Accessories: yeast (dry) 4.5g

Seasoning: appropriate amount of sugar.

Exercise:

Pumpkin dough (pumpkin 160g, flour 200g, active dry yeast 2.5g): peeled pumpkin, peeled and sliced, steamed in a steamer and taken out (about 10 minute); Drain the steamed pumpkin and mash it into mud, add dry yeast when the temperature drops to about 35 degrees, and stir evenly until the yeast dissolves; Add flour, stir it evenly 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, it can be obtained.

White dough (flour 200g, active dry yeast 2g, appropriate amount of sugar): add appropriate amount of sugar to flour and stir evenly; Dissolve dry yeast into a solution in a little warm water, then pour it into flour, add a proper amount of warm water, stir it into snowflake shape with chopsticks, and then fully knead it into smooth dough by hand; Cover with plastic wrap or wet cloth and put it into warm fermentation for about 65,438+0.5h. When the dough is fermented to twice the volume before fermentation, it can be obtained.

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

Knead small doses into thin strips.

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, then twist them into a twist shape, tie them into a knot, and hide both ends under the flower roll to make a two-color flower roll blank.

Bake the prepared blank for another 20 minutes, then put it in an oiled steamer, steam it on high fire for about 12 minutes, then turn off the fire, and take it out after about 2 minutes.

Cooking tips

1, put the pumpkin directly on the steamer when steaming to avoid too much water; It is best to use a microwave oven, so there will be less water; The specific amount of flour in pumpkin dough is finally determined according to the moisture content in pumpkin puree; Can be added or subtracted according to the actual situation; Because pumpkin dough is sticky, it is recommended that the dough be a little harder.

2. The warm water for kneading dough should be about 35 degrees Celsius. If the temperature is too high, yeast will lose its activity.

3. The fermentation time of dough will change with the change of temperature. The way to judge whether the dough is fermented well is to put your finger into the flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound or sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; If the dough around the fingerprint sinks quickly, it is over-fermented; Generally speaking, when the dough is fermented to twice the volume before fermentation and there are many honeycomb holes in the dough.

4. The cut small dose and the prepared flower roll blank should be covered with a piece of wet gauze to avoid drying.