Pumpkin Crab Flower Roll
1.
Peel and slice the pumpkin, steam it on high heat in a steamer, and then press it into pumpkin puree and cool it naturally. Put pumpkin puree and yeast into flour, add water in portions, stir with chopsticks to form dough and knead it into a smooth dough. Cover the kneaded dough with plastic wrap and ferment to double its size.
2.
Sprinkle an appropriate amount of flour on the chopping board, knead the dough evenly, and divide it into evenly sized agents
3.
Take one of the ingredients and knead it and roll it into a beef tongue shape, ready to make a small crab shell
4.
Take another agent, divide it into four equal parts and rub them into long strips to form the legs of a small crab
5.
Place the strips on the noodles, and fold the top of the noodles down
6.
Fold up the bottom of the dough to completely wrap the crab legs
7.
Turn the crab over, shape it and cut out the crab claws
8.
Decorate with red beans to embellish the eyes
9.
After finishing in order, put the Hanamaki in a steamer or bamboo basket for 20 minutes for secondary fermentation. Put cold water into the steamer, boil on high heat and steam on medium and low heat for about 12 minutes
