Health benefits
Pumpkin: low protein
Ingredients
Pumpkin dough: ( ) | Pumpkin ( 150g ) |
Flour ( 300g ) | Yeast ( 3 grams ) |
White sugar ( 5 grams ) | White flour dough: ( ) |
Four ( 300g ) | Yeast ( 3g ) |
White sugar ( 5 grams ) | Edible oil (appropriate amount) |
| Salt ( a spoon ) |
How to make two-color flower rolls
1. Prepare equal amounts of flour, yeast, and sugar.Set aside.
2.Pumpkin 150 grams
3.Peel and slice into pieces and steam for 10 minutes.
4.The steamed pumpkin is very soft and rotten.
5.Mash into mud.
6.Add appropriate amount of water to dilute and cool down.
7. Add purified water to one of the two doughs and pumpkin juice to the other.
8. Knead into a uniform cucumber dough and let it rise until doubled in size.
9.The proofed dough will become larger and expand tomorrow.
10.Delicate and uniform honeycomb shape, perfect.
11. Roll the two doughs into two rectangular cakes of even size.
12. Stack the two.
13.Sprinkle a spoonful of salt and an appropriate amount of cooking oil, and brush evenly with an oil brush.
14. Stacked four layers.
15.Cut into pieces with even thumb width.
16.Take a piece, stand it up, and support the length, not too long.
17.Lay it horizontally again, and it will be 30% off.
18. Press down with your fingers from the middle, don’t break it.
19. Just close the openings on both sides.(If you really don’t understand, my homepage has a post about the short video technique, go and watch it).Remember to like it.
20. All pinched.
21. Put in the steamer and wake up for the second time.
22. Wake up to 1.5 to 2 times the original size.
23. Timing after entering the atmosphere.Steam over high heat for 13 minutes, simmer for 3 minutes and then open the pot.
24. It’s done.
25. Finished product picture.
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