rose roll
Overview
Pumpkin, also known as pumpkin and golden winter melon, is native to North America. Pumpkin is rich in starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients, and its nutritional value is even richer. Today, Hua'er uses this nutritious pumpkin filling to make a gorgeous pastry - rose roll. It’s simple to make, nutritious and delicious, share it with everyone!
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Ingredients
Steps
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Cut the pumpkin into sections and steam it in a pot. When it is almost cooked, try using chopsticks to see if it can be easily penetrated.
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Mash the pumpkin into puree, add dry yeast when it cools to about 35 degrees, and stir evenly.
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Hua'er used a food thermometer and used a probe to test the temperature of the pumpkin. Do not add dry yeast when the pumpkin is too hot, otherwise it will burn the yeast to death and cause it to lose its fermentation effect. If you don't have a probe, you can stick your hand into the pumpkin puree until it feels almost like body temperature.
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Put the flour into the pumpkin puree and stir with chopsticks. When the flour basically forms a floc and is fully integrated with the pumpkin puree, you can start kneading the dough. Because pumpkin puree is very wet and contains a lot of water. So when pouring in the pumpkin puree, be sure to pour it in portions and don’t put too much. This time the flowers are made of 200 grams of pumpkin puree and 240 grams of flour, which is slightly wet. Please refer to this ratio when making it. If the dough is too wet, add more flour. It is better for the dough to be harder when making shapes.
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Cover the kneaded dough with wet gauze and place it in a warm place. Let it ferment for 1.5-2 hours. The volume will double its original size. If you insert your fingers into the dough, if the hole does not collapse or rebound, it means it is fermented.
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Put the fermented dough on the chopping board and knead it thoroughly, squeeze out the air inside, divide it into even small portions, and press it flat. Make a group of five small doughs, and take a little dough and roll it into a long and thin strip.
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Roll out the dough into even dough, with thin edges and thick middle, similar to how you roll dumpling wrappers. Stack them together as shown in the picture, and put thin strips of noodles on the bottom dough to make rosettes.
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Roll up the dough from bottom to top. Cut along the midline. (The pumpkin dough is relatively soft, so you need to sprinkle some flour from time to time during the rolling process.
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Turn the cut side up, arrange the petals, and the rose roll is ready. Place wet gauze in the steamer, put the roll in, cover it and let it rise for about 20 minutes.
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Steam the rolls over high heat for 15 minutes, simmer for 5 minutes, then open the pot and eat. Rose rolls can be made not only with pumpkins, but also with purple sweet potatoes to make two-color rolls, which are also quite delicious and beautiful.
