Pumpkin Roll
Overview
How to cook Pumpkin Roll at home
Tags
Ingredients
Steps
-
Get your pumpkin ready.
-
Peel and cut into thin slices.
-
Place in a steamer and steam over water for 20 minutes.
-
Take 270 grams of steamed pumpkin puree and let it cool until warm.
-
Flour + pumpkin puree + sugar + yeast + lard, stir into dough.
-
Knead it into a smooth dough again without fermentation (this time I used the one-stage fermentation method).
-
Divide the pumpkin dough into 12 equal parts, roll them into balls, and cover them with plastic wrap to prevent them from air drying.
-
Take out a piece of dough.
-
Roll out into a slightly thick round sheet about 11cm in diameter.
-
Cut into three pieces as shown in the picture (two large pieces and 4 smaller pieces).
-
Stack them together from largest to smallest.
-
Use chopsticks to press it in the middle.
-
In turn, the smaller end is rolled up to the back.
-
Turn it over again (front side) and pinch the two sides of the big end toward the middle.
-
Arrange the shape and the pumpkin roll embryo is ready.
-
Finish in turn.
-
Place in a steamer, cover the pot, boil a pot of hot water (about 60 degrees) at the bottom, turn off the heat, and let the Hanamaki embryos rise until doubled in size (about an hour).
-
After the time is up, check the raw embryo of the Hanamaki. After the Hanamaki ferments until doubled in size, turn on the heat and bring to a boil. After the steam comes out, steam for 5 minutes until the Hanamaki is set, then turn to medium heat and steam for 10 minutes, then turn off the heat. Turn off the heat and steam for 3-5 minutes.
-
Alright 😁.
-
The finished picture is golden and brilliant. Isn’t it very appetizing?
-
Finished product picture.
-
Finished product picture.
-
Finished product picture.
