The unique new method of pumpkin flower rolls looks appetizing and pleasing to the eyes, and it is not greasy to eat every day to nourish the stomach.

 

Winter is the season to eat old pumpkin, compared to the autumn when it is first marketed, the water has evaporated a lot, the pumpkin flavor is stronger, and the natural sweetness is also more abundant. Today, I will share a special delicacy made with pumpkin, which is appetizing and very eye-catching; It's delicious to eat and very nourishing to the stomach. What's more, it's super simple to do.

White dough: 100 grams of plain flour, 50-60 grams of warm water, 1 gram of yeast.

Yellow dough: 100 grams of plain flour, 60-70 grams of pumpkin puree, 1 gram of yeast.

White dough: Add 1g yeast to warm water and stir until melted. Add 100 grams of plain flour, stir into a flocculent shape, and knead into a dough with moderate firmness and softness. The amount of warm water is 50-60 grams, which is increased or decreased according to the water absorption of the flour.

Yellow dough: Add 1g of yeast to the pumpkin puree and stir until melted. Add 100 grams of plain flour, stir into a flocculent shape, and knead into a dough with moderate firmness and softness. The amount of pumpkin puree is 60-70 grams, which can be increased or decreased according to the water absorption of the flour and the water content of the pumpkin puree.

The mixed two-color dough is placed in a warm place to ferment for 40-60 minutes. The specific time should be determined according to the temperature of the room, not just look at the time, the important thing is to look at the state. The influence of temperature on fermentation is significant.

The fermented dough is kneaded separately and then kneaded into long strips of consistent length.

Divide into 6 equal portions.

Take one of the two colored doughs and roll them out into a round cake shape.                                                          

Stack the white dough sheets on top of the yellow dough sheets.

The two-color dough sheets stacked together continue to be rolled out to a diameter of about 7-8 cm.

Use a scraper to gently press out the rice shape.

Then cut along the pressed texture and divide the round cake into eight petals. The length of the cut is one-half of the radius.

Press the corner of the eight petals to the center of the circle in turn.

Tidy it up, and the special flower roll green blank is ready. You can also use a brush to lightly brush a layer of oil on the surface to look more shiny.

Make all of them and put them in a steamer for a second time to rise for 20-30 minutes. Visibly plump and rounded, you can pick it up gently. The specific time should be determined according to the temperature of the room, not just look at the time, the important thing is to look at the state. The influence of temperature on fermentation is significant.

Bring the water to a boil over high heat and steam over medium heat for 15 minutes. Turn off the heat and simmer for another 3-5 minutes, then open the lid and take it out.

Leave it to dry for a while and enjoy it beautifully. The fluffy flower rolls, the fragrance of the noodles mixed with the fragrance of pumpkin and the natural sweetness, never get tired of eating and never get tired of eating, this is the charm of Chinese noodles. If you like it, you should definitely try this unique approach.