Pumpkin basket bean roll(nan gua hua lan dou sha juan )

Pumpkin basket bean roll

Introduction:

"Pumpkin, also known as wheat melon, papaya, Japanese melon and golden wax gourd, is native to North America. According to the notes of compendium of Materia Medica, pumpkin is warm and sweet in nature, enters the spleen and stomach meridian, and has the functions of Tonifying Qi, anti inflammation and pain relief, resolving phlegm and pus, detoxifying and killing insects, generating liver qi, benefiting liver blood and protecting fetus. Pumpkin flesh is golden, sweet and palatable, containing vitamin A, sugar, starch, carotene, delicious and other nutrients. Therefore, all kinds of foods made of pumpkin are not only beautiful in color, but also good in taste. Pumpkin has been bought for several days, and there are many things I want to make with it. Today, let's make a pumpkin basket bean paste roll first. "

Production steps:

Step 1: peel and seed the pumpkin, scrape the flesh, cut it into small pieces and steam it for 15 minutes;

Step 2: mash the steamed pumpkin while it is hot, cool it to below 30 degrees, and mix with yeast powder;

Step 3: add flour and mix into flocs;

Step 4: knead into smooth dough and wake up for 25 minutes;

Step 5: the internal structure of the fermented dough is honeycomb;

Step 6: Sprinkle dry noodles on the panel, knead the dough to exhaust, knead as much as possible for a while;

Step 7: knead the dough into long strips, cut it into 8 pieces and round it;

Step 8: roll the preparation into skin and wrap it in bean paste stuffing;

Step 9: close your mouth like a bun;

Step 10: roll the folded side of the steamed bun upward into a long oval shape, turn it over, smooth side up, and cut it into strips evenly with a knife to expose the bean paste stuffing, but do not break it;

Step 11: then make the folding knife face outward;

Step 12: roll up from left to right and place vertically;

Step 13: wash Lycium barbarum and raisins with water, and dry the surface with kitchen paper;

Step 14: decorate the top of each pumpkin roll with medlar and raisins;

Step 15: brush oil on the drawer, involve the pumpkin in the pot, cover it and heat it over low heat;

Step 16: bring the pot to a boil, turn the heat to steam for 10 minutes, turn off the heat and simmer for 2 minutes.

Materials required:

Pumpkin puree: 150g

Gluten: 200g

Yeast powder: 3 G

Raisins: moderate

Wolfberry: moderate

Bean paste filling: appropriate amount

Note: 1. Pumpkin itself contains a lot of water after steaming, so there is no need to add water when mixing, just adjust the amount of flour; 2. With pumpkin and flour, the dough will be sticky, so we must sprinkle more dry noodles when shaping to prevent adhesion and bad forming.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Nan Gua Hua Lan Dou Sha Juan