Add it to the flower roll, it looks good and delicious, and the proportional formula tells you all!

The pumpkins harvested in autumn are even sweeter in winter.

Usually pumpkin is used to make steamed buns are sweet, but today it is changed to oil, salt and green onion rolls, which are just as delicious.

The base baked in a pan is burnt, crunchy, and so fragrant! The upper part is particularly soft and elastic, and there are multiple flavors in one bite, which is wonderful. But if you want to achieve perfection, there are still certain skills, let's talk about it as we go. Follow the recipe and you can do it too.

Pumpkin and green onion rolls

Ingredients: 250 grams of pumpkin puree, 500 grams of flour, 5 grams of yeast powder, 5 grams of salt, 2 shallots, appropriate amount of vegetable oil

Make:

1. Boil the pumpkin and press it into a puree, there are 250 grams here.

2. Add 500 grams of flour, 5 grams of yeast powder and 3 grams of salt, add an appropriate amount of water according to the actual situation, or use milk to form a dough with moderate softness and hardness.

Note: Don't use all pumpkin and dough, the dough will lack gluten.

3. Grease the surface of the dough, cover it with plastic wrap, cover it with a cloth, and place it in a warm place to ferment for about 1-2 hours.

This is the dough that has been made.

4. Pour the dough on the greased table and roll it out directly into large slices (no need to knead, we will make flower rolls, not steamed buns).

5. Spread a layer of oil on the dough sheet, sprinkle some salt, wipe well, sprinkle some chopped green onions, and roll up.

6. Stretch and arrange the dough roll so that the thickness is even, and then cut it into small triangular pieces.

7. Take a pair of chopsticks and press them in the middle of the flower roll to create such a beautiful shape.

8. Heat the pot, smear with a thin layer of oil and turn off the heat, and put the flower rolls into the pot.

9. Cover and let rise for 15 minutes, and see through the glass lid that the bun has become larger.

10. Then turn on medium heat, heat the pot, remove the lid, pour in water and slightly spread the bottom (about 100ml of water).

11. Quickly cover the pot and fry it over medium heat, the pot will dry in about 7 minutes, and you can simmer for 1-3 minutes before connecting the lid (note, the bottom will be mushy when the fire is big, and it will not be cooked thoroughly).

Look, it's scorched, chubby, and cute!

Ratio of pumpkin to flour:

According to my experience, pumpkin puree is generally about half of flour, and then add some water or milk to form a dough with moderate softness and firmness.