Pumpkin Hanamaki
Ingredients
- Pumpkin 100g
- Flour 200g
- Yeast powder 3g
- Baking powder 3 grams
- White sugar 20 grams
Steps
1. Slice the pumpkin and steam it for ten minutes
2. Put the steamed pumpkin into the basin
3. Add sugar
4. Use a spoon to crush into mud
5. Add flour
6. Add baking powder
7. Add yeast powder, add 30-degree warm water, and stir into a snowflake shape
8. Knead into a smooth dough
9. Let the dough double in size after proofing
10. Place the dough on the board and knead it into a smooth dough
11. Roll the dough into thin sheets
12. Touch 10% cooking oil
13. Roll up the dough
14. Cut evenly into segments
15. Stretch the noodles sideways
16. Twist the noodles twice
17. Just pinch both sides
18. Put the flower rolls into the pot,
19. Cover and let rise for 20 minutes. Bring to a boil over high heat. Change to medium heat and steam for 20 minutes. Turn off the heat and simmer for three minutes.
Tips
- The dough can be proofed twice as big as before. Make the rolls and put them in the pot to proof for 20 minutes. Turn on high heat and bring to a boil. Change to medium heat and steam for twenty minutes, turn off the heat and simmer for three minutes.
