Pumpkin Roll
Overview
Pumpkin flower rolls, don’t add a drop of oil, eat healthy. Remember to eat more pumpkins in winter, they are high quality and cheap. Used to make pasta, it not only has a beautiful color, but also has higher nutritional value.
Tags
Ingredients
Steps
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Peel and remove the flesh from the pumpkin, slice it and steam it. When it cools down slightly, press the pumpkin into a puree. When it is lukewarm, add the yeast and dissolve it, then add flour and form a dough. The amount of pumpkin puree and flour is for reference only, because the pumpkin puree is rare and dry. It doesn't matter if it is a little soft. Cover it with plastic wrap and ferment it in a warm place for about 1 and a half hours. You can also ferment it directly in a bread machine.
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Take out the fermented dough, knead it well and deflate it, cover it with plastic wrap and let it sit for 15 minutes.
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Then knead the dough into a long strip and divide it evenly into 12 small dough pieces.
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Knead each dough evenly.
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Take 4 small dough balls and roll them into round cakes, then press each cake one by one and stack them up.
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Roll up the small cakes from one side to the other side, and then cut them from the middle to form two rosette rolls.
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And so on, to complete all the flower roll making.
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Put the prepared Hanaki into the steamer. At this time, it can be fermented for about half an hour. It is also possible to ferment without fermentation. I did not ferment twice today. Add an appropriate amount of water to the pot, steam it with cold water, and bring it to a boil over high heat.
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Boil water and steam over medium heat for 15 minutes. The process of heating with cold water is also the process of secondary fermentation. When the time is up, open the lid of the pot and look at the steamed Hanaki. It looks good.
