Finished dish photo of Two-Color Rose Flower Rolls

Two-Color Rose Flower Rolls

Ingredients

Flour120 grams
Pumpkin (peeled and seeded)about 100 grams
Yeastabout 1 gram
Flour120 grams
Warm waterabout 65 milliliters (approximately 35°C)
Yeastabout 1 gram

Steps

1

Cut pumpkin into slices, steam until cooked, mash into a puree, and let cool to around 35°C before adding yeast. Mix well.

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2

Add flour to the pumpkin puree, mix with chopsticks, and then knead into a smooth dough.

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3

Cover the pumpkin dough with a damp cloth and let it ferment for 1.5 to 2 hours (the fermented dough should be about twice its original size).

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4

Dissolve yeast in warm water, let it sit for a moment, and pour it into the flour. Mix with chopsticks into flakes, then knead into smooth dough.

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5

Cover the dough with a damp cloth and let it ferment for 1.5 to 2 hours (the fermented dough should be about twice its original size).

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6

Place the fermented white dough and pumpkin dough on a board, knead out the air, roll into strips, and cut into small portions.

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7

Stack one pumpkin portion onto one white dough portion and press flat.

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8

Roll it out into a round sheet with thin edges and a slightly thicker center (one side is white and the other is yellow).

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9

Stack the round sheets as shown in the picture (6 to 10 sheets), placing a pumpkin dough strip at the bottom as the flower stamen. (Alternate colors as they are stacked, with one white side up and the next yellow side up.)

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10

Use chopsticks to press a line as shown in the picture.

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11

Roll up all the sheets.

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12

Cut along the center line.

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13

Place the cut side up and adjust the petals. The two-color rose flower roll is now shaped.

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14

Brush a little oil on the bottom of the steamer, place the shaped rolls inside, and let rise for another 20 minutes covered with a damp cloth.

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15

Put some water in the steamer, place the risen rolls inside, cover tightly, and steam on high heat for about 15 minutes. Turn off the heat and wait about 3 minutes before uncovering and removing them.

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Cooking Tips

1. The amount of flour in the pumpkin dough is for reference only; adjust according to the water content of the pumpkin puree. Since pumpkin dough tends to be sticky, it is recommended to knead it slightly firmer. 2. The fermentation time of the dough varies with temperature. To check if the dough is well-fermented, insert a floured finger into the dough. If the impression does not rebound or collapse, it is just right. If it rebounds quickly, it needs more time; if it collapses, it is over-fermented. In general, when the dough doubles in size and is full of honeycomb-like holes, it's ready. 3. Ensure the pumpkin puree has cooled to a non-scalding temperature before adding yeast, as high temperatures kill yeast. Similarly, use warm water for the white dough. 4. Cover the small portions from step 6 with a damp cloth to prevent drying. 5. During the second proof (step 14), cover the steamer, not directly on the rolls, to avoid deforming the petals. 6. Leave space between the rolls in the steamer to prevent them from sticking together as they expand during steaming. 7. My pumpkin dough portions are slightly larger than the white dough portions, resulting in more yellow in the rose rolls. To have more white or equal proportions, adjust the relative sizes of the portions.