Cartoon Pumpkin Buns
1.
Weigh the flour. Add the yeast to warm water and let stand for 2 minutes
2.
Add flour to water and knead until a smooth dough;
3.
Next, make the pumpkin puree dough. Weigh the same flour, steam the pumpkin in advance, grind and sieve 110 grams for later use, add the yeast to warm water and let it stand for 2 minutes;
4.
Add pumpkin puree to the melted yeast water and mix well.
5.
Add flour
6.
Grasp it with your hands to form a flocculent shape and then knead it into a smooth dough;
7.
Cover the dough with plastic wrap and place it in a warm place for fermentation;
8.
The white dough is also fermented in a warm place with plastic wrap; I use the oven fermentation function to set the temperature to 30°, and fermentation is just right for an hour~
9.
In a good state of fermentation;
10.
When it is doubled in size, hand dipped in flour and poke holes without shrinking or sinking, it means that the fermentation is OK;
11.
Take out the fermented dough and knead it repeatedly. After fully exhausting, the yellow dough is divided into six equal parts, and the white dough is divided into five equal parts. Cover with plastic wrap for later use; this step of kneading is very important and is related to the smoothness of subsequent steamed buns. Must knead in place~
12.
Sprinkle dry powder on the tabletop to prevent stickiness. Take a yellow dough and roll it into a one-centimeter-thick circle;
13.
Divide into four equal parts with a spatula
14.
Take one of them and use a scraper to make two evenly on the curved surface as shown in the figure, and then use a small fork to press the lines on the dividing surface;
15.
Then, as shown in the picture, use chopsticks to clamp the arc-shaped cutting surface, and the tail of the little goldfish will be formed;
16.
Next, as shown in the picture, use chopsticks to tighten up in the middle, and the strength should be moderate so as not to break; the embryonic head of the little goldfish will appear after clamping it~
17.
As shown in the figure, use a small spoon to lightly press the fish gills, and decorate the red beans to make the eyes. The cute little goldfish is ready;
18.
Let's make a little hedgehog. Take the white dough and roll it into a round shape and wrap it in the filling, squeeze it like a bun. Turn the dough into water droplets.
19.
The bunny is also wrapped in the fillings and formed into a gourd shape. Use simple scissors to cut out the two ears on the small head side as shown in the figure. Be careful not to cut too deep to prevent the filling. Add red beans to make the eyes and it is OK~
20.
Vivid little hedgehog
21.
Make all the dough in turn. Shape it quickly in hot weather, and put it in the refrigerator first to avoid over-fermentation!
22.
Come close up
23.
The prepared steamed bun embryo is fermented to 1.5 times its size in the warm place, ready to be steamed in the pot; the steamer is filled with water to boil the steamed bun embryo and steamed on medium heat for about 15 minutes;
24.
What I want to emphasize here is ~ the styled steamed buns are usually made to 1.5 times the size, and they will expand during subsequent steaming, so don't overdo it and lose shape afterwards! !
25.
After the steamed buns are steamed, don't rush out of the pot, simmer for 5 minutes before removing the lid;
Tips:
It should be noted that the water content of different pumpkin varieties is also different. When making pumpkin dough, you need to add or reduce flour as appropriate;
After the dough is fermented, it needs to be kneaded and exhausted continuously. Only the dough that is repeatedly kneaded can make a smooth surface steamed bun;
