Ruyi Rolled Bread

Taste: Sweet; Technique: Skillful; Time: One hour; Difficulty: God-level.

Detailed Steps for Making Ruyi Rolled Bread

Divide the flour into 3 equal parts (add different vegetable powders to each part), then mix the flour with green tea powder, granulated sugar, and salt.

First color: add corn oil, milk and knead into dough for fermentation.

Second color: add pumpkin powder and other seasonings.

Add corn oil, milk and knead into dough.

Knead into a smooth dough and let it ferment.

Third color: add a small amount of beetroot powder.

Add corn oil, milk and knead into dough.

Knead into a smooth pink dough and let it ferment again.

The green tea dough is well fermented.

The pumpkin dough is well fermented.

Roll the three colors of dough into thin and even slices.

Overlap the three colors of dough.

Cut off the excess edges to make it neat.

Divide it into two pieces.

Roll one of them up from one side to make this shape.

Roll the other one in the same way.

Place the two doughs in a deeper square baking pan for secondary fermentation (covered with plastic wrap) because I don’t have a toast mold.

The doughs are well fermented for the second time and ready to be baked.

Preheat the oven for 5 to 10 minutes, place the baking pan on the middle and lower racks, and bake at 160 degrees Celsius for 25 minutes with the upper and lower heat, covering with oil paper if necessary to prevent scorching.

Cut the finished bread into slices, and the Ruyi rolled shape is very beautiful!

The bread is soft and fluffy.

The vegetable powder colors are beautiful, safe and healthy to eat.

The shape is beautiful and the taste is fragrant and soft.