Chinese Style Baked Flower Rolls

Flavor: savory; Technique: baking; Time: one hour; Difficulty: moderate.

Detailed Steps for Making Chinese Style Baked Flower Rolls

250g high-gluten flour, 1/2 tsp salt, 60g vegetable fresh cream, 100g sourdough starter, 10g white chocolate, about 120g water.

Filling: 200g purple sweet potato, 80g crushed peanuts, 50g maltose, 1 tbsp vegetable oil. Surface decoration: egg yolks, egg whites as needed, a little white sesame seeds.

Thaw the sourdough starter, cut into small pieces and add to the flour.

See the many air holes inside the sourdough starter.

Knead into a smooth dough, the addition of fresh cream makes the dough very hard, slowly add water to make a soft dough.

Let it rest at room temperature for about 30 minutes.

Dust the work surface with flour, roll out into a rectangular thin sheet.

Brush with vegetable oil, sprinkle with maltose.

Fold in half and press the edges tightly.

Fold three times in two.

Roll out into a rectangular shape (roll gently, sprinkle flour on the board to prevent sticking).

Cut in half horizontally, evenly spread the purple sweet potato mash on one half.

Sprinkle with maltose, layer with crushed peanuts, sprinkle with maltose again, press down firmly.

Pinch the two long sides tightly, gently roll into a long strip, and cut into 2-3cm pieces.

Brush the surface with egg yolk, sprinkle with white sesame seeds.

Roll out the remaining half of the dough into a thinner rectangular shape, spread a thick layer of crushed peanuts and maltose on top.

Roll up into a flower roll from the long side.

Brush the surface of the peanut roll with egg whites, sprinkle with maltose.

Preheat the oven to 180 degrees, bake for about 20 minutes, the purple sweet potato rolls should be golden, while the peanut rolls may not change color significantly.

Finished product.