Pumpkin Okara Rose Bun
1.
Raw material map: Peel the pumpkin and cut into pieces, put it in a pot, steam and press into a puree; soak the red dates in warm water for one hour; fry the pumpkin and yam filling in advance.
2.
Soak the oranges in salt water for 20 minutes, wash them off, and scrape the cuticles. Try to avoid the white parts.
3.
The scraped orange zest is cut into orange zest with a knife and set aside.
4.
Main dough method: Take a stainless steel bowl and sift into the flour, pour in bean dregs, orange zest, dry yeast, baking powder and milk (milk should be added in batches to avoid excessive moisture in the dough).
5.
All materials are mixed uniformly into a state without powder particles.
6.
Knead for 8 to 10 minutes to form a smooth non-sticky okara dough. Spread a little oil on the bottom of the basin, then put the dough, cover with insurance film or wrung out a damp cloth and leave it to ferment in a warm place.
7.
Pumpkin dough method: Take a stainless steel bowl and sift into the flour, pour the pumpkin puree, dry yeast and baking powder.
8.
All materials are mixed uniformly into a state without powder particles.
9.
Knead for 6-8 minutes to form a smooth, non-sticky pumpkin dough. Spread a little oil on the bottom of the basin, then add the dough, cover with insurance film or wrung out a damp cloth and leave it to ferment in a warm place.
10.
The two kinds of dough are fermented for about 1-2 hours to 1.5~2 times the size.
11.
Remove some flour on the chopping board, then move the soybean dregs dough to the chopping board, remove some flour, and knead them into a bubble-free and smooth dough.
12.
Knead into a long round dough.
13.
Cut into small even dough.
14.
Roll the small dough into a slightly thicker round crust.
15.
Pack the pumpkin and yam filling.
16.
Tighten the mouth, round, and rub into a flower bone.
17.
To make decorative roses, remove some flour on the chopping board, then move the pumpkin dough to the chopping board, remove some flour, and knead them into a bubble-free and smooth dough.
18.
Use a rolling pin to roll the pumpkin dough into a thin sheet.
19.
Cut into dough pieces about 5cm wide, and then cut them in half.
20.
Take a piece of dough and roll it out again (just roll it out a little bit, I found it was too long, and then it was divided into two halves)
21.
The rolled dough is used as petals.
22.
A rose pack uses about 4-5 petals, and a short piece of dough is taken to wrap the flower bones as the stamens.
23.
Then make the second petal.
24.
Make the remaining petals in turn, so that one rose packet is made, and make the rest of the rose packets in turn.
25.
Spread the steamed (or blanched) soft lettuce leaves on the steamer, and arrange the raw steamed bun embryos at intervals (if the bottom of the stainless steel steamer, please spread a layer of cotton cloth to prevent the steamed buns from getting wet), and continue to ferment for about 30 minutes.
26.
Put the steamer in a pot of boiling water, turn on medium heat and steam for 15 minutes, turn off the heat and leave it for about 5 minutes, then remove the steamer and let it simmer for 3 minutes before opening the lid, so that the finished product will not wrinkle easily.
Tips:
1. Whether to add water to the bean dregs dough depends on the actual situation. If the dough is dry, add it. Milk can be replaced with water. In addition, if you don't like orange zest, don't add it.
2. Yam is not suitable for fillings, because the pureed yam is easy to dry when it cools. The first time I tried to add it to the pumpkin filling, the filling is very soft when it is hot, but the filling is a bit dry when it is cold. It's not easy to package.
3. Pumpkin filling can be replaced with purple potato filling, red bean paste filling or the filling you want.
4. The rose petals should not be rolled too thin, and the edges should be slightly thin, too thin, the roses after steaming are easy to deform and collapse, and they will stick tightly when they are wet.
