Yellow rose roll

1

Pumpkin cuts the small pieces of fertilized, goes to the skin and makes them mud with spoons and drys them for use。

2

The dry yeast is slightly warmed up, and it's a few minutes。

3

Pumpkin mud, flour, yeast water mixed, mixed in a single direction with chopsticks。

4

Put your face on a smooth face, cover it with wet cloth or cover it up in warm places。

5

About two hours later, the noodles grew 1.5 to 2 times the size of the bees, and the face was lifted with their hands, and there were many bees。

6

Scratch the air, scratch the noodles and split them into a few small agents。

7

The small agent is rounded up into dumpling skins, five groups in a row。

8

When the pelts were drawn slowly from one head, they were all rolled up, cut open from the middle and made into two beautiful roses。

9

The cupboards are coated with oil for food or with oil paper for steamed buns, with a slightly plasticized rose bar, a cold water cage, and a second 10-minute awakening of the top of the pot. It's hot. It's 20 minutes in the atmosphere, and it's a few minutes in the air。

1. Due to different pumpkin varieties, the amount of flour required will vary slightly, so do not add all the flour at once. If the dough is too soft, add some more dry flour. In short, the dough should be of moderate consistency. 2. The fermentation time of the dough depends on the season, temperature, humidity, and the amount of baking powder. The key is to look at the size of the risen dough, not the time. 3. The edges of the roses should be slightly thinner so they look better after steaming. 4. Do not place the steamed buns in the large hole in the center of the steamer; the heat is intense and the steam is heavy there, which can easily ruin the buns. The buns will expand after steaming, so leave some space between each bun. 5. It is okay to add a little more baking powder; it won't affect the taste. A bag costs only 1 yuan, which is cheap. I am usually too lazy to weigh it, so I just pour in half a bag.