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How to make pumpkin two-color flower roll steamed bread
1, pumpkin dough: steamed pumpkin puree150g, medium gluten flour 250g, yeast powder 2.5g, water 20-40g (added as appropriate), sugar10g, salt 1/8 tsp.

2. White dough: 250g of medium-gluten flour, 2.5g of milk140g, 2.5g of yeast powder, 0g of sugar10g, and 8 tsps of salt1.

3. Mix the materials of pumpkin dough and white dough, knead them into smooth and elastic dough, and carry out basic fermentation.

4, the dough is fermented to be twice as large as the original dough, and the basic fermentation is completed.

5. Move the dough out of the table and slowly add about 30-40 grams of medium-gluten flour to knead it continuously.

6. Knead into a smooth dough without bubbles.

7. Roll two pieces of dough into rectangles of the same size and stack them together.

8. Shaping: cut the dough with a roller knife every 4cm, and then evenly cut 3 knives on each one, leaving 1cm up and down. Roll each piece into a twist shape without cutting, then tie a single knot, and both ends are closed and pressed under the dough.

9, the whole type of flower roll steamed bread continues to stand and relax for about 15 minutes.

10, put the steamed bread with flower rolls into a steamer with boiled water and steam it on medium heat 12 minutes or so.

1 1, turn off the fire and let it stand for 3 minutes, then slowly open the lid and take out the steamed bread with flowers.