How to make milky pumpkin rolls

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  1. Heat the milk over water, then pour in the yeast and stir until it melts

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  2. Add white sugar to the steamed pumpkin and stir until the sugar melts

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  3.Pour in milk

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  4.Down Add flour and milk powder (the milk powder is weighed in a bowl with white sugar, so it is a little bit)

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  5.Pour in the milk and stir until it becomes flocculent, stirring as you pour

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  6. Knead into dough

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  7. Place it in a warm place to ferment until doubled in size (use your fingers to insert it without shrinking) )

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  8.Take out the dough and knead it to release air



9. Roll out into a large dough (limited ability, the shape is not good-looking)

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  10.Roll the dough into a long strip

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  11.Cut into evenly sized pieces

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  12. Stack the two pieces together, and then press them down from the middle with chopsticks

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  13.Pull up both ends with both hands , turn it down and pinch it tightly (I can’t pinch it well)

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  14.Put it into the steamer for secondary fermentation.When the weather is hot, 15 minutes is about the same.When the weather is cold, you can warm the water in the pot in advance and then put it in the steamer for fermentation

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  15.After the fire boils, steam for 15 minutes, turn off the heat, and simmer for about 5 minutes

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  16.The fragrant flower rolls are out of the pot

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  17.I am love, a Shulamite girl, come to Xiangha to communicate together