Milk Pumpkin Buns

Name: Milk Pumpkin Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1250g Flour; 360g pumpkin; 5g Yeast (dry)

by All ice

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Yesterday my mother told me to eat pumpkin buns. Pumpkin is a good thing, and it is also very suitable for the elderly to eat. Everyone knows its nutritional value, so I won't go into details here. My mother has spoken, we must make it right away, it's very simple and very delicious. This steamed bun is operated without water. It only uses milk and pumpkin to make noodles. If you like the taste of eggs, you can also put eggs. You can try it.

Ingredients

1250g Flour
360g Pumpkin
5g Yeast (dry)

Milk Pumpkin Buns

1. Steam the pumpkin in advance to make pumpkin puree for later use. Mix the flour and pumpkin puree in a basin. Put the milk slowly. Put it little by little according to the condition of the dough. Don't put it in at a time to prevent the dough from being too sticky. If you put eggs, the milk needs to be reduced

2. After the dough is kneaded, cover the basin with a damp cloth and leave it in a warm place to ferment. After the fermentation is complete, shape it for two fermentations, about 40 minutes, put it into the steamer, put cold water in the pot, medium heat, and it will be cooked in about 15 minutes after the atmosphere Up

3. Don’t open the lid immediately after turning off the heat. It will open after about 3-5 minutes. Pumpkin is natural yeast, and the steamed buns made with pumpkin are particularly soft and delicious.