Pumpkin Two-color Coconut Flower Roll
1.
Mix 300 grams of flour, 180 grams of cooked pumpkin puree, 3 grams of yeast, and 20 grams of white sugar to knead a smooth pumpkin dough; mix 300 grams of flour, 3 grams of yeast, 160 grams of water, and 30 grams of sugar to form a smooth white flour. Dumpling, after kneading the two colors of dough, cover with a lid or plastic wrap, and ferment to double its size
2.
Exhaust the fermented dough, roll them into two rectangular noodles of the same size, and cut them into long strips about 7cm wide (the rolls made today are larger, if you make small rolls, cut them smaller), and brush a layer Oil, sprinkle some coconut
3.
Two overlapping
4.
Cut along the long side in the middle, don’t cut off one end
5.
Uncut one end rolled up
6.
Put two chopsticks on the noodle rolls, press down, and then pinch them in the middle
7.
Take out the chopsticks, arrange the flower shape slightly, and a large Hanamaki embryo is ready. Put it in a steamer to proof it to 1.5 times its size
8.
Bring water to a boil on high fire, steam on medium heat for 25 minutes (the steaming time is determined according to the size of the Hanamaki), simmer for 3-5 minutes, then remove the lid
9.
Clearly structured, beautiful and generous
10.
Healthy and delicious, rich in nutrition
Tips:
1. After steaming, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip the water on the noodles.
2. Pumpkin has a sweet taste, and the amount of sugar required can be increased or decreased according to their preferences.
