Pumpkin Cream Two-color Florets Roll (with The Whole Process of Noodles, Suitable for
1.
Prepare materials
2.
Pumpkin peeled and cut into small pieces and steamed in a pot
3.
Press the steamed pumpkin into puree and put it in the refrigerator
4.
Take 170 grams of flour, draw a circle in the middle, put yeast in the middle, sugar in the flour circle, and salt in the circle
5.
First melt the yeast with 10 grams of cold water
6.
Put in 130 grams of pumpkin puree
7.
Make a dough and put it aside to wake up for use
8.
Make the dough with the white dough again in the same way
9.
Harmonize into two colors of dough, wake up a little bit, here waking up means relaxation, not fermentation, babies must pay attention ⚠️
10.
Knead until two smooth doughs
11.
Rolling
12.
Fold the pumpkin dough on top and roll them together
13.
Enter the fermentation tank to ferment, the temperature is 35, the humidity is 75, and the time is 20 to 30 minutes. Press the dough surface evenly, and the quick rebound shall prevail.
14.
Into the steamer
15.
After the steamer is steamed, start to steam until it is steamed. After SAIC, steam on high heat for 15 minutes. Do not open the lid immediately after turning off the heat. Simmer for 5 minutes before opening the lid to take out the Hanami
16.
Out of the pot
Tips:
1. Turn off the heat and simmer in a pot for 5 waits before taking it out
2. The reason why pumpkin puree is stored in the refrigerator and mixed with cold water is to delay the fermentation of the dough. The room temperature is too high during the heating period, and it is easy for the dough to ferment during the kneading process.
3. Today’s yeast is reduced in quantity, so the fermentation time will increase accordingly. Today, it takes 30 minutes for me to steam it and steam it in the pot.
4. Make the pumpkin dough first, because the pumpkin dough ferments slowly
5. Knead the dough after the dough has become loose, so that the Hanamaki will be smoother.
6. Because the water absorption of each brand of flour is different, when making noodles, a portion of the water should be reserved and added a little, otherwise it will easily cause the kneaded dough to be too soft, which will affect the subsequent production.
7. The two colors of dough should have the same softness and hardness so as not to affect the subsequent rolling and fermentation
