Two-Color Flower Rolls Exclusive

Mix pumpkin puree with ordinary flour, add an appropriate amount of yeast powder, and add water as needed according to the type of pumpkin.

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

The well-fermented dough does not spring back when poked.

Knead evenly to remove air and set aside.

Set aside the mashed purple sweet potato (I used the leftovers that were previously frozen, and thawed them in advance before use).

Add an appropriate amount of flour and yeast powder, and add water as needed.

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

Fermented purple sweet potato dough.

Knead evenly to release the air.

Very moisturizing.

Knead the two types of dough until smooth and set aside.

Roll the pumpkin dough into a long oval sheet.

Roll the purple sweet potato dough into dough sheets of the same size.

Two surfaces overlap.

Brush a layer of oil on top.

Roll up from one end.

Cut into triangles.

Press down with chopsticks from the tip of the triangle.

Make all the steamed twisted rolls one by one.

Place in the steamer for the second proofing for twenty minutes, then steam for twenty minutes on high heat after the steam rises, and then turn off the heat.

Wait for two minutes before turning on the heat to prevent the surface from shrinking and wrinkling.

It's boiling!

Prosperous!

Finished product picture!

Finished product picture!