White dough partial water100g

Flour 200g sugar10g

Yeast 2 g yellow dough part

40 grams of water and 60 grams of flour

Pumpkin powder 20g sugar10g

Yeast 2 g

The method of pumpkin small flower roll

Step 1

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Step 2

Knead the white dough material and the yellow dough material into dough respectively. Be sure to knead it very smoothly. Smooth. Very smooth. Say the important things three times.

Step 3

Roll the white dough into a rectangle. Don't roll it too thin

Step 4

The yellow dough is also rolled into a rectangle, and the size of the rectangle is almost the same as that of the white dough.

Step 5

Put a little water on the white dough and gently put the yellow dough on it. Note that the yellow dough must be about the same size as the white dough. My yellow dough is a little too big. Please pay attention then.

Step 6

Then roll it up slowly. If the yellow dough is rolled too much, gently cut off the excess when it is finally finished.

Step 7

Roll it into a column, gently round it, and then cut it into uniform sections.

Step 8

Slowly tidy up the cut pieces and put them in a steamer.

Step 9

Cover and wake up for more than 20 minutes, and the dough that has been proofed will obviously increase and be in a light state.

Step 10

Open the lid, bring the fire to a boil, then turn to medium heat, and steam after SAIC for 12 minutes.

Step 1 1

Don't open the steamed bread yet. Stew for five minutes and then open the lid.

Step 12

Finished product.

Step 13

end product

Cooking skills of pumpkin small flower roll

The ratio of flour to water of steamed bread is 1:2. This is the most basic steamed bread practice. Only gouache and yeast were used. The function of white sugar is to wake up the dough, improve the taste and whiten the dough. It has been repeatedly stressed that the surface of steamed bread must be very, very smooth. The smoother the dough is kneaded, the brighter the finished skin of steamed bread will be.