Osmanthus pumpkin rolls

Overview

Use pumpkin puree to knead the dough, add homemade sugar osmanthus, and give it a simple shape to create a beautiful flower roll, which is both fragrant and sweet

Tags

• staple food
• pasta
• old man
• steamed bun hanamaki
• summer recipes
• autumn recipes
• lunch
• dinner
• students
• flour
• pumpkin puree
• yeast

Ingredients

Steps

1. 1 Peel the pumpkin, slice it, steam it, and mash it while hot

   

2. 2 Mix flour and yeast, add appropriate amount of pumpkin puree and mix into a smooth dough, cover with a damp cloth and leave in a warm place to ferment

   

3. 3 Let the dough double in size

   

4. 4 Prepare homemade sugar osmanthus

   

5. 5 Take the dough out and place it on a chopping board, add sugar and osmanthus and knead well to release the air

   

6. 6 Take a portion of the dough and roll it into a long strip

   

7. 7 Divide it into small pieces. Each piece is about 55g. You can choose any size

   

8. 8 Roll it out long and cut one end into small strips

   

9. 9 Brush a layer of oil

   

10. 10 Start from the uncut end and roll it up. After rolling, bend the two ends downward and pinch them tightly to form an arch

    

11. 11 Place the prepared steamed bun embryos on the basket for secondary fermentation

    

12. 12 When the dough feels very light when you hold it, it is fermented. Put it in the pot with cold water, turn on the steam and steam for 15 minutes, then turn off the heat and steam for 5 minutes and uncover the lid

    

13. 13 Sweet and fragrant Hanamaki