Crab Stuffed Bun Rolls

Name: Crab Stuffed Bun Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Arowana Australian Wheat Cob Flour; 200g Pumpkin puree; 3g yeast; 100g The Forest of Autumn Purple Potato Puree

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The golden autumn season is the most suitable season for making pasta. The temperature of more than 20 degrees is very suitable for dough fermentation. Therefore, during this time, my breakfast is contracted by various steamed buns and pies!

Ordinary steamed buns must be served with pickled vegetables. Today, I will teach you a very simple and delicious steamed bun. You don’t need to add additional dishes. It’s delicious when you eat it on empty mouth. It only takes 20 minutes in the morning and it is steamed. The steamed buns, fluffy and soft, are especially delicious. Both my son and husband like it very much. As long as it is accompanied by a glass of milk, a hearty breakfast is done. It is much better than steamed buns.
The morning of office workers is the busiest time. If you want to eat fresh steamed buns in the morning, I have a little secret recipe. Today I will tell you this secret recipe. It only takes 20 minutes to eat hot fresh steamed buns in the morning. Are you looking forward to it? And today's steamed buns have a much richer taste than the steamed buns we usually eat. Buy a pass and let me see the details.
Pumpkins in autumn are cheap and delicious. I like to use them to make pasta. The pasta steamed from the full pumpkin puree is golden in color, natural fragrance and sweetness. The more you eat it, the more you like it. Pumpkin is rich in nutrition. The climate in autumn is very dry, and many friends will have symptoms such as chapped lips, nasal bleeding and dry skin. Autumn is also a season of high incidence of "flu", and mothers can't help but worry about the health of their babies. The carotene contained in pumpkin can be absorbed by the human body and converted into vitamin A. In addition, pumpkin is also rich in vitamin E, which can help normal secretion of various pituitary hormones, maintain normal growth and development of children in a healthy state, and enhance immunity Strength, is of great benefit to improving the symptoms of autumn dryness. Making pumpkin into pasta can solve the problem of children not eating pumpkin.

Ingredients

400g Arowana Australian Wheat Cob Flour
200g Pumpkin Puree
3g Yeast
100g The Forest Of Autumn Purple Potato Puree

Crab Stuffed Bun Rolls

1. The ingredients are ready. The ingredients are ready.

2. Peel the pumpkin, clean it, cut it into small pieces, and steam it in a steamer.

3. The steamed purple potato puree can be used directly. Pour flour into the pumpkin puree.

4. Stir it with chopsticks into a flocculent shape, cool it slightly, and knead it into a dough.

5. Cover the pumpkin dough with plastic wrap and leave it at the place where it is asked to ferment to double its size.

6. The fermented dough is taken out and kneaded repeatedly until the dough becomes smooth and smooth.

7. Divide the dough into three equal parts, two of which are kneaded into a large dough, and the other into a small dough.

8. Divide the large dough into 6 small doses of the same size, knead the dough for use, and divide the small dough into 7 doses of the same size for use. Cover with plastic wrap to prevent the dough from drying out.

9. Take a large agent, place it on a panel sprinkled with dry powder, roll it into a beef tongue shape with a rolling pin, and smear a layer of purple potato mash on the surface of the dough.

10. Roll it up from top to bottom, squeeze both ends in the middle, put it in the palm of your hand, and round it slightly.

11. Take a small dose, flatten it slightly, and place it on a panel sprinkled with dry powder. Use a rolling pin to dry it into a thin round piece with a thickness in the middle.