Accessories: yeast (dry) 4.5g.

Seasoning: appropriate amount of sugar.

Practice:

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.

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 a solution, then pour it into flour, add proper amount of warm water, mix it into snowflakes with chopsticks, and then fully 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 to twice the volume before fermentation,

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.

Knead the small doses into slender strips respectively.

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.

The prepared green body is baked for another 20 minutes, then placed in an oiled steamer, steamed for about 12 minutes in high fire, and then turned off the fire. After about 2 minutes, the lid is lifted and taken out.

knack for cooking

1, when steaming pumpkins, put them directly on the steamer to avoid too much water; It is best to use a microwave oven, so that the water will be less; The specific amount of flour in pumpkin dough is ultimately 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 suggested that the dough should be slightly harder.

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

3. The fermentation time of dough will vary with the temperature. The method to judge whether the dough is well fermented is: stick your finger in 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 rapidly, then the dough 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 green body should be covered with a piece of wet gauze to avoid drying.