Knife Cut Pumpkin Big Buns
1.
Prepare an appropriate amount of pumpkin and cut into pieces.
2.
Put it in a steamer and steam for about 15 minutes.
3.
It looks steamed.
4.
Let the pumpkin puree cool, add sugar and 4g yeast (because the temperature is a bit low in winter, 2-3g yeast was enough for a pound of flour before).
5.
Mix well with chopsticks.
6.
Pour the flour. Without adding water, observe while stirring. If the flour is too dry, you can slowly add a small amount of warm water.
7.
Knead it into a smooth dough and wait for it to rise. It takes two or three hours for the fermentation to be successful at normal temperatures in winter. You can put the dough into warm water, shorten the fermentation time.
8.
Fermentation is intact, exhausted, rubbed into long strips, and cut into pieces. Put it into the steamer and wait for the second fermentation.
9.
Then put cold water in the pot and steam it over high heat. After SAIC, the steamed buns will be cooked in about fifteen to twenty minutes. Don't open the lid immediately after cooking.
10.
Finished product.
11.
Big golden buns.
Tips:
When the weather is hot, the face will be sent quickly. After the first fermentation is completed, after squeezing out the air, you can knead some flour into it, then shape it, and continue the second fermentation.
The humidity of pumpkin puree is different, and the amount of flour added is also different. The dough for steamed buns should be slightly harder than that for Hanamaki. You can directly use the microwave to cook the pumpkin puree, which will be a bit drier.
