High-value Pumpkin Buns

High-value Pumpkin Buns

1. Peeled and steamed old pumpkin

2. Put pumpkin, sugar, flour and yeast together and stir together, either by machine or by hand.

3. Knead the dough until the surface is smooth and there are no pores after cutting. This is very important!

4. Take a piece of dough and roll it into a rectangle, roll it up from one side, and roll it tighter

5. Roll into long strips and cut into sections

6. Put the dough on the steamer, I used a silicone pad, or you can use a small piece of oil paper to pad under the dough

7. Fermentation at room temperature, the time varies according to the room temperature, just see if it becomes a little bigger, don’t double it, it will overshoot

8. Directly cook in cold water, bring to a boil, 15 minutes after the water is boiled, and then open the lid for 3-5 minutes.

9. Smooth and delicate steamed buns are just fine

Tips:

1. Kneading the noodles must be in place, otherwise the surface will be steamed with many pores and it will not be smooth.
2. Don't grow too much when fermenting, just a little bit bigger, otherwise it will not grow too much when steaming.
3. Don't open the lid immediately after steaming. It will be stuffy for three to five minutes. If you open the lid immediately, the steamed bun will easily collapse.