Creamy pumpkin rolls
Overview
Pumpkin is well known for its nutritional value, golden color and sweet taste. Pumpkin puree is added to white flour to make various pastas, which are beautiful in color, appetizing, and richer and more comprehensive in nutrition.
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Ingredients
Steps
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Peel and dice 1 piece of pumpkin, add two tablespoons of water.
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Put it in the microwave on high heat for 6 minutes, mash it into pumpkin puree while it's hot, let it cool and set aside.
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Take 60 grams of pumpkin puree, mix with flour, and add 1 teaspoon of sugar.
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Mix the dry yeast and milk until evenly dissolved, add flour and mix into a smooth dough, cover with a damp cloth and ferment.
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Fermentation is complete and the dough has doubled in size.
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Take out the dough, sprinkle with dry flour to prevent sticking, and knead the dough to remove air.
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Let the dough rest for 5 minutes, then roll it into a thin and even rectangular sheet, about 5 mm thick.
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Apply a layer of salad oil evenly on the dough sheet, as shown in the picture, and fold it along the long side into a long strip.
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Pinch the cinch tightly and point downward.
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Use a sharp knife to divide the dough roll into 2-3cm wide rolls.
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As shown in the picture, two dough rolls are stacked on top of each other.
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As shown in the picture, use chopsticks to press horizontally in the middle to the bottom.
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Pinch the ends with your hands. Slightly elongated.
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Pinch the two ends and twist out the pattern in opposite directions. Knead at the bottom, and a flower roll embryo is completed.
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Make everything, place on a steamer brushed with oil, and let rest for 15 minutes. Pour cold water into the pot. After the water is boiling, turn to medium heat and steam for 13 minutes. Turn off the heat and open the lid after 3-5 minutes.
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Steamed Hanaki, cool down and then freeze.
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Finished product picture.
