Pumpkin Rose Steamed Buns, Make Three Meals A Day More Romantic
1.
Wash the pumpkin, peel off the skin and flesh, cut thin slices and put it in a bowl. Put the pot on the steaming rack and steam until it is cooked, mash it with the back of a spoon, and let it cool thoroughly for later use.
2.
Add yeast, soft sugar, and flour to an appropriate amount of warm water and mix well. (The amount of warm water depends on the humidity of the pumpkin puree to decide whether to add or how much to add)
3.
Constantly knead the dough to form a smooth dough (surface light, pot light, hand light), cover it with plastic wrap or a damp cloth, and leave it in a warm place to ferment to twice its size.
4.
Exhaust and knead the fermented dough thoroughly, cut into 20 equal parts (similar to dumplings) (if there are bubbles in the cut, it means it has not been kneaded, and the cut is smooth), and roll it with a rolling pin Form the shape of dumpling wrappers, 5 pieces in a group, stack them up as shown in the picture.
5.
Press the folded noodles in the middle with chopsticks.
6.
Then, from the lowest end, roll it up slowly and tighten it tightly. After the roll is finished, you can see the traces of the previous chopsticks, and cut it from the middle with a knife along the traces.
7.
With the cross section facing down, two blanks are formed. Then shape the petals with your hands a little bit and it's OK. Cover the finished flower blanks and wake for 15 minutes.
8.
After the second shot is over, steam in a pot over medium heat for 15 minutes.
