Exclusive Pumpkin Flower Rolls

Peel and remove the seeds of the large pumpkin.

Cut into thin slices and steam in a steamer for twenty minutes.

Blend the pumpkin into puree using a food processor.

Let it cool to room temperature, then add an appropriate amount of flour and an appropriate amount of yeast powder.

Let the dough, with a medium firmness, ferment in a warm place until it doubles in size.

Poke a hole with your hand; if it does not bounce back, it indicates successful fermentation.

Dip in a little dry flour and knead thoroughly to release the air, then let it rest for ten minutes to make it more moist.

Look, very delicate.

Roll into a long oval piece.

Brush a layer of oil on the surface.

Roll up from one side.

Cut into triangular shapes (forgot to take a photo, used an old one, the method is the same).

Stand the triangle upright, and press down on the chopsticks from the pointed end.

After all the flower rolls are made, place them in the steamer for a second fermentation for fifteen minutes. After turning on the heat and bringing the water to a boil, steam for twenty minutes, then turn off the heat and wait for two minutes before opening the lid.

Perfectly fresh out of the oven!

Finished product picture!