How to make pumpkin ham sausage rolls

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  1. Steam 300 grams of pumpkin, add Wangzai milk and sugar into a blender, and blend into pumpkin puree, set aside.

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  2. Pour the pumpkin puree into the bread machine, then add 1000 grams of flour, make a hole in the middle of the flour, and pour in 9 grams of yeast.(eg.If you don’t have a bread machine, just put the ingredients in a bowl and knead it into a smooth dough.Take a rice cooker and press the keep warm button.After about three minutes, turn off the power.Take a plate and put it into the rice cooker that has been kept warm, and then put the Put the good dough into a plate, cover it with a piece of plastic wrap, and cover the rice cooker.In summer, fermentation can be completed after generally letting it sit for 45 minutes.If it is fermented in winter, the time will be longer.)

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  3.After placing the materials, start the dough fermentation function.

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  4. Enter the fermentation function of the bread machine and cover the dough with plastic wrap to speed up fermentation.The dough will ferment in about 40 minutes.

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  5.Remove the casing from the ham sausage and cut it into two pieces.Set aside.

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  6. After the dough is fermented, take out the dough and knead it with your hands for ten minutes to release the gas in the dough.

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  7.Complete picture 6, start making rolls, divide the dough into appropriate small equal parts, and roll into long strips.Wrap the strip around the ham, tightening it slightly when wrapping.

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  8.Apply a little oil on the steaming rack, put the prepared ham sausage rolls in, and make sure there is a larger gap when placing them, so that the steamed rolls will not stick together due to fermentation.After placing them, let them sit for fifteen Minutes to ferment again.

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  9.After fifteen minutes, add cold water to the pot and turn on medium heat.After the water boils, turn to low heat and steam for fifteen minutes.Then turn off the heat.Steam for another 3 minutes and it's OK.

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  10.Picture of the finished product, soft and delicious.