Pumpkin rolls
By VicentaLakin
Recipe Recommendations
- pumpkin 200g
- flour 250g
- dry yeast 3g
- sweetening
- steamed
- several hours
- simple
Steps for Pumpkin rolls
1
Pumpkin's going to pelt, fertilized, muddled. Hang to the heat。2
Flour is placed in the pumpkin mud, with dry yeasts, mixed with chopsticks, so that the flour is essentially stylish, and the pumpkin mud is fully integrated, so that the face can start rubbing. Pumpkin mud contains different amounts of water and adjusts the amount of flour to the actual situation. The pasta should be softer than usual。3
The coated face covers are placed in warm places, fermented for 1.5-2 hours, twice the size。4
Put the fermented face on the board with sufficient pressure to squeeze out the air, split it into flat little agents, dumpling skin size, flattening. The five small formulations are in a group and a small amount of pasta is made into thin strips。5
The small pottery forms equal skins, and the thin edges are thick, just like dumplings. The five groups in descending order were the second skin pressure at three quarters of the first, the third at three quarters of the second, followed by five sheets with long strips on the bottom of the skin for roses。6
Put the skin up from the bottom up. Cut from the middle。7
Cut the face down, sort out the petals, and the rose rolls are ready. Wet gauze in the steam cage, the rolls in, and a lid on for about 20 minutes。8
The fire is 15 minutes of steamed rolls, and five minutes of boiler-caps are enough。