chopped green onion. It is salty. You can eat a large flower roll without eating vegetables. The flower roll is soft and fragrant with green onion. It is so delicious.

Tags

• staple food
• steamed bun hanamaki
• chives
• dragon fruit
• flour
• oil
• yeast
• yogurt
• salt

Ingredients

Steps

1. 1 Pour the dragon fruit milkshake into a large basin and sift in the flour. You don’t need to sift it. I’m used to baking and I always like to sift the flour. Add 3g of yeast. You can use 4g of yeast this season. Because the milkshake I used also has a cup of yogurt, which can also promote fermentation, so I used 3g of yeast.

   

2. 2 Knead into dough.

   

3. 3 Cover with plastic wrap and ferment in a warm place. I put it in the electric pressure cooker and closed the lid. It fermented very quickly, about 2 hours. Take out the fermented dough and you will see that the color is quite bright. However, the color of dragon fruit is afraid of high temperatures. It will fade easily after high temperatures. Especially when exposed to alkaline, it will lose all color at all. I have tried it.

   

4. 4 Take out the fermented dough, knead it well and deflate it, cover it with plastic wrap and let it sit for 15 minutes, then divide it evenly into 12 small dough balls.

   

5. 5 Peel, wash and chop the chives, sprinkle with some salt and mix well.

   

6. 6 Take 4 small dough balls and roll them into round cakes. Brush each cake with a thin layer of oil, sprinkle with chopped green onion and some salt. I sprinkled the salt directly on the chopped green onions. The green onions were pickled and softened, so it was difficult to sprinkle them. It was best to sprinkle them separately. Then press each cookie one by one.

   

7. 7 Roll up the stacked biscuits from one side until the other side is fully rolled.

   

8. 8 Cut from the middle, there are two flower rolls.

   

9. 9 And so on, to complete all the flower roll making.

   

10. 10 Add purified water to the Qiao Ke sugar-free rice cooker to the lowest water level, and put the flower rolls into the inner pot of the rice cooker.

    

11. 11 Cover the pot lid. When you hear a "click" sound, the pot lid is closed. Just press "Nutritional Steaming". The rice cooker will start working and the timer will start in about 10 minutes. This program is automatically set to half an hour, so you have to determine the time after timing. I steamed it for 15 minutes, and 10 to 15 minutes is appropriate depending on the size of the roll.

    

12. 12 When the time is up, open the lid, take out the inner pot of the rice cooker, and see if it is particularly appetizing. The house is filled with the aroma of green onions, and you can even eat a large roll without eating vegetables.

    

13. 13 Remove from pan and plate.