Rose roll
Pumpkin, also known as Japanese gourd and golden wax gourd, is native to North America. Pumpkin is rich in starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other components, and its nutritional value is rich. Today, the flower uses this nutritious pumpkin stuffing to make a gorgeous pastry - Rose roll. Simple, nutritious and delicious, let's share it with you!
Step 1 . Cut the pumpkin into sections, steam it in a pot, and try it with chopsticks when it is almost ripe. It can be easily inserted through.
Step 2 . Mash the pumpkin, and put dry yeast into it when it is about 35 degrees. Stir it well.
Step 3 . Hua'er uses a food thermometer to test the temperature of the pumpkin with a probe. When the pumpkin is too hot, dry yeast cannot be put into it, otherwise the yeast will be burned to death and lose its fermentation effect. If there is no probe, you can probe into the pumpkin mud by hand, and the feeling is about the same as your body temperature.
Step 4 . Put the flour into the pumpkin puree and stir it with chopsticks. When the flour is basically flocculent and fully integrated with the pumpkin puree, you can start kneading. Because pumpkin puree is very wet and has high water content. So when pouring pumpkin puree, be sure to pour it in several times, not too much. This time, the flowers are 200g pumpkin puree and 240g flour, which is a little wet. When making, we should refer to this ratio. If the dough is too wet, we should put more flour. It's better to make the dough harder.
Step 5 . Cover the kneaded dough with wet gauze and put it in a warm place, ferment for 1.5-2 hours, and the volume becomes twice the original size. Insert your fingers into the dough, and the fermentation is good if the small hole does not collapse or rebound.
Step 6 . Put the fermented dough on the chopping board, knead it fully, squeeze out the air inside, divide it into uniform small dosage forms, and press it flat. Make a group of five small preparations, and take a little dough and twist it into thin strips.
Step 7 . Roll the small dosage into equal dough, with thin edges and thick middle, similar to the rolling method of dumpling skin. And fold them together as shown in the figure. Put long thin noodles on the bottom of the dough to make rose stamens.
Step 8 . Roll up the dough from bottom to top. Cut along the midline. (pumpkin dough is wet and soft, so you should sprinkle some flour from time to time during the process of rolling skin.
Step 9 . Cut face up, tidy up the petals, and the rose roll is ready. Spread wet gauze in the steamer, put the roll in, cover it and wake up for about 20 minutes.
Step 10 . Steam the flower rolls with high fire for 15 minutes, stew for 5 minutes, and then open the lid of the pot to eat. Rose roll can be made not only with pumpkin, but also with purple potato. It is also very delicious and beautiful.
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