1. Prepare ingredients. Ordinary flour: 500g, yeast: 4g, aluminum-free baking powder: 1g
2. Prepare ingredients. Pumpkin (small): half
3. Slice the pumpkin, steam it in a pot, and beat it into a puree.
4. Mix the yeast and baking powder into the flour, stir evenly, and divide into two equal parts. Mix one part of the flour with pumpkin puree to make a yellow dough.
5. Another part of flour and white dough. Put the reconciled two-color dough in a different container, cover with a moist cloth, and ferment separately in a warm place.
6. When the dough has risen to 1.5 to 2 times its original size, it can be added. Make lollipop buns two-color agent.
7. Roll the two-color small squeezers into thin and long strips of uniform thickness.
8. Twist the two-color noodles into twists. Hold one end with your left hand and rub with your right hand, so that the twists are fast and even.
9. After twisting into a two-color twist, spirally roll into a circle. Turn with your left hand while pressing the end of the twist with your right hand. Don't let your energy down to prevent the twist from loosening.
10. When rolling to the end, pinch the end tightly and fix the end to the back of the lollipop.
11. If you want to make the lollipop bigger, you can repeat steps 6-8 to make a two-color twist strip, and then roll the lollipop bigger. Note that the interface and the end should be placed on the back of the lollipop and pressed firmly.
12. Carry out secondary fermentation. When observing that the volume of the steamed bun becomes larger and the surface of the dough is fluffy, steam it on the pot and cook it in 15 minutes after the steam.
13. Insert chopsticks or bamboo sticks at the end of the mouth to make it more like a lollipop. If the baby eats, please take out the bamboo sticks under the supervision of the parents, pay attention to safety.
14. Lollipop mantou can not only be made into white and yellow, but also can be made colorful with purple sweet potato, carrot, red yeast rice, matcha and other ingredients. Hope our life is like this lollipop, sweet and sweet but not greasy.
Tips:1. The noodles should be a little harder to make it easier to shape.
2. After the pumpkin is steamed, the water content is relatively large, so the amount of water added when making the noodles should be considered comprehensively. My yellow dough was made without adding water.
3. After turning off the heat, let it cool for 3-5 minutes and then lift the lid to prevent the finished product from collapsing due to rapid cooling.
