Multilayer Two-colorPancake BunHow to make it delicious?What ingredients do I need to prepare when making multilayer two-color pancake buns at home?Ingredients？Cooking NetworkThe editor of the cooking website provides a simple and detailed recipe for multilayer two-color pancake buns, allowing even novice cooks to make tasty ones.

Introduction to the ingredients for multilayer two-color pancake buns

RegularAll-purpose flour( ) Yeast (about 2 grams) Warm water (35℃ ) ( )

Steps to make multilayer two-color flower rolls:

1. Prepare an appropriate amount of regular all-purpose flour and put it into a suitable container, adding one spoonfulof sugar, some yeast, and gradually add warm water (35℃ ), stirring the flour with a until it forms lumps, then knead it into a smooth dough, cover it with plastic wrap, and let it rise in a warm place.Spinach

2.Wash it thoroughly, cut it evenly into portions, and put it into a blender along with a little water to make spinach juice.3. Follow the same method as step 1 to knead a green dough from the spinach juice and let it rise in a warm place.

4. When the dough has doubled in size, poke it with your finger; if there is no rebound or if it forms a honeycomb structure inside, fermentation is complete.

5. Dust some dry flour on the work surface, knead the risen dough again to expel air bubbles.6. Use an rolling pin to roll out both white and green dough sheets into thin layers (the thinner you roll, the more layers in your final product). Spread a small amount of cooking oil evenly on the white dough sheet, place the green dough sheet over it, trim any excess, and shape them into a rectangular piece.

5. Stack the two-color dough sheets together and roll them up tightly from bottom to top (roll tightly), then cut them into uniform pieces about the width of your thumb fingers.

7. Take two equal-sized pieces of the cut dough and stack them, gently press them down, use a chopstick to make a central line through them, remove the chopstick, stretch both ends slightly in opposite directions, twist them downward, pinch the two ends together, and shape them into flower rolls.

8. Follow the same method to make all of the flower rolls, let them rest for 10-15 minutes, pour cold water into a pot, grease or wet a steamer cloth, arrange the flower rolls neatly inside, bring the water to a boil, steam for about 15 minutes, then turn off the heat and let it sit for another 5 minutes before lifting the lid.

Complete the preparation of all flower rolls in the same manner, then let them rest and ferment for 10-15 minutes.