Rose Roll
1.
Cut the pumpkin into sections and steam it on the pot. Try it with chopsticks when it is almost cooked. It can be easily penetrated.
2.
Pour the pumpkin into a puree, add dry yeast when it's aired to about 35 degrees, and stir evenly.
3.
The flower uses a food thermometer. Use a probe to test the temperature of the pumpkin. When the pumpkin is too hot, you can't put dry yeast in it, otherwise the yeast will lose its fermenting effect if the yeast is scalded to death. If you don't have a probe, you can poke into the pumpkin puree with your hands, and it feels about the same as your body temperature.
4.
Put the flour into the pumpkin puree, stir with chopsticks, wait until the flour is basically flocculent, and the pumpkin puree is fully fused, then you can start kneading. Because pumpkin puree is very wet and has a large water content. So when you pour the pumpkin puree, you must pour it in stages and don't put too much. This time the flowers are 200 grams of pumpkin puree and 240 grams of flour, which is a little wet. Please refer to this ratio when you make it. If the dough is too wet, add more flour. It is better for the dough to be harder.
5.
Cover the kneaded dough with wet gauze and place it in a warm place. Leave it to ferment for 1.5-2 hours. The volume becomes twice as large. Insert the dough with your fingers. The small hole will not collapse or rebound. It will be fermented.
6.
Put the fermented dough on the chopping board and knead it fully, squeeze out the air inside, divide it into even small doses, and flatten it. Make a group of five small ingredients, and take a little dough and knead it into a thin strip.
7.
Roll the small jiaozi into an even dough with thin edges and thick middle, similar to the rolling method of dumpling wrappers. Stack them together as shown in the picture, and put a thin strip of noodles on the bottom of the dough to make rose stamens.
8.
Roll up the dough from bottom to top. Cut along the midline. (The pumpkin dough is wet and soft, so you need to sprinkle some flour from time to time during the rolling process.
9.
With the cut side facing up, arrange the petals and the rosette roll is ready, spread wet gauze in the steamer, put the roll into it, cover it and let it stand for about 20 minutes.
10.
Steam the Hanamaki over high heat for 15 minutes, simmer for 5 minutes, then open the pan and serve. Rose rolls can be made not only from pumpkins, but also from purple sweet potatoes to make two-color rolls, which are also quite delicious and beautiful.
