rose roll
| Pumpkin 100g | flour 400g |
| Milk 100g | Yeast 4g |
| Baking soda A little |
Step 1
After washing the pumpkin, peel it and cut it into small pieces. Put it in a bowl and heat it in the microwave for 6 to 8 minutes. After it is out of the oven, use a spoon to mash it into pumpkin puree.
Step 2
Put the flour into a basin, add the cooled pumpkin puree and yeast and stir slowly with chopsticks. Add milk while stirring. When dry flour is no longer visible, knead it into a dough with your hands. Let it ferment at room temperature until it triples in size.
Step 3
After the dough has fermented, add a little baking soda to deflate it.
Step 4
Divide the dough into several small doughs (about 15g), take 5 of the small doughs and roll them into round dough using a rolling knife.
Step 5
Place 5 round dough pieces overlapping each other (reserve some space between each dough piece), and then roll them from one end to the other
Step 6
Use chopsticks to cut the length from the middle into two halves
Step 7
Make the remaining dough in this way and continue to ferment for about 20 minutes.
Step 8
Add water to the steamer, put the fermented rose rolls on the pot and steam them. After the pot is boiled on high heat, turn to medium to low heat and steam for about 15 minutes. Turn off the heat and wait for about 3 minutes before opening the lid. Rose roll cooking tips1. When kneading the dough, add milk slowly according to the dryness and wetness of the dough. At the same time, the amount of milk should be flexibly adjusted according to the amount of water in the pumpkin.
2. When rolling out the dough, if it is a little sticky, dip it in some dry flour.
3. After the Hanamaki is steamed, wait 3 to 5 minutes before opening the lid.
