Pumpkin Buns
1.
Weigh the flour and pour it into a clean basin.
2.
3.5 grams of yeast.
3.
Pour the yeast into the milk, add the sugar, stir gently, and let stand for five minutes.
4.
160ml of milk is slightly heated, about 30°C to 35°C.
5.
Pour the milk liquid with added yeast into the flour bowl and start kneading the dough.
6.
Knead the dough with flour until it is smooth, cover it with plastic wrap, and leave to ferment in a warm place. It takes about an hour and a half, until the dough is twice as large.
7.
Wash the small pumpkins without peeling them, and steam them directly in a pressure cooker. I really like to eat this kind of small pumpkin, powdered, fragrant chestnut flavor, I love it. 😀
8.
The pumpkin is steamed, cut open, scoop out the pumpkin with a spoon, put it into a bowl and press it into puree, add a small spoonful of condensed milk, and mix well. If you don't think it is sweet enough, you can add more condensed milk or sugar. I personally think that putting too much condensed milk will cover the taste of the pumpkin itself, so I only put a small spoonful. Once mixed, let it cool and set aside for later use.
9.
Take out the fermented dough, the dough is twice as large as the original, and the structure is like briquettes.
10.
The spread dough is kneaded and exhausted.
11.
Divide into small clumps of uniform size.
12.
Roll into a dough of uniform thickness.
13.
Take the rolled bun skin and put in an appropriate amount of pumpkin filling.
14.
Put a layer of oil on the steamer to prevent sticking in a pot under cold water, put in the wrapped pumpkin buns, cover and ferment for a second time for 20 minutes.
15.
After fermenting, after boiling on high heat, change to medium heat and steam for 15 minutes, then turn off the heat, let it stand for five minutes and then open the lid to prevent the buns from shrinking.
16.
Finished picture.
17.
Sweet pumpkin buns~
