1. Peel and wash pumpkin and purple sweet potato.
2. Cut small pieces into the steamer, put the purple sweet potato underneath, and steam until soft.
3. Pressed into mud.
4. Prepare the flour, dissolve the yeast powder with warm water, pour it into the flour and mix it up.
5. Divide the flour into two, add purple potato puree and pumpkin puree respectively, and add them gradually until they are dry and thin, and round.
6. Cover with wet gauze and leave to ferment for 1 hour in a warm place.
7. I, Panzhihua, is known as the holy place for winter tourism and health. Look at the sunlight that I can’t bear to look directly at. The outside temperature of the meat is 27 degrees, so 1 hour of fermentation is enough.
8. Knead the fermented dough vigorously, squeeze out the air, and let it stand for another 20 minutes.
9. Cut into small pieces of uniform size.
10. Roll out into a disc with a thickness of about 2mm, put it up from small to large, and then rub a thin strip as the center of the flower.
11. Roll it up from the beginning, stretch it in the middle and twist it off.
12. Just get two roses.
13. Put the finished rose embryos in a steamer, let them wake up for ten minutes, then turn on the light. After the water is boiled, turn to medium and low heat, steam for 12 minutes, turn off the heat and simmer for 5 minutes.
Tips:For pumpkin steamed buns, the process diagram will not be transmitted later. The steaming time can be controlled by yourself according to the size of the steamed buns, weather, humidity, flour, etc. The fermentation time is 1/3 shorter than the usual time for making steamed buns, and the fermentation is too strong and too noisy, which is not conducive to the final formation of roses.
