2. Making pumpkin dough (flowers): Put oats and yeast into flour, and add appropriate pumpkin puree.
3. Add warm water several times.
4. Stir with chopsticks into a flocculent surface.
5. Then knead into a smooth dough.
6. Making spinach dough (leaves): Prepare to make spinach juice dough, take another portion of flour and add yeast.
7. Pour the filtered spinach juice several times.
8. Knead into green dough.
9. Cover the two kinds of dough with plastic wrap and ferment until the dough is twice as big as before, and the inside is honeycomb, which takes about 45 minutes to 1 hour in summer.
10, the production of roses: take out the fermented pumpkin dough and knead it evenly, and divide it into five equal parts with uniform size. 1 1. Take one of them, knead it evenly and roll it into a thin sheet slightly thicker than the dumpling skin.
12. The other four doughs are operated in turn, placed half-overlapping, and gently pressed at the central axis position with chopsticks.
13, and then scroll from bottom to top.
14, cut with a knife at the central axis and split in two.
15, take one of them and stand it up, tidy up the edge of the dough, make a rose, and then make the others in turn.
16. Making leaves: Take fermented spinach juice dough, sprinkle a little dry powder and knead it evenly.
17, divided into small dough with uniform size.
18, take one of them and make it into a leaf shape, and press out the veins of the leaf with a toothpick.
19, combined production: dip a little water to make two leaves stick together.
20, then merge the roses.
2 1. Finish the other oatmeal rose rolls in turn, cover them or plastic wrap them and let them stand for 20 minutes for secondary fermentation.
22. After the fermentation, put cold water into the pot, steam for 12 minutes, and then turn off the fire.
23. Turn off the fire for 3-5 minutes and then uncover the lid.