Pumpkin Flower Roll
by Jun Yang JY
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. A piece of pumpkin, steamed in the pot and beaten into pumpkin puree with a food processor, it has a very delicate and smooth feeling 😄.
2. Use proper amount of flour and use warm water to dissolve the yeast powder. Add some sugar if you like sweetness. Pumpkin itself has a sweet taste and high water content. Add water as appropriate when mixing the noodles.
3. Mix the slightly cooler pumpkin puree with flour, first stir it with chopsticks into a flocculent shape, then add the yeast powder water, stir well, and then alive into pumpkin dough, leave it in a warm place to ferment.
4. It's ready when it's fermented to twice its size! Sprinkle the pumpkin dough with flour and knead it well and let it wake up for ten minutes.
5. Roll the dough into a rectangle.
6. Put corn oil on top.
7. Brush evenly with a brush.
8. Roll it up from one end, it's more important, don't roll it up.
9. Cut into triangles with an oblique knife.
10. Take one with the triangle pointed upward, pinch it with your hand, and press it with chopsticks.
11. It became like this, very beautiful 😄.
12. Make all the Hanamaki one by one and put them in the steamer for a second proofing for 20 minutes.
13. Turn on the fire, steam for 20 minutes after the high fire, wait two minutes after turning off the fire, and then boil the pot to prevent surface wrinkles.
14. It's boiling.
15. The second drawer.
16. Made it!
17. The fragrance is tangy.
18. Finished picture
19. Close up
20. Finished picture
