Pumpkin Roll

Overview

Pumpkin rolls look simple but are not easy to make. But the baked bread is full of aroma, sweet and soft.

Put the dough ingredients except butter together and start the dough mixing process.
Knead until the surface of the dough is smooth and thick wax can be drawn out, add butter and continue kneading.
Knead out the glove film.
Roll the dough into a ball and ferment.
Let the dough double in size.
Take the dough out to deflate and divide into six even portions. Roll into a ball and let rest for 15 minutes.
Take the dough and roll it into a square shape.
Spread pumpkin filling on two-fifths of the square.
Cut the lower part with a knife.
Roll it down from the top into a roll.
Connect the two ends together and pinch tightly. Place in baking pan for secondary fermentation. After the fermentation is completed, brush with egg wash, sprinkle with pine nuts, preheat the oven to 180 degrees, and bake for 15 minutes.
Pumpkin filling method: 300g pumpkin, 45g caster sugar, 45g butter. Peel the pumpkin, slice it, and steam it in a steamer.
Add fine sugar to the pumpkin and mix evenly.
Place in a wok over medium heat and stir slowly.
After the ingredients thicken, add butter, stir-fry over low heat until smooth.
Fried pumpkin filling.