Pumpkin Savory Glutinous Rice Roll
1.
Prepare the ingredients you need: peel the pumpkin, cut into pieces, steam it, and pound it into pumpkin puree
2.
Pour yeast and sugar into a bowl, add a little warm water of about 45 degrees to bring to the boil, mix well
3.
Pour the pumpkin puree into the flour, then slowly pour the yeast water into the basin, stirring while adding, until the flour can be kneaded into a soft dough
4.
Pour wet flour on the chopping board and knead it into a smooth and soft dough
5.
Put the kneaded dough in a basin, cover it with plastic wrap, and leave it in a warm place for fermentation
6.
Prepare the filling: soak and wash the glutinous rice, add water, and pour it into a rice cooker to cook
7.
Wash the fresh shiitake mushrooms and cut into pieces, wash the sausage and bacon, cut into pieces respectively, wash the shrimp skins and drain.
8.
Heat the pan, pour a little cooking oil, and stir the bacon, sausage, and shrimp skin to get the flavor
9.
Pour the shiitake mushrooms and fry until cooked
10.
Add salt, stir-fry evenly and shovel it up
11.
Pour the fried ingredients into the cooked glutinous rice and stir well
12.
The dough is fermented to twice its size, take it out and knead it evenly, and divide it into four small doughs
13.
Roll out the small dough and pour in the well mixed glutinous rice
14.
After finishing evenly, roll up, pinch both ends tightly, and cut into buns
15.
Spread a layer of cooking oil on the surface of the steamer, and place the glutinous rice rolls on top
16.
Cover the pot, steam on a low heat and turn to high heat, steam for 15 minutes, turn off the heat, and simmer for 5 minutes before taking out.
Tips:
Tips for food:
1. Soak the glutinous rice in advance to soften it. Do not use too much water to cook the glutinous rice, just soak the rice noodles.
2. Wash the Lamei with boiling water and cut into small pieces, and it will be cooked quickly when stir-fried.
3. Because I use less pumpkin puree, if there is a large amount of pumpkin, the yeast and sugar can be poured directly into the pumpkin puree, mix well, and then mix the noodles.
4. Remember that the pumpkin puree should not be too hot, otherwise the yeast will be killed and the fermentation will not succeed.
