Sausage Caterpillar Flower Roll Exclusive

Wash the fresh spinach, blanch it briefly in boiling water, then take it out and cool it. Cut it into small sections, add a little water, and blend it in a high-speed blender into spinach juice for later use.

Add an appropriate amount of flour and yeast powder.

Pour in the spinach juice.

Let the dough become smooth and place it in a warm spot to rise until it doubles in size.

Poke a hole with your hand; if it does not bounce back, it indicates successful fermentation.

Knead evenly to release the air and let it rest for ten minutes, making the dough more moist.

Sausages are ready, I used black pepper flavored grilled sausages.

After the dough has fully risen, roll it out into large pieces and use a mold to cut out shapes.

Take it out, as shown in the picture.

Place the sausage on the other side.

Roll it up.

The caterpillar-shaped flower roll dough is ready.

After finishing everything, place it in the steamer for a second proofing for fifteen minutes. Steam for twenty minutes after the water starts boiling, then turn off the heat, wait for two minutes before opening the lid to prevent the surface from shrinking.

Finished product picture!

Finished product picture!