1. Peel and remove the flesh of the pumpkin, slice it and steam it on a tray, cool the pumpkin into a puree, add yeast to dissolve it at lukewarm temperature, add flour and make a dough. The amount of pumpkin puree and flour is for reference only, because pumpkin puree is rare and dry. It’s okay if it’s a little softer. Cover it with plastic wrap and ferment in a warm place. It takes about 1 and a half hours. You can also use a bread machine to ferment it.
2. Take out the fermented dough and knead it to exhaust air. Cover with plastic wrap for 15 minutes.
3. Then knead the dough into long strips and divide them evenly into 12 small dough pieces.
4. Knead each dough well.
5. Take 4 small noodles and roll them into round cakes, and then press each small cake one by one.
6. The well-sized cake is rolled up from one side, rolled to the other side and completely rolled up, and then cut from the middle, it is two rose flower rolls.
7. And so on, complete all the Hanamaki production.
8. Put the finished hanjuan into the steamer. At this time, it can be fermented for about half an hour. It is also possible without fermentation. I did not have the second fermentation today. Add appropriate amount of water to the pot, steam it on cold water, and bring it to a boil. By analogy, all the Hanamaki production is completed.
9.
Boil the water and steam for 15 minutes on medium heat. The process of heating in cold water is also the process of secondary fermentation. When the time is up, open the lid to see the steamed Hanamaki is very good.
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