Pumpkin Pretzel Rolls

Name: Pumpkin Pretzel Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; piece Cooked pumpkin; Approximately 150g water; 4g yeast; Some Salt and pepper; Some sesame oil

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I like to cook, three meals a day and one meal a day. I have been cooking at home for decades, so that my family’s taste has been spoiled. Sometimes I go out for a meal and I always eat well. Dissatisfied, saying that the food is not good, the food is not good and the taste is not good. I don't know when I started, and I stopped eating the steamed buns I bought from outside, saying that I steamed them and they were delicious. Then I often steamed buns and steamed oil rolls.
In fact, it is very convenient to steam the steamed buns by yourself when the weather is hot. There is a cook machine at home, so you don’t need to work hard to make the noodles. The ingredients are handed over to the machine, and the steamed buns are steamed by watching TV. Steam the buns by yourself. There are a few key points to make them delicious. Once they are done, you will surely be able to steam beautiful buns.
One is the material ratio, 100 grams of flour, 60 grams of water and 1 gram of yeast. On this basis, adjust the amount of water according to the degree of water absorption of the flour. You can also add 5 grams of corn oil or lard to make the steamed buns softer and more delicious. The second is the state of the dough. Whether it is machine mixing or manual mixing, the dough must be mixed to the extent that the surface is smooth and the inside is fine and smooth, and the dough structure is good. The third is the second-flighting state. The second-flighting is the re-fermentation of the steamed buns after shaping. This is also very important. If the second-flighting is not performed, the steamed buns will not be soft or soft. "

Ingredients

400g Flour
piece Cooked Pumpkin
Approximately 150g Water
4g Yeast
Some Salt And Pepper
Some Sesame Oil

Pumpkin Pretzel Rolls

1. The pumpkin is steamed, peeled and placed in a basin, add flour, water and yeast, and mix into noodles with chopsticks. Because the water content of pumpkin is different, you need to try adding water. The state of mixing into noodles is as big as you can see that the amount of water is enough. Not enough, this requires experience. Don't be afraid if you have no experience. Add water little by little until the dough can be kneaded to perfection.

2. Start the cooking machine to mix the dough until the surface is smooth, and put it in a warm place for fermentation.

3. The volume of the dough becomes larger obviously, tear the dough, the inside is full of bubbles, take out the air.

4. Turn it into a blockbuster,

5. Spread the colored sesame oil evenly, sprinkle with salt and pepper, then fold the noodles into strips, paying attention to whether they are rolled.

6. Then cut into raw embryos about 3 or 4 cm wide. Depending on the number of layers after stacking, two raw embryos can be stacked together in a twisted roll or a twisted roll can be used alone. The level of the finished product and the size of the head will be different.

7. Press it with chopsticks.

8. Stretch the raw embryo slightly,

9. Pinch the two ends and press down, and you can close it directly or twist it.

10. The twisted Hanamaki is placed on the cage and placed in a warm place for secondary fermentation.

11. After it reaches the ideal state, it can be steamed. I use a steamer and set a timer for 25 minutes. If you use a steamer, you can set it for 25 minutes after the water boils.

12. This is steamed oil rolls of different sizes and shapes. What I want to say is, do it boldly, and you will be able to make it with your hands. Don't worry too much about the shape, size, beauty or beauty.