How to make "Pumpkin Flower Roll"

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  1. Steam and puree the pumpkin and set aside.
  Dissolve the yeast in a little (not hot) warm water and set aside.
  Put the yeast water, aluminum-free baking powder, and white sugar into the basin at the same time and stir well.Then add the pumpkin puree little by little into the basin, and use chopsticks to mix the dough into a flocculent shape.Note: (1) When kneading the dough, the pumpkin puree should be at a warm (not hot) temperature.(2) There is no need to add water when kneading the dough, just use pumpkin puree.
  

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  2.After adjusting it to a flocculent shape, spend some time kneading it more After a while, knead the dough until it is smooth and fine, cover it with a tight lid and let it rise.
  As long as the dough has doubled in size, knead it a little more, cover it and let it rest for ten minutes before you can style it.

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  3. Roll the dough into a rectangular piece (one thickness to one)

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  4.Brush oil evenly

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  5.Sprinkle with salt and dry flour (put whatever you like according to your personal taste)

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  6. Cut the strips horizontally and straight.(A width of 5 centimeters is enough, the flower roll needs to be larger, and the strips should be cut longer)

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  7.In the middle of each strip, slide the diagonal knife open (don’t slide it up and down)

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  8.After cutting, fold it in half from top to bottom.

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  9.Slowly roll up from one end.

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  10. Roll it to the end and press the end to the bottom.

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  11.After all the curls are rolled, continue to wake up until the curls are light and airy., bring the water to a boil and steam for twelve minutes, then turn off the heat and simmer for three minutes.

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  12.The fragrant and soft "Pumpkin Flower Roll" is out of the pot! If you like it, make it for your family!