Creamy Pumpkin Buns

Name: Creamy Pumpkin Buns
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 115g pumpkin; 25g milk powder; 3g yeast; 30g White sugar; 70g water

by Delicious in the cloud

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Mom often nags: "Rough tea and light rice is the most real thing." It is precisely because of her ordinary and simple life view that Dad and her are nearly seventy years old, and their bodies are still very tough. Pumpkin is the food that my parents won't get tired of eating all their lives. I remember that when I was young, my mother would take a big basket to the field and pick it back in the autumn pumpkin ripening season. A layer of white powder is hung on the skin of a ripe pumpkin. Mom said that this kind of pumpkin is the best. The big pumpkin mothers who picked the big pumpkin like to cook it into a big pot of pumpkin lumps every day, or steam it, add wheat flour, yeast, and dough, and then paste it into the pot to make a "stomach rake" (actually similar to steamed buns). Today, the mother still keeps it. This preference. Every year during the ripening season of pumpkins, my mother on the phone always tells me with joy that this year there will be another harvest of pumpkins at home! A few days ago, Carrefour's pumpkin promotion was nine cents per jin, so I carried one back. No, toss pumpkin milk-flavored steamed buns for breakfast at home every day. The small steamed buns are selling well in our house!

Ingredients

300g Flour
115g Pumpkin
25g Milk Powder
3g Yeast
30g White Sugar
70g Water

Creamy Pumpkin Buns

1. Peel and rinse the pumpkin, cut it into thin slices, steam it, and pour out the water in it. Then press it into a puree shape with a fork while it is hot. Put the flour, milk powder, sugar, and yeast in a large container in turn, and then add the slightly cooler Pumpkin puree, then add milk

2. Use chopsticks to stir the noodles into a loose shape; then place the operating table to knead into a smooth dough with moderate hardness and let it relax at room temperature for 5 minutes, then the shaping can be started

3. Flatten the loose dough into a rectangle with a thickness of about 2 cm. Use the powder to gently sweep away the excess powder on the surface of the dough.

4. Spray a little water evenly, then roll the dough into a cylinder, and gently knead from the center of the dough to both sides

5. After making the cylindrical dough uniform in thickness, cut into raw steamed buns of the same size, shape them slightly, put them on anti-stick wax paper, put them directly into the steamer, cover with the lid, and carry out the final fermentation for about 15 minutes. Pour an appropriate amount of water into the heat and bring it to a boil, put it in a steamer and steam over a medium-high heat for 10 minutes to turn off the heat, and then open the cover every three to five minutes