Green Rose Rolls

1. Raw material diagram

2. Crush the gardenia, add a bowl of water, and boil for 10-15 minutes

3. Take gardenia juice and let it stand at room temperature for later use;

4. Pour yeast powder into gardenia water (cover the water surface), mix well, and set aside for later use.

5. Take a stainless steel plate, sieve the high gluten flour and add white sugar and salad oil. Then pour in gardenia yeast water and stir with chopsticks while pouring (if there is not enough water, warm water can be added).

6. Repeatedly blend into smooth dough, cover with plastic wrap or damp cloth, and place in a warm place for fermentation;

7. The dough should be fermented to 1.5-2 times its original size;

8. Knead the fermented dough thoroughly to remove any air bubbles inside;

9. Roll the dough into round thin sheets;

10. Cut each round slice in half with a knife, and each rose needs 5 slices;

11. Take a chopstick and roll up a petal at one end of the chopstick as the stamen;

12. Take the second petal and roll it up from the receiving piece of the stamen;

13. Roll up the third, fourth, and fifth petals one by one, and then gently pull out the chopsticks to make a rose. It's very simple, isn't it.

14. The finished yellow rose roll is padded with zong leaves, stacked on the steamer, and left for another 20 minutes.

15. Cook in cold water, steam over medium heat for 20-25 minutes, turn off the heat for 3 minutes, and then uncover the lid to prevent Mantou from shrinking.

16. The steamed Mantou turns green