Creamy Pumpkin Blossom Buns

Creamy Pumpkin Blossom Buns

1. Steam the pumpkin in water, press it into pumpkin puree with a spoon, add some white sugar while it is hot and mix well.

2. Pumpkin puree, milk and self-raising flour are kneaded into a smooth dough.

3. Cover with plastic wrap and let it ferment. It will be about 2 times as big as it is.

4. Re-round the two doughs and divide them into 8 equal parts.

5. Divide into 8 equal parts and round again.

6. Roll the milk dough into a circle, put the pumpkin dough in the center, and pinch it together.

7. With the mouth facing down, cross the dough with a knife and proof it for 10 minutes.

8. Put the dough in a hot pot and heat for 15 minutes. Turn off the heat and simmer for 5 minutes. When you remove the lid, be careful not to let the steam drip onto the steamed buns.

9. After they are out of the pot, the friends call them happy steamed buns!

Tips:

1. After the pumpkin is steamed, water will be released, so no extra water was added when kneading the pumpkin dough;
2. After the pumpkin puree is hot and pressed, put it to warm and knead it into the flour. Too hot will destroy the activity of the spontaneous flour; it is better to warm the milk;
3. The time for steaming in the pot is determined according to the actual situation. My steaming for 15 minutes is just right.