Pumpkin Chrysanthemum Roll

Pumpkin Chrysanthemum Roll

1. Sliced and cut old pumpkin and steamed

2. Squeeze it into a puree on the chopping board with a kitchen knife

3. Use a little water to dissolve the yeast and mix well with pumpkin puree

4. Add flour, knead into a smooth dough, proof to double size

5. Knead until the dough is completely exhausted, roll out a piece of dough that grows 30 cm and is about 3 mm thick. The width depends on the size of your dough.

6. Put a layer of oil on the dough and roll it lightly into a long strip of dough. My roll is a bit tight, and the chrysanthemum is not easy to shape.

7. Cut the noodle rolls into dough pieces of the same size

8. Take two dough blanks with the cut sides facing upwards, facing each other, wipe the contact surface with water, and clamp it in the middle with chopsticks

9. Use a knife to cut through the middle of each petal

10. Forming a green chrysanthemum roll

11. Cover with a damp cloth for 20 minutes, add medlar to garnish

12. Put cold water into the pot, turn to a low heat and steam for 8 minutes, turn off the heat

13. Open the lid and take it out after 3 minutes

Tips:

Roll it into a dough sheet. When you roll it, make sure not to roll it too tightly. The roll is looser. The back side is easy to shape. I roll it a bit tight.