Chacha’s creative breakfast—Yellow Rose

Overview

Monday, January 28, 2013 Wong Lao Kat’s breakfast: Yellow Rose (Rose Pumpkin Steamed Bun + Apple Salad + Sausage + Milk)

Cut the pumpkin into small pieces and steam it, peel it and mash it with a spoon, let it cool and set aside.
Dissolve the dry yeast in a little warm water and let it sit for a few minutes.
Mix pumpkin puree, flour, and yeast water, and use chopsticks to stir in one direction until it forms a fluffy consistency.
Knead the dough into a smooth dough, cover with a damp cloth or plastic wrap and place in a warm place to rise.
After about 2 hours, the dough has risen to 1.5-2 times in size. When you open the dough with your hands, you can see a lot of honeycomb holes.
Knead and deflate the dough, roll the dough into long strips and divide into small portions.
Gather the small dumplings and roll them into a round dumpling-like wrapper. Arrange them in groups of 5 in a row.
Slowly roll up the arranged round skin from one end. After it is rolled up, cut it from the middle to make two beautiful roses.
Grease the basket with cooking oil or cover it with oil paper for steaming steamed buns. Shape the prepared rose buns slightly, put them in cold water, cover the pot and let them rise for 10 minutes. Turn on medium heat, wait for 20 minutes, then turn off the heat, let it sit for a few minutes and then open the lid.