Black Sesame and Salted Pepper Pumpkin Flower Rolls Exclusive

Let an appropriate amount of pumpkin puree cool to a warm temperature.

An appropriate amount of baking powder.

Stir evenly.

Pour into the flour.

Stir into a flocculent state.

Knead the dough until it is moderately soft and firm, then let it ferment in a warm place.

Pour flour and Sichuan pepper powder into an appropriate amount of corn oil and mix into a Sichuan pepper oil paste.

Sesame salt.

Chopped green onions.

The risen pumpkin dough.

Take an appropriate amount of dough, knead out the air, and shape it into a round.

Roll out.

Roll it into a thin sheet.

Sprinkle a thin layer of salt.

Spread with pepper and salt flaky pastry.

Sprinkle with black sesame seeds and green onions.

Roll up from the bottom.

Cut into evenly sized small pieces with a knife.

Take two small doses and stack them together.

Use chopsticks to press it from the middle into a flower roll.

Let the prepared steamed buns rest for 20 minutes.

Place the fermented flower rolls in the steamer with cold water, and steam over medium heat for 20 minutes.

Steamed black sesame and salt-and-pepper pumpkin flower rolls.

Finished product.

Finished product.