Pumpkin and chrysanthemum roll

Pumpkin and chrysanthemum roll

Introduction:

Production steps:

Step 1: cut the old pumpkin into pieces and steam it

Step 2: use a kitchen knife to make mud on the chopping board

Step 3: melt the yeast with a little water and mix with pumpkin puree

Step 4: add flour, knead into a smooth dough, wake up to twice the size

Step 5: knead until the dough exhausts completely, roll out a 30 cm long, 3 mm thick dough. The width depends on the size of your dough

Step 6: spread a layer of oil on the dough, gently roll long strip dough roll, I roll a little tight, chrysanthemum is not easy to shape

Step 7: cut the dough roll into dough blanks of the same size

Step 8: take two dough blanks, cut face up, face each other, wipe water on the contact surface, and clamp them in the middle with chopsticks

Step 9: cut through the middle of each petal with a knife

Step 10: shaping into chrysanthemum roll green body

Step 11: cover wet cloth to wake up for 20 minutes, add medlar embellishment

Step 12: put cold water into the pot, bring to a boil over high heat, turn to low heat and steam for 8 minutes, turn off the heat

Step 13: remove the cover after 3 minutes

Materials required:

Pumpkin: right amount

Flour: right amount

Note: when rolling into dough, don't roll too tight, roll loose, the back is good for shaping, I roll a little tight

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet