1. Pumpkin peeled and seeded, purple potato peeled and sliced separately and steamed in a bowl. The slicing is for faster steaming
2. Puree the steamed pumpkin purple potato separately. The pumpkin has a lot of moisture and no liquid needs to be added. The purple potato puree needs to be added to the liquid. We add 15ml of formula milk that the baby is nine months old. You can also use milk instead. After milk the taste is more mellow. While it is warm, add 2.5g of Angel yeast to the two types of puree, and stir evenly until the yeast is dissolved.
3. Add appropriate amount of flour to the two kinds of puree, and knead the dough! The baby eats so the dough is relatively soft!
4. Knead into two smooth and non-sticky doughs, three light: surface light, pot light, hand light! perfect
5. Put the two kneaded doughs in a warm place, cover them or attach them with plastic wrap to ferment, until they are twice as large. Ferment at room temperature on the balcony for about two hours. If you are in a hurry, you can ferment for about 40 minutes in warm water.
6. Take out the fermented dough and knead it to exhaust, cut a small amount, roll out into a long dough, stack the two pieces, roll up, roll, and cut one or two in the middle as needed
7. The cut small steamed buns are put in a basket and proofed for at least 10 minutes
8. Steam in a pot on cold water. Turn the high heat for 10 minutes to a low heat for 5 minutes. In order to prevent the steamed buns from collapsing when the water vapor drips, the lid is turned off without turning off the heat.
9. The very soft and delicious baby steamed buns are completed. If you can't finish them, put them in the freezer. When you eat them, take them out and steam them to keep them fresh and soft. Refrigeration should be hard
Tips:How much flour needs to be added to the dough will not be repeated here. Add the appropriate amount according to the thickness of the two kinds of purees. If you are not sure, you can add small amounts one by one.
