Pumpkin Flower Roll

Name: Pumpkin Flower Roll
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 100g pumpkin; 4g Yeast (dry)

by Pan @玲子

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Both the pulp and seeds of pumpkin are edible, and the flowers are also edible. In our country, pumpkins are both used as vegetables and as food substitutes, and are very popular in rural areas. In recent years, people have discovered that pumpkins can not only satisfy their hunger, but also have a certain therapeutic value, so the earthy pumpkins have come to the fore.

Ingredients

400g Flour
100g Pumpkin
4g Yeast (dry)

Pumpkin Flower Roll

1. Steam the pumpkin meat in advance, let it cool, mix flour, sugar and pumpkin meat, add a little water, knead into a smooth dough, wrap it in plastic wrap and leave it to ferment in a warm place

2. The other part of flour is mixed with water and sugar to knead into a smooth dough, wrapped in plastic wrap and placed in a warm place for fermentation

3. Take out the fermented dough, and after the exhaust, roll the dough, repeat more than 5 times

4. First roll out the white dough and spread it underneath, brush some clean water, and then spread the rolled pumpkin dough on top

5. Slowly roll up from the end, cut the rolled dough into the same size

6. Cover with greased paper, put the cut steamed buns in a steaming pot, let the steamed buns in a cold water pot for 30 minutes, boil water on low heat, then turn to high heat and steam for 15 minutes.