Pumpkin flower basket bean paste roll

Overview

Pumpkin is also known as wheat melon, papaya, Japanese melon and golden winter melon. It is called golden melon in Taiwanese and is native to North America. According to the "Compendium of Materia Medica", pumpkin is warm in nature and sweet in taste, enters the spleen and stomach meridians, and has the functions of tonifying qi, reducing inflammation and pain, resolving phlegm and pus, detoxifying and killing insects, generating liver qi, benefiting liver blood, and protecting the fetus. Pumpkin flesh is golden, sweet and palatable, containing vitamin A, sugar, starch, carotene, delicious and other nutrients. Therefore, various foods made with pumpkin are not only beautiful in color, but also taste good. I bought the pumpkin a few days ago, and there are so many things I want to make with it. Today I’m going to make a pumpkin flower basket bean paste roll.

Tags

• pastries
• all-purpose flour
• bean paste filling
• pumpkin puree
• raisins
• wolfberry
• yeast powder

Ingredients

Steps

1. 1 Peel the pumpkin, remove the seeds, scrape the flesh, cut into small pieces, and steam for 15 minutes;

   

2. 2 While the steamed pumpkin is still hot, grind it into a puree with the back of a spoon, cool it down to below 30 degrees, add yeast powder and mix well;

   

3. 3 Add flour and mix until fluffy;

   

4. 4 Then knead it into a smooth dough and let it rest for 25 minutes;

   

5. 5 The internal structure of the fermented dough is honeycomb-shaped;

   

6. 6 Sprinkle dry flour on the board, knead the risen dough to deflate it, and knead it for as long as possible;

   

7. 7 Then roll the dough into long strips, cut into 8 pieces, and roll into balls;

   

8. 8 Roll out the dough into a wrapper and fill it with bean paste filling;

   

9. 9 Tuck it up like a bun;

   

10. 10 Roll the bun into an oval shape with the pleated side facing up, turn it over with the smooth side facing up, and evenly cut it into strips with a knife to expose the bean paste filling, but do not cut it;

    

11. 11 Then fold it in half with the knife edge facing outward;

    

12. 12 Roll it up from left to right and lay it upright;

    

13. 13 Rinse the wolfberries and raisins with water, and use kitchen paper to absorb the surface moisture;

    

14. 14 Decorate the top of each pumpkin roll with wolfberry and raisins;

    

15. 15 Brush oil on the drawer, roll the pumpkin into the pot, cover and heat over low heat;

    

16. 16 After the pot comes to a boil, turn to medium heat and steam for 10 minutes, then turn off the heat and simmer for 2 minutes before serving.