500 grams of flour, 280 grams of pumpkin, 50 grams of white sugar, 4 grams of dry yeast, and proper amount of edible oil.

The method of pumpkin flower roll.

Pumpkins are steamed first, and then pressed into mud.

Add cooked pumpkin puree to flour, add sugar, knead into smooth dough, cover with plastic wrap, and ferment in a warm place.

The inside of the dough is honeycomb-like. Sprinkle some dry flour on the chopping board and knead the dough until it is smooth.

Arrange the dough into a rectangle, roll it into a dough with a thickness of 0.5 cm, and brush the surface with a layer of cooking oil.

Roll the dough slowly from one end and cut it into several dough pieces, which are roughly triangular.

The tip of the area agent is facing up, and the flower roll is made by pressing it down from the middle with chopsticks.

After all the dough is made into rolls, put it on a steamer, put it in a pot with cold water, boil the water in the pot and steam it for 12 minutes.

After steaming, stew for 3 to 5 minutes, and finally take out the pumpkin flower roll.