This chestnut pumpkin has been bought for a long time and has been kept in the corner of the kitchen. Today, I finally decided to get rid of it. My husband's toothache is coming again, saying that he can't eat anything too hard. Ok, let's make soft and delicious pumpkin rolls. I remember when Yue Yue first started making flower rolls, it often looked sticky and collapsed. I always thought it was not time to steam, thinking that the longer the steamed rolls, the better. I can't find the problem. Later, I asked a friend who was a pastry chef, only to know that it was because yeast was directly poured into pumpkin puree. Don't mention how hot the freshly stirred pumpkin puree is. At this time, it is strange that the yeast can be poured in and the flower rolls can be made. Later, according to the making skills taught by the pastry chef, I finally learned the correct method, and I can make fluffy, soft and non-collapsing rolls every time, which is beautiful and delicious.

Recipe name: pumpkin flower roll preparation materials: 200g of wax gourd, 500g of wheat flour, 50g of milk150g, 5g of yeast. Step 1: First, everyone cuts off half a wax gourd, peels it clean, and digs the pulp inside with a spoon. This chestnut pumpkin looks beautiful, but it's really hard to peel. The skin is uneven, and peeling takes a lot of time to cut. Then put it in a pot and steam 15min. I usually like to steam pumpkins in a pressure cooker, which is fast and accurate. When the time comes, take it out and pour it into a bowl and gently press it into a thin carrot paste. At this time, I tasted it, and the sugar was just right, but I like to eat sweet friends, and I can also add some sugar here. After the carrot paste is stirred, put it aside to cool. Remember not to put yeast at this time. Because the temperature of carrot paste is particularly high, yeast will be burned to death as soon as it is put in, and it has no vitality, which is also a very important key point for everyone to make steamed bread rolls.

Step 2: When the carrot puree is dried, we prepare 150g milk and pour it into the beaker, then pour it into the yeast and stir it until the yeast is completely dissolved, then pour it into the wheat flour prepared in advance, stir it side by side, and then start to make it into balls. Our batter should be kneaded harder so that it can be shaped later, and then kneaded continuously until the batter is fully digested and absorbed by the milk. Step 3: At this time, the carrot paste is also cooled, then the yeast is poured in and stirred until it is dissolved, then the wheat flour is poured in and stirred into a cotton wadding shape, and then the dough is kneaded. Similarly, this carrot-paste bread should be kneaded harder.

After 30 minutes, fill all the bowls in the back, then dry the flour on the chopping board to prevent sticking, take out the batter and rub the exhaust pipe. Step 4: Because I made a lot of carrot paste here, I divided it into two pieces. Half of it is rolled into a rectangular rolling dough, then covered with a milky white rolling dough, cut off the irregular parts nearby, rolled up from the bottom, coated with cold water at the end to make the joint more firmly bonded, and then cut into two-finger-wide sections by changing knives. If you don't want to look like it anymore, the raw embryo of steamed bread will be ready at this time. I took a chopstick here and gently pressed it on it, which will look better. Then I put it on the steam curtain, put it in the pot and cover it to wake it up 1.5 times, which takes 20 minutes.

Step 5: Next, knead the other half of the batter into the exhaust pipe, divide it into steamed buns and wrap it into pumpkin buns. This is the stuffing left over from making Taiwan Province's hand-grabbed prune cake in the morning. Wrap it and put it on the chopping board. Wake up 1.5 times. After the second wake-up of steamed bread, pat and steam it for 20min minutes. Don't hurry to open the lid and stew for 5 minutes, so as not to ignore the steamed bread. Take out the flower roll steamed bread and put it on the drying rack to cool. The pumpkin flower roll made by that method is attractive in golden yellow, soft and delicious, beautiful in color and delicious, and rich in wax gourd fragrance. Dinner or breakfast in summer is good, and steamed stuffed bun with dried plum vegetables is also excellent. Sweet skin and salty dried mushroom stuffing are unique and make people want to eat.