1. Wash the cleaned pumpkin, peel and remove the flesh, cut into thin slices and put it on the plate
2. Steam on the pot for 10 minutes, let it warm up
3. Put pumpkin, flour, milk powder, sugar and yeast in the egg beater
4. Stir it with chopsticks into a flocculent shape, knead it into a smooth dough, and ferment at room temperature
5. Dough fermented to twice the size
6. Divide the fermented dough into three evenly, knead and exhaust
7. Take out one of them, roll it into a sheet, and evenly spread some corn oil
8. Roll up from top to bottom
9. Cut into triangles
10. Take one of them and use chopsticks to press it down into a flower shape
11. Take another piece of dough, round it and cut it into dumpling-sized ingredients
12. Roll out the small dough into a round crust
13. Each group of 5 are arranged in sequence, stacked at an interval of about 2.5cm, and the surface is brushed with corn oil
14. Roll up
15. Face down in all two sections
16. Take another dough, roll it into a sheet, spread corn oil evenly, roll it up from top to bottom, and cut it into the shape shown in the figure.
17. Every two stacked together
18. Use chopsticks to press it from the middle into a flower shape
19. Add water to the pot and heat it to warm, put the formed rolls on a steamer covered with greased paper, and proof them again for 20 minutes, leaving enough space for expansion. After 20 minutes, bring to a high heat and turn to medium-low heat and steam for 12 minutes
20. Turn off the heat and simmer for 3-5 minutes, open the lid and take out the pumpkin roll
Tips:1. The steamed pumpkin has a lot of moisture, so I don’t have additional waterproofing
2. You can make the pattern you like
