Pumpkin Flower Roll

Pumpkin Flower Roll

1. Prepare ingredients.

2. Peel the pumpkin and cut into pieces.

3. Put it on the steaming tray and steam it for later use.

4. Put the flour, sugar, and yeast together in the kneading bowl. Put in the pumpkin.

5. Use chopsticks to stir up the pumpkin.

6. Knead into a smooth dough. A certain amount of water can be added in the middle according to the dryness and wetness of the dough.

7. Cover with plastic wrap and leave to ferment in a warm place.

8. The dough rises to twice its size.

9. Put the dough on the kneading pad, sprinkle some dry flour, and knead the dough until smooth. Exhaust.

10. Roll the kneaded dough into a square, pour in a little vegetable oil, and brush it evenly.

11. Roll up from one end and roll into a long strip.

12. Cut into trapezoids.

13. Take out a cut noodle soup with the sharp side facing up, press it down with chopsticks, and the Hanamaki is ready

14. Make all the Hanamaki one by one.

15. Put the finished pumpkin rolls on the steamer, cook it in cold water, and steam for 12 minutes after the pot is boiled.

16. Boil the pot for 3-5 minutes.

17. It looks good and delicious.

Tips:

Cooking suggestions:
1. This wheat flour has a relatively high water absorption rate, and a little extra water is added when matching with pumpkin. Add water according to the situation.
2. Sugar is added to the flour, try to use high-sugar-tolerant yeast, otherwise the yeast may fail and the dough will not rise.
3. Don't rush to open the lid after steaming, and stop for a few minutes.