Beetroot Mandarin Rolls

Beetroot, a super star in health due to its high nutritious and low calories. So I bought few from hypermarket. I used for salad last few days, and I like to make nice color twist mandarin roll (花卷) today.

Ingredients

Group A

• 70g of beetroot puree   70 克甜菜根泥
• 75g of all-purpose  flour    75 克普通面粉/中筋面粉
• 25g of wholemeal high protein flour    25 克全麦高筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母

Group B

• 50g of all-purpose  flour    50 克普通面粉/中筋面粉
• 50g of wholemeal high protein flour    50 克全麦高筋面粉
• 1/4 tea spoon of baking powder    1/4 茶匙发粉
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• 1/4 tea spoon of instant yeast    1/4 茶匙速溶酵母
• 60g of plain water    60 克清水

Group C 

• all of the dough from Group A    Group A 的全部面团
• 30g of all-purpose  flour    30 克普通面粉/中筋面粉
• 8g of shortening    8 克白油  
• 1/8 tea spoon of salt    1/8 茶匙盐
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• a little of plain water (use when the dough is dry)    少许清水(如果面团有点干可稍量加)

Group D

• all of the dough from Group B    Group B 的全部面团
• 30g of all-purpose  flour    30 克普通面粉/中筋面粉
• 8g of shortening    8 克白油  
• 1/8 tea spoon of salt    1/8 茶匙盐
• 1/2 table spoon of custard sugar    1/2 汤匙砂糖
• a little of plain water (use when the dough is dry)    少许清水(如果面团有点干可稍量加)

Steps 

1. Place all of the ingredients from Group A into a mixing bowl and knead into a smooth dough by hand (around 10 minutes).    把 Group A材料都倒入盘用手揉成光滑面团(约10分钟)。
2. Roll the dough into a ball. Let it sit in a warm spot and goes for first proofing, until it grows 2 times bigger (approximate 60 minutes). The dough I'll name it dough A.    把面团搓成球状，置在温暖处发酵胀大至两倍大 (约60分钟)。我叫这面团A。
3. Repeat step 1 - 2 for the ingredients from Group B. And it named as dough B.    Group B材料重复步骤1-2。我叫这面团B。
4. Knead the dough A to remove the formed air. Mix the dough A with ingredients of Group C. Knead into a smooth dough by hand (around 10 minutes). I named it dough C. Do the same with dough B and ingredients from Group D. I called it dough D.    面团A排气，加入Group C材料揉成团(约10分钟)，命名为面团C。面团B一样排气，加入Group D材料揉成团(约10分钟)，命名为面团D。
5. Roll the dough C & D into balls and set aside for 10 minutes.    面团C和D滚圆休面10分钟。
6. Roll out the dough C to a thin layer. Do the same for dough D. Stack both of them and cut into 1cm wide stripes.    面团C和D各别杆薄片，叠在一起然后割1cm宽的长条。
7. Take 3 stripes as 1 group. Make a simple knot in middle and both ends fold down below the knot. Place it on the baking paper. Do the same for the rest.    拿3长条当1组。中间打个结，头尾收在结下端放在油纸上。其余的同样方法做完为止。
8. Place the mandarin rolls in a warm spot and go for second proofing (approximate 45-60 minutes).    弄好的花卷置在温暖处发酵(约45-60分钟)。
9. Bring the water in steamer to boil. Put in the mandarin rolls and steam for 15 minutes. Off the heat and with the lid on for another 10 minutes. The rolls are good to eat now.    煮滚蒸笼的水，再放入花卷蒸15分钟。熄火继续焖10分钟即可。