How to make double color rose rolls

Material Science

Ingredients for pumpkin dough: 120g flour, 100g pumpkin (peeled and flesh removed), 1g yeast

Ingredients for white dough: 120 g flour, 65 ml warm water (about 35 ℃) and 1 g yeast


1. Cut pumpkin into slices, steam, pound into mud, air to about 35 degrees Celsius, add yeast, mix well;

2. Put the flour into the pumpkin paste, mix well with chopsticks, and then knead it into a smooth dough by hand;

3. Cover the pumpkin dough with wet gauze and ferment for 1, 5 to 2 hours (the volume of fermented dough is about 2 times of that of unfermented dough);

4. Put the yeast into warm water and mix well. Let it stand for a while. Pour it into the flour. Stir it into snow flakes with chopsticks. Then knead it into a smooth dough by hand;

5. Cover the dough with wet gauze and ferment for 1, 5 to 2 hours (the volume of fermented dough is about 2 times of that of unfermented dough);

6. Put the fermented white dough and pumpkin dough on the chopping board respectively, fully knead out the air inside, knead them into strips, and then divide them into small dosage forms;

7. Add a pumpkin potion and a white flour potion together and press flat;

8. Use a rolling pin to roll it into a thin circle with thin edge and slightly thick middle (one side of the rolled dough is white and the other side is yellow);

9. Fold the round pieces together (6 to 10 pieces are appropriate), and put a piece of noodles made of pumpkin dough at the bottom to make the stamen; (when the pieces are stacked together, the two colors are staggered, that is, one is white and the other is yellow);

10. Press a mark with chopsticks;

11. Roll up all the pieces;

12. Cut along the middle indentation;

13. Cut face up, arrange the petals, double color rose roll embryo is done;

14. Brush a little oil on the bottom of the steamer, put in the rosette embryo, steam it with wet gauze, and let the rosette stand for another 20 minutes;

15. Put proper amount of water into the steamer, put in the fermented roll embryo, cover the pot tightly, steam for about 15 minutes, then turn off the fire, wait for about 3 minutes, then open the lid and take it out.


1. The amount of flour in the pumpkin dough is only for reference, and the specific amount should be determined according to the moisture content in the pumpkin paste; it can be increased or decreased according to the actual situation, because the viscosity of the pumpkin dough is relatively large, it is suggested to make the pumpkin dough a little harder;

2. The fermentation time of dough will vary with the temperature. The method to judge whether the dough is well fermented is as follows: dip your finger with flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint will not rebound and sink, indicating that the fermentation is just right. If the dough around the fingerprint bounces back quickly, indicating that the fermentation time is not enough; Generally speaking, when the dough is twice as large as that before fermentation, and the dough is full of honeycomb like holes;

3. The yeast in pumpkin dough must be added when the temperature of pumpkin puree is not too hot. If the temperature is too high, the yeast will lose its activity and the dough will not ferment;

4. Step 6: the small dosage should be covered with wet gauze to avoid dryness;

5. Step 14: when the embryo is revived for the second time, the wet gauze should be covered on the steamer, not directly on the roll, so as not to deform the petals;

6. When the curly embryo is put into the steamer, a certain space should be left between each embryo to avoid sticking together after the volume increases;

7. My pumpkin noodle is a little bigger than the white noodle. The roses made in this way are more yellow. If you want more white, you can make the white noodle bigger. If you want half yellow and half white, you can make it the same.