Pumpkin roll with red bean paste
Materials: pumpkin 350 grams, 350 grams of flour, yeast 5 g, red bean appropriate;
Practices:
1. Will go to pith cleaned peeled pumpkin cut into pieces, put in steamer and steam for about 15 minutes (gently with chopsticks when instructions can be inserted pumpkin pumpkin has been cooked), remove the Daocheng mashed;
2. Until pumpkin mud, when cooled to 35 degrees Celsius into the yeast, mix well before adding flour, be fully bunched up into a smooth dough;
3. Will be placed in a warm pumpkin dough fermentation at 1.5 hours, face to face groups are not fermented before fermentation to 2 times the volume can be too large;
4. Would be a good pumpkin dough fermentation sprinkle with flour, put the case on-board fully kneaded, after pressing out the air inside the rub strips, and then about 40 grams were divided into small sub-agents;
5. The child rub the small doses into the teardrop-shaped smear on the red bean paste, and then from a wide part of the upward roll up, pumpkin roll red beans on the Green is well;
6. Then take the Green covered with moist gauze and then táng 20 minutes;
7. Would be a good Green into the steamer táng fire off Steam for 10 minutes after the fire, wait about 5 minutes remove the lid can be opened.
Practices:
1. Will go to pith cleaned peeled pumpkin cut into pieces, put in steamer and steam for about 15 minutes (gently with chopsticks when instructions can be inserted pumpkin pumpkin has been cooked), remove the Daocheng mashed;
2. Until pumpkin mud, when cooled to 35 degrees Celsius into the yeast, mix well before adding flour, be fully bunched up into a smooth dough;
3. Will be placed in a warm pumpkin dough fermentation at 1.5 hours, face to face groups are not fermented before fermentation to 2 times the volume can be too large;
4. Would be a good pumpkin dough fermentation sprinkle with flour, put the case on-board fully kneaded, after pressing out the air inside the rub strips, and then about 40 grams were divided into small sub-agents;
5. The child rub the small doses into the teardrop-shaped smear on the red bean paste, and then from a wide part of the upward roll up, pumpkin roll red beans on the Green is well;
6. Then take the Green covered with moist gauze and then táng 20 minutes;
7. Would be a good Green into the steamer táng fire off Steam for 10 minutes after the fire, wait about 5 minutes remove the lid can be opened.
Experience Sharing:
1. Flour because of the specific amount of water contained in pumpkin vary, please discretionary changes in the actual situation;
2. Dough fermentation time will vary due to temperature differences. To determine whether the fermentation of the dough a good method: finger coat with flour into the dough, the fingers around the dough out after the fingerprint did not rebound does not subside, indicating fermentation was just . such as fingerprints around the dough quickly rebounded, indicating fermentation time is not enough; if fingerprints rapid subsidence around the dough, then the dough is fermented over, you can re-absorbed into the baking powder rubbed to save;
3. The dough into small sub-agents have to use a slightly damp after the gauze cover up, so as not to dry; in Green do a good job after a second fermentation, when using wet gauze should be covered to prevent dry ;
4. Red bean steamed roll off after the first fire, and so on about 5 minutes to open the lid removed, to avoid a fire to open the lid off so that skin collapse;
1. Flour because of the specific amount of water contained in pumpkin vary, please discretionary changes in the actual situation;
2. Dough fermentation time will vary due to temperature differences. To determine whether the fermentation of the dough a good method: finger coat with flour into the dough, the fingers around the dough out after the fingerprint did not rebound does not subside, indicating fermentation was just . such as fingerprints around the dough quickly rebounded, indicating fermentation time is not enough; if fingerprints rapid subsidence around the dough, then the dough is fermented over, you can re-absorbed into the baking powder rubbed to save;
3. The dough into small sub-agents have to use a slightly damp after the gauze cover up, so as not to dry; in Green do a good job after a second fermentation, when using wet gauze should be covered to prevent dry ;
4. Red bean steamed roll off after the first fire, and so on about 5 minutes to open the lid removed, to avoid a fire to open the lid off so that skin collapse;
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