Pumpkin Bean Paste

Name: Pumpkin Bean Paste
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Plain flour; 300g Pumpkin paste; 20g warm water; 5g yeast; 10g Sugar

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I love pumpkin no matter how I eat it, pumpkin steamed buns and pumpkin buns are even more popular. A bowl of porridge and a steamed bun for breakfast, this winter is not cold.
I boiled the pumpkin and add it to the wall breaker and stir it into a paste. The pumpkin paste here is 300 grams. There is not much pumpkin and water. I didn't plan to make a recipe at first, hehe.
So I measured the amount of pumpkin paste to be 300 grams. This amount is only for reference, depending on the addition or subtraction of the hardness of the dough. "

Ingredients

Pumpkin Bean Paste

1. Prepare the ingredients.

2. Boil the yeast with 15 grams of warm water.

3. Add the yeast water from step 2 first, and then add the pumpkin paste. Stir it into the dough as you add it, and knead it with your hands when it's almost done. (Add according to the thickness of the pumpkin paste and the hardness of the dough,)

4. If the amount of water in the pumpkin paste is not enough and the dough is too hard, knead it with your hands. The dough is rounded, covered, and fermented in a warm place.

5. The dough is fermented to 1.5 to 2 times the size, and the fingers are not retracted.

6. The dough can be divided into small portions to exhaust and to divide the ingredients.

7. Roll it out and put some bean paste on it.

8. Squeeze and close your mouth.

9. All done, wake up for 20 minutes. When it’s cold, I put the oven in the fermentation stall for proofing.

10. The water boils, and the buns are served in the pot. Bring to a boil over medium heat and steam for about 15 minutes.

11. When steaming, the heat should not be too high, it will burn the yeast and make it difficult to get up. The skin won't slip anymore.

Tips:
1. Add the noodle paste to the flour warmly, not hot.
2. To knead the dough, hand light, pot light, and dough light. The dough is too hard to pour water, so you can only knead it with your hands.
3. If the dough is overheated, dip it in some dry powder and knead it smoothly for half an hour.
4. The cooked buns must be proofed and then steamed, or proofed by boiling warm water in a pot.
5. You can leave a message if you have any questions, thank you.