1. First prepare the meter, yeast, alkali, and 2 transparent measuring cups (do not put yeast and alkali into the same measuring cup)
2. Peel the pumpkin and cut into pieces, then steam it, let it cool, and then put it in a juicer for squeezing. Add a small amount of water according to the color. Pour the juice into the container after the juice is finished.
3. Add flour and sugar to the mixing tank; stir the yeast with 20 grams of water until it is completely melted; pour the spinach juice into the mixing tank, and then add the yeast water. Light, hand light, pot light. (After kneading the dough, cover it with a transparent tablecloth to prevent the dough from rising too quickly.)
4. Cut the yellow dough into 40 g/piece small doses, and use an electronic scale to weigh them here to ensure the same size. Cover the cut small agent with a fresh-keeping bag to prevent the dough from drying out.
5. Difficulties of the course: Encrusting and closing (the steps are as follows) Hold the dough embryo with both hands, and stuff the filling in the middle (similar to the shape of a nest)
6. Use the spout between the thumb and index finger of both hands to close the spout from the outside to the inside
7. Two-handed screw tightening
8. Until the gaps in the dough are tightly bonded
9. Press the tip down with your thumb
10. Finally, use both hands to adjust the shape to a round shape.
11. Pack 10-15 grams of red bean paste, close, pinch, and round. Pumpkin niche embryos are completed in sequence. (dynamic picture)
12. Use different colors of dough to make pumpkin bag accessories (pictured)
13. Use scissors to gently clamp the dough to make a dent in the pumpkin
14. Use the palm of your hand to gently press the dough from the top of the dough to create a pumpkin shape
15. Gently brush the top with a brush dipped in water to glue the pumpkin accessories
16. Use a bamboo stick to gently press down the top to make a small hole
17. Brush from the top with a water-soaked brush to prevent the accessories from falling off
18. Glue the pumpkin roots
19. Finally finished (if you have a new idea, you can freely match the style)
20. (Full animation)
21. Finally, put the prepared cartoon bag into the steamer, ferment to 1.5 times its size, and finally put it into the steamer. Warm tips, boil cold water on high heat, steam on medium heat for 15 minutes, turn off the heat and simmer for about 3 minutes, use the steam in the pot to balance the temperature inside and outside the pot, if you open the lid directly, the cold air outside and the hot air in the pot suddenly The skin of the steamed buns will get wrinkled, so be sure not to simmer for more than 5 minutes. When steaming, make sure that there is no leakage.
Tips:1. The milk must be heated to warm to make the dough knead quickly (cold water in summer) 2. The yeast is used in advance with warm water to activate the yeast, the more the yeast, the faster the fermentation time of the dough 3. There is no other way to want a smooth surface It is repeated rubbing 4. After steaming, be sure to be boring for a few minutes to prevent the buns from shrinking and cooking delicious. There are tricks for every dish. You can search for "small fish sharing" to directly view my recipes!
