Chrysanthemum Bun

Chrysanthemum Bun

1. Peel and seed pumpkin, cut into pieces

2. Put it in the steamer and steam it

3. Rub it with chopsticks, you can easily break the hole

4. Use a spoon to press into pumpkin puree

5. Add sugar to pumpkin puree

6. Pour the flour into a larger basin

7. Make a hole in the flour by hand and pour the yeast

8. Do not add pumpkin puree at one time, add slowly (the water absorption of each brand of flour is different) and knead until it becomes a smooth dough, cover with plastic wrap

9. Ferment to double the size, rub a hole with your fingers without shrinking, for the fermentation to be completed

10. Knead the fermented dough until it is exhausted (knead until it is pressed by the fingers and the palm of the hand)

11. Divide into 5 equal parts, cover with plastic wrap and wake up for 5 minutes

12. Take a dough, divide it into two, and flatten it

13. Push to the four corners and roll into a rectangle, sprinkle with a layer of dry flour, and cut into two cm wide strips with a knife

14. Every four are stacked together

15. Roll up from one end, make two circles and place them side by side

16. Cut the outer part of the two circles with a knife

17. Connect the two circles to brush a layer of water, and use chopsticks to clamp it in

18. Trim it up

19. Brush a layer of oil on the steaming grid

20. Put the prepared chrysanthemum embryos in the steamer for 15 minutes, steam for 8 minutes, turn off the heat, simmer for 3 minutes

21. Finished picture appreciation

22. Finished picture appreciation

23. Finished picture appreciation