Pattern Pastry [pumpkin Butterfly Flower Roll]

Pattern Pastry [pumpkin Butterfly Flower Roll]

1. Prepare the pumpkin, peel and cut into small pieces, and steam it in a pot for about 20 minutes until it is fully cooked.

2. Use a mixer to beat the dough and take 120 grams for later use.

3. Put all the ingredients into the bucket of the bread machine, and select the dough mixing program for 20 minutes (the water content of the pumpkin puree is different, depending on the dry temperature of the dough to make appropriate adjustments).

4. Knead into a smooth dough for fermentation.

5. Fermented 2.5 times the size, poke a hole with your finger without retracting.

6. The fermented dough is spread out like a spongy inside.

7. Take it out and put it on the kneading pad, add dry powder and continue to knead and exhaust, knead until there are no pores in the cut and round.

8. Roll into a large dough piece with a thickness of about 3mm.

9. Brush the surface with a layer of oil.

10. Roll up from top to bottom.

11. Cut into a small trapezoid shape as shown in the figure.

12. Take a portion, with the small end facing up, and use chopsticks to press it in the middle to form a hanami.

13. Place the shaped Hanamaki on a steamer for secondary fermentation.

14. Pour warm water into the pot, cover the pot and ferment for about 20 minutes.

15. Hanamaki swells significantly (the fermentation time is prolonged in winter).

16. Open a big fire. Boil the water and steam for 13 minutes (according to the size of the steamed buns, increase or decrease the steaming time).

17. Turn off the heat and simmer for 5 minutes before opening the lid.

18. The pansy roll is complete.

19. Finished product.

Tips:

1. The water content of the pumpkin puree is different. Adjust it according to the dry temperature of the dough.
2. Don't make this roll noodles too soft, it is not easy to shape.