Corn on The Cob Buns
1.
The pumpkin is peeled and cut into pieces, steamed and pressed into a puree. Take 200 grams (the pumpkin I bought this time has too much moisture). When it is warm, add 4 grams of yeast powder and 400 grams of plain flour, knead it into a smooth dough, divide into thirds Knead one piece of dough into spinach powder, divide the pumpkin dough into 50 grams each, and divide the spinach dough into 25 grams each. Roll into circles, cover with plastic wrap, and let stand for ten minutes.
2.
After ten minutes, continue to knead the small doughs of both colors into an oval shape.
3.
First make the corn body: take a yellow dough and press it horizontally from top to bottom with a scraper (you can leave 2 cm underneath without pressing) and then press it from left to right, the corn body is ready.
4.
Make corn leaves again: Take a green dough and roll it from the middle to the left and right to make thin slices.
5.
Press three to four knives on each end of the dough
6.
Pinch it in the middle and the corn leaves are formed
7.
Brush a little water on the corn body and wrap the corn leaves on top, turn the side out a bit (you don’t need to turn it)
8.
After all the dough is assembled, put it in the steamer and cover the lid to ferment to 1.5 times its size. Turn on the heat and steam for 12 minutes. Turn off the heat and steam for 2 to 5 minutes. Take it out and let it cool on the net.
Tips:
1 If you want the leaves to cover more corn, the green dough is divided into 25 grams, and if you want less, you can divide it into 15 grams. I have tried both of them. Both look good, depending on personal preference.
2 If the water content of the pumpkin is low, put 110 grams of pumpkin puree per 200 flour.
3. In hot days, the dough must be steamed when it is 1.5 times as big. My steamed dough is slightly deformed when it is twice as big.
