How to make milky pumpkin rolls

Overview

The simple preparation method will definitely produce extraordinary Hanamaki. The elasticity is very good and the taste is milky and delicious

Tags

• staple food
• pasta
• home cooking
• breakfast
• steamed bun hanamaki
• dinner
• all-purpose flour
• pumpkin
• pure milk
• white sugar
• yeast powder

Ingredients

Steps

1. 1 Clean and peel the pumpkin, cut into small pieces, weigh the pure milk

   

2. 2 Pour pure milk and pumpkin chunks into a food processor and blend into pumpkin juice

   

3. 3 Weigh all-purpose flour, sugar, and yeast. Then pour in 150 grams of beaten pumpkin juice and mix the noodles. I used a chef's machine to mix the noodles. Turn on the 2nd gear to start kneading the noodles. After stopping the 2nd gear, turn on the 2nd gear once to knead the noodles. After finishing, you can take it out

   

4. 4 Knead the dough into a smooth dough, which can be turned upside down on the countertop to ferment. I fermented it in the oven at 40 degrees with the fermentation function for 1 hour

   

5. 5 The fermented dough, as shown in the picture, does not shrink back when you poke it. If you peel off the surface of the dough, you will find honeycomb tissue inside. This means that the dough has proofed successfully

   

6. 6 Deflate the dough and knead it evenly

   

7. 7 Spread the dough thinly and roll out the dough with a rolling pin.

   

8. 8 You can roll it into a round or square piece. After rolling, apply oil evenly on the surface of the dough, as shown in the picture

   

9. 9 Roll up from one end, as shown in the picture

   

10. 10 After rolling it up, prepare a chopstick and grease it evenly with oil and set aside

    

11. 11 Cut into even V-shaped pieces with a knife

    

12. 12 Pick up a V-shaped green body, which is a triangle like a pyramid. At this time, point the top of the tower upward and press it down with chopsticks, as shown in the picture. Brush oil on the cage and place the green body!

    

13. 13 The beautiful flower rolls are ready. After pressing them all, put them in the steamer. Pour hot water under the steamer, put the flower rolls on top and let them rise for the second time. I made them in autumn and it took about 45 minutes to rise

    

14. 14 After waking up the raw material, replace the hot water at the bottom with cold water. After the cold water boiler is turned on, turn on the steam and steam for 20 minutes. Turn off the heat and simmer for 3 minutes.

    

15. 15 Steamed Hanamaki not only looks good, but also has better elasticity! It tastes good too!

    

16. 16 Here’s a close-up of the pumpkin roll, it’s delicious!