High-value Pumpkin Buns

Name: High-value Pumpkin Buns
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Farm flour (medium gluten flour); 300g Cooked pumpkin puree; 10g Sugar; 5g yeast

by Sweet Mom Gourmet Kitchen

4.6 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

5

From the beginning, I learned how to make steamed buns, and experienced problems such as soft hair, shrinkage, and multiple pores on the epidermis. After repeated efforts, I finally made a high-value steamed bun, and the inside is also very beautiful and greasy! According to my mother: the steamed buns you made are almost the same as the ones with leavening agent on the outside, haha! Today's pumpkin steamed buns are old pumpkins without water! I also learned from the great gods of all walks of life, plus my own summary, tossed this recipe that only fermented once, which is convenient and delicious!

Ingredients

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.

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High-value Pumpkin Buns

Ingredients

High-value Pumpkin Buns

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