Pumpkin Butterfly Rolls

Flavor: Original; Cooking method: Steaming; Time: One hour; Difficulty: Easy.

Steps for making Pumpkin Butterfly Rolls

Wash and peel the pumpkin, steam until cooked, mash and let cool (this method has a higher water content). Alternatively, microwave until cooked.

Mix the ingredients for the white dough and knead into a smooth dough. Take 100g of pumpkin puree and mix with 150g of all-purpose flour and 2g of yeast to make the pumpkin dough (if the dough is too thin, add more flour, if it is too dry, add more pumpkin puree). Let both doughs rise in a warm place.

Deflate the risen doughs and knead them again, then roll them into square sheets.

Place the pumpkin dough on top of the white dough and press it slightly with a rolling pin.

Roll it up from one end.

Cut it into small pieces.

Take two pieces and press them together with the spiral side facing up, then pinch them in the middle with chopsticks. Repeat for all pieces and let them rest for about 20 minutes. Steam in boiling water for 12 minutes, then turn off the heat and let them sit for 3 minutes.

These are some pumpkin rose peanut dough made with pumpkin dough.

Finished product

Finished product

Finished product