Today's pumpkin and sesame roll is actually a lazy pasta. The method is very simple, and it is easier than buns. Use pumpkin puree instead of water to make the noodles, roll the finished noodles into pieces, and then evenly spread a layer of black sesame sugar filling on top. When you eat it, it is accompanied by some soy milk and milk. It is nutritious and delicious. When the breakfast is very good ~~
|Cooked pumpkin puree||About 320 grams (appropriate increase or decrease of water volume)|
|Cooked black sesame||70g|
Peel the pumpkin and steam it, press it into a mud and let it cool. Put flour, yeast powder, pumpkin puree in the pot.
Knead into an even and smooth dough, cover with a damp cloth and place in a warm place. Fermented to twice the original volume of the dough.
Put the cooked black sesame seeds and sugar in a blender to make a powder (the sesame seeds can also be rolled into a powder with a rolling pin and mixed with sugar). Slowly add the fermented dough to an appropriate amount of flour and knead until it is firm and without bubbles, then divide into 2 pieces of dough.
Roll out the dough into large rectangular pieces 4-5 mm thick. Sprinkle black sesame powdered sugar evenly.
Then roll up into a tube shape (too wide, if the steamer can't fit, you can cut two sections), cover with a damp cloth and let stand for 15 minutes. After the fermentation is completed, put it in a steamer, boil it over high heat and steam for about 20 minutes.
Let it sit for 3 minutes after turning off the heat, then open the lid and take it out, cut it into small pieces and eat it.