The pumpkin rolls without adding a drop of water do this, which is noisy, sweet and beautiful, so that children are not picky eaters

 

 

Today's pumpkin rolls do not add water or sugar, and only rely on the pumpkin's own moisture and sweetness, which can make the rolls more nutritious and sweet. If you are interested, you can make it with me!

【Waterless pumpkin flower roll】

Ingredients required: 200 grams of old pumpkin with beef leg, 400 grams of flour, 3 grams of baking powder;

Steps:

1. Remove the seeds and peel the pumpkin from the beef shank, then cut it into thin slices and place it on a larger plate. Steam the pot on the water for about 15 minutes, and the pumpkin can be easily pierced with chopsticks.

2. Steamed pumpkin because water vapor will increase the moisture, we do not pour out the excess water, pour the steamed pumpkin into a large basin, and press it into a delicate paste with a spoon while it is hot. At this time, the pumpkin temperature is still a little high, wait until it is dried to room temperature, add half of the baking powder and stir well;

3. Divide the flour into two, take half of the flour, and add a small amount of pumpkin paste at room temperature to the flour many times, do not add it at one time, otherwise the softness and hardness of the dough are not easy to master. Using chopsticks, stir the pumpkin paste and flour into a large dough and knead it into a smooth dough with your hands.

Take another basin, pour in the remaining flour and baking powder, stir well, and mix the flour into a smooth dough with room temperature water. After the two types of dough are reconciled, cover with plastic wrap and put them in a warm place to rise;

4. In summer, the dough will be ready in an hour, take out the good dough and put it on the cutting board to knead and exhaust, and then roll the pumpkin dough and white dough into flatbread respectively;

5. Brush a thin layer of oil on the white dough, put the pumpkin dough on top, and then fold it up from the bottom, about three centimeters wide;

6. Cut the folded dough cake into an even trapezoidal shape, press it in the middle with chopsticks, and then turn the two ends down with your hands, and a flower roll embryo is ready;

7. Brush the grate with oil to prevent sticking, put in the flower roll to give birth to the embryo, and do not turn on the fire for a second fermentation for ten minutes. After turning on the heat and steaming for 20 minutes, turn off the heat, simmer for 3 minutes, and the pumpkin rolls will be out of the pot!

Tips:

1. When using pumpkin and dough, do not add all the pumpkin at once, add a small amount and many times, stirring while adding, so that the softness and hardness of the dough are suitable.

2. Pumpkin rolls don't use sugar, because the sweetness of the pumpkin itself makes the rolls have a faint sweetness, and if you like the sweetness, you can add it to your liking.