Chrysanthemum roll

Chrysanthemum roll

Introduction:

Production steps:

Step 1: peel, slice, steam, cool and press into pumpkin paste.

Step 2: dissolve the yeast in warm water to form a solution, pour it into the flour with pumpkin puree, knead it into a smooth dough, cover it with plastic film and place it in a warm place for fermentation. When the dough is fermented to twice the volume before fermentation, it can be used. Put the fermented dough on the flour scattered chopping board, fully knead out the air inside and divide it into small dosage forms; take a small dosage form and knead it into long strips with the thickness of small fingers.

Step 3: roll the strip in S shape from both ends to the middle.

Step 4: roll them together.

Step 5: roll the noodles to the middle with chopsticks.

Step 6: cut the four corners with a knife, put the green body into the steamer and wake up for 20 minutes.

Step 7: add proper amount of water into the steamer, wet the clean gauze, dry it and lay it on the steamer drawer, put in the chrysanthemum roll green body, cover the pot, steam over high heat for 15 minutes, then turn off the fire, and take it out after 5 minutes.

Materials required:

Flour: 500g

Pumpkin: right amount

Baking powder: appropriate amount

Note: 1. Be sure to cool the pot under water, and then calculate the time when the water is boiling. 2. When the chrysanthemum roll green body is put into the steamer, a certain gap should be left between the green bodies to avoid sticking together after steaming.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original