1. Peel the old pumpkin and cut it into thin slices. Put it in a steamer and steam it for about 15 minutes.
2. Because the pumpkin is full of moisture, pour out the distilled water that oozes out, then pound it with a masher to make a fine pumpkin puree, and let it cool to about 40 degrees;
3. Put the flour in a large basin, pour the pumpkin puree, add sugar, salt, and yeast and mix well;
4. Then knead your hands into smooth and soft pumpkin dough. If you feel that the dough is too wet, you can sprinkle some dry flour and knead the dough, or apply a little cooking oil to your hands to prevent sticking to your hands. Cover the kneaded dough with a layer Cling film, Guangdong is hot at this time. Ferment at room temperature for 25 minutes. If the climate is cold, you can boil some hot water in the pot and turn off the heat. Put the dough on a support on the surface of the water and cover the pot for fermentation. Quick rise
5. Take out the made dough, put it on the chopping board and ventilate it to round;
6. Divide the large dough into 8 small doughs and round them separately;
7. Take a small dough and knead it into noodles about 40 cm long;
8. Move the two sections of noodles closer to the middle, [as shown in the picture above] pinch the noodles firmly to prevent them from falling apart;
9. Twist and stretch the noodles at both ends like a twisted rope;
10. The roll is like a twist, as shown in the picture above, don’t worry about breaking the noodles, it’s tough enough, you can manipulate it at will;
11. Pinch both ends of the rolled noodles tightly and tidy them up a bit;
12. The noodles on both sides move closer to the middle, forming a shape like wheat ears;
13. Put the pumpkin roll in a steamer, brush the surface with cooking oil, cover the pot, let it stand for about 15 minutes, turn on the heat and steam for 18 minutes, turn off the heat and simmer for 5 minutes, and then take it out.
Tips:Tips for food:
Pumpkins have different moisture levels. Add a little bit of steamed pumpkin puree to the flour to knead the flour. If the flour can become flocculent, stop adding the pumpkin puree, otherwise the dough will be too thin and difficult to shape.
