It’s Cool for Autumn: [pumpkin, Wolfberry and Black Sesame Roll]

It’s Cool for Autumn: [pumpkin, Wolfberry and Black Sesame Roll]

1. Peel and dice the pumpkin, put it in a heat-resistant container, and then heat it in a microwave oven on high heat for 5-7 minutes until the pumpkin is ripe (you can easily insert it with chopsticks). Press the pumpkin into pumpkin puree while it is hot;

2. Let it cool for a while until it is not hot, add flour and yeast, and mix with chopsticks until there is almost no dry powder;

3. Transfer to a cutting board and knead it into a smooth dough;

4. Place it in a warm and humid place, cover it with plastic wrap, and ferment to twice the size of the original volume, poke the hole with a finger with dry powder, without shrinking or collapsing;

5. Knead the fermented dough again for a few minutes, add a little dry powder, and knead it into a smooth dough with the same softness and hardness as before, let it relax for 5-10 minutes;

6. Mix black sesame seeds and sugar;

7. Sprinkle dry powder on the chopping board and roll the dough into a rectangle;

8. Spread the prepared black sesame filling, sprinkle with goji berries, and roll up from one end;

9. At the end of the roll, thin the bottom edge;

10. After squeezing the mouth tightly, move the mouth down. Put enough water in the steamer, brush the steaming grid with oil or pad with a damp cloth, put the dough on the steaming grid, and let it stand for 20 minutes;

11. After the high fire SAIC, continue to steam for 20-25 minutes, turn off the heat, and steam without removing the lid for 5 minutes, then slowly open the lid, take out the steamed pumpkin roll, and place it on the drying net;

12. When it is cold to warm, it can be sliced and eaten.

Tips:

1. For the pumpkin, choose the part of the old pumpkin that has fewer meridians, so that the steamed pumpkin is sweeter and the silk in the middle is not too much, just use a spoon to directly press it into a puree;
2. After the pumpkin puree is steamed, let it cool slightly before adding flour and yeast to avoid scalding the yeast;
3. It is best to knead the dough until the surface is smooth, so that the steamed pumpkin rolls have even holes;
4. After the first round is over, knead the dough again until the surface is smooth, which will help to expel bubbles, so that the steamed pumpkin roll will not have large holes;
5. The amount of filling is random, not too much, it will not look good when rolled up, and the last place is 1~2cm away from the edge, do not put the filling;
6. Before the dough is steamed, it must be steamed for a while, so that the steamed pumpkin rolls are soft;
7. After the dough is steamed, do not uncover it immediately. After a few minutes of steaming, uncover it slowly to avoid the rough surface caused by the drastic changes in heat and cold.