Pumpkin Spiced Rolls

The natural protagonist of pumpkin rolls is 🎃. Peel the pumpkin and cut it into cubes. (You can also steam it) with a small amount of water (because pumpkin is easy to cook). When cooked, the water should be almost gone. Add sugar.

Add sugar and mash it into a puree. You can also use a food processor to crush it. Test the sweetness and it depends on your personal taste!

When the pumpkin puree is not hot, add yeast powder and mix well, then pour in flour, stir while adding, and knead into a smooth dough. Waiting for fermentation...

While waiting, you can fry the pastry. Put a little more oil in a hot pan. Add flour while stirring. Keep stirring. The flour must not be scabbed or smeared at the bottom of the pan. Add a little salt, an appropriate amount of five-spice powder, add black sesame seeds, stir, and turn off the heat when the flour turns slightly yellow. Cool and set aside.

The noodles that have risen are so plump.

Spread flour on a chopping board and knead the risen dough to deflate it.

Divide into two even pieces and press into a noodle machine to form a loaf.

The two long cakes are butted together, and the middle is flattened with a rolling pin to make one piece. Sprinkle the fried pastry on the crust and spread evenly.

Fold from one end.

Fold neatly and pat flat.

Cut the two halves in the middle with a knife.

Divide it into four sections.

Connect each section at one end and pinch it, as shown in the picture. Pinch the tail and flip it downwards.

Set aside to rise for a second time.

Heat the cold water over high heat, turn to medium heat and steam for 15 minutes. Turn off the heat and open the lid after 4/5 minutes to avoid the return of air.

The finished product is fluffy and soft as shown in the picture, with distinct layers and a salty and delicious taste.

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