Blooming Yellow Rose
1.
Wash the pumpkin, cut in half, cut out the seeds, peel and cut into small pieces.
2.
Steam it in a microwave or steamer,
3.
Use a shovel to stir into a mud and let it cool for later use.
4.
Melt the yeast with water and pour it into the flour, then pour the cold pumpkin puree into the basin, and mix well with a spatula or chopsticks.
5.
Make a smooth dough with your hands, cover the basin with plastic wrap to keep it moisturized, and let it rise in a warm place.
6.
The basic work is completed when it is twice as large.
7.
7. After the dough is taken out, knead repeatedly for about 10 minutes to make the surface of the dough very smooth, knead the dough into long strips and cut into 20g dough.
8.
Roll the small dough into round skins and arrange them in groups of 5 in order, with an interval of 2.5cm, roll up from bottom to top, press it with chopsticks in the middle position (helps to expand)
9.
After the roll is finished, press it in the middle position.
10.
Face all the two sections and arrange them by hand.
11.
Put water in the pot, put the raw embryos into the lid, if it is winter, preheat the water in the pot to warm and put the formed dough into the proofing again. Leave enough space for expansion
12.
After 20 minutes, it will be steamed from high heat to medium and low heat for 20 minutes. Turn off the heat and simmer for 5 minutes, open the lid and take out the pretty roses.
13.
Take out the pot and let it cool on the lid.
