Pumpkin sesame pig trotters roll

1. Raw material diagram. Steam pumpkin slices until cooked and set aside.

2. Press the pumpkin into mud, wait for the temperature to change, add an appropriate amount of yeast, mix well, and let it sit for 2 to 3 minutes.

3. Pour the pumpkin puree into the flour with two small spoonfuls of sugar added. You can reduce the amount of flour first, and add more if it is not enough.

4. Mix into a dough with moderate softness and hardness, cover with cling film and ferment.

5. Put the cooked black sesame into a fresh-keeping bag and crush it with an olive noodle stick. Add an appropriate amount of white sugar and lard.

6. Stir well and the filling will be fine.

7. When the dough is twice the size, just press one finger without sinking or retracting. Rub it back to its original size.

Divide into evenly distributed small doses.

9. Take a small dose of olive oil and thin it.

10. Spread a layer of sesame filling on top.

11. Fold twice in half.

12. Cut a knife in the middle of the sharp corner.

13. The appearance after cutting.

14. Fix the two corners at the bottom again.

15. Let it sit for a while and let it ferment again until the dough becomes larger.

16. Put cold water into the pot, and let it boil for 8-10 minutes (depending on the size of the dough). Turn off the heat and let it simmer for 3-5 minutes before opening the lid. Do not open the lid midway.