Ingredients: 200 grams of flour, 50 grams of peeled pumpkin, 70 grams of water, 2 grams of yeast, goji berries to taste, a little vegetable oil.
1. Cut the pumpkin into pieces, put it in a steamer and steam, let it cool, and press it with a rolling pin to form pumpkin puree.
2. The yeast is boiled with 70 grams of hydration, add pumpkin puree and stir well, add 200 grams of flour to knead into a smooth dough, cover the plastic wrap to wake up to 2 times the size of the round body area.
3. Remove the dough and knead until the dough is completely vented. Roll out the dough into a rectangular dough 30 cm long, 20 cm wide and 3 mm thick and roll it with a layer of vegetable oil.
4. Cut the roll into 16 parts of the same size, take two blanks, and the cut faces are facing up and facing each other. Clamp in the middle with chopsticks.
5. Cut through the middle of each petal with a knife and form a chrysanthemum by hand.
6. Cool the water pot, place the raw blank on the steaming drawer, wake up for 15 minutes, and garnish with goji berries. Steam for 15 minutes, turn off the heat, open the lid every five minutes and take it out, and the beautiful and delicious pumpkin chrysanthemum rolls will be ready!