Pumpkin Rose Buns
1.
All preparation materials
2.
Pumpkin peeled, cored and cut into pieces
3.
Put it in the steaming dish and steam it in water
4.
Make the steamed pumpkin into puree
5.
Let cool to below 35 degrees, add dry yeast and mix well
6.
Pour into the flour and mix well
7.
Add water little by little, mix well, cover with plastic wrap and let stand for 15 minutes
8.
Put the dough on the chopping board, add sugar and knead well
9.
Knead until smooth dough
10.
Cover with a damp cloth and ferment at room temperature to double the size
11.
Take out the dough and vent, divide it into small doses
12.
Every six small doses are a set, five are rolled into a round piece, and the other is made into a flower core with pointed ends
13.
Put the flower core at the bottom, then roll it up from below to form a rosette
14.
Use a knife to cut into 2 rose blanks
15.
Put oil on the steaming pan, put the rosettes on it and let it stand for 15 minutes, then start to steam. After the water is boiled, steam for 20 minutes.
Tips:
1. The steamed pumpkin must be cooled to below 35 degrees before adding the yeast, otherwise the yeast will be heated to death
2. Pumpkin can be made into puree with a rubber spatula, or it can be made into puree with a food processor
3. Clean water must be added to the flour little by little to prevent too much water and too sticky
4. The water absorption of each type of flour is different, and the amount of water is arranged reasonably
5. Cover the mixed dough with plastic wrap and let it stand for 15 minutes to allow the flour to fully absorb moisture, making it easier to knead
6. Don't uncover the steamed buns right away, it is best to simmer for about 5 minutes before opening
