material

Main ingredients: pumpkin160g flour 400g.

Adjuvant yeast (dry) 4.5g.

Appropriate amount of seasoning sugar

The practice of two-color flower rolls

1. Pumpkin dough (pumpkin160g, flour 200g, active dry yeast 2.5g): peeled pumpkin, peeled and peeled, sliced, steamed in a steamer, and taken out (about10min); Drain the steamed pumpkin and mash it into mud, add dry yeast when the temperature drops to about 35 degrees, and mix well until the yeast dissolves; Add flour, mix well with chopsticks, then knead it into pumpkin dough by hand, cover it with plastic wrap or wet cloth, and put it in a warm place for fermentation for about 1.5 hours, when the dough is fermented to twice the volume before fermentation.

2. White dough (200g of flour, 2g of active dry yeast, and proper amount of white sugar): add proper amount of white sugar into flour and mix well, put dry yeast into a little warm water to dissolve into solution, then pour it into flour, add proper amount of warm water, mix it into snowflakes with chopsticks, then knead it into smooth dough by hand, cover it with plastic wrap or wet cloth and put it in warm fermentation for about 1.5 hours. When the dough is fermented until it is unfermented,

3. Put the fermented white dough and pumpkin dough on the chopping board sprinkled with thin powder to fully knead the air inside, and then knead them into strips and divide them into small doses.

4. Knead the small doses into slender strips respectively.

5. Then take a yellow pumpkin noodle and a white noodle, twist them into a twist shape as shown in the figure, fold them in half, twist them into a twist shape again, tie them into a knot, and hide the two ends under the flower roll to make a two-color flower roll green body.

6. Bake the prepared green body for 20 minutes, then put it in an oiled steamer, steam it for about 12 minutes under high fire, then turn off the fire, and take it out after about 2 minutes.