Pumpkin Buns

Pumpkin Buns

1. Wash the cabbage, cut into silk, and chop as finely as possible.

2. Add oil to the pan and fry the cabbage until it becomes soft. Add the meat until it changes color. Add 1 teaspoon of salt, 1 teaspoon of oyster sauce, a little pepper, a little sugar, and a little sesame oil.

3. Put it out and let cool for later use.

4. Peel the pumpkin and cut it into thin slices, then put it on a plate and steam it in water. After it is steamed, it will be steamed for about 15 minutes. The steamed pumpkin will be set aside to cool down for use.

5. Add 280 grams of all-purpose flour, 3 grams of yeast, 20 grams of caster sugar, and 136 grams of pumpkin puree in the bread machine, start the bread machine kneading function, knead until the surface of the dough is smooth and take it out.

6. The kneaded dough is rolled into long strips, and then cut into 10 equal parts of uniform size.

7. Roll each agent with flour, and then cover it with a fresh-keeping bag to prevent the surface of the dough from being air-dried. The film relaxes for 10 minutes. In winter, the room temperature relax time may be slightly extended by 5 to 10 minutes.

8. You can use a rolling pin to roll out the thick dough with thin edges in the middle. It really won't roll. It is perfectly feasible to pinch the edges thin with your hands. The rolled dough is still covered with plastic wrap.

9. Take the right amount of filling on a piece of bun skin.

10. Lift the bun with your right index finger and thumb, lift the bun in the middle with one pleat and fold like a fan when you were a child, and press and glue it together. Will be more beautiful, close the mouth tightly and compact.

11. At this time, add water to the steamer and heat it slightly over a small fire to keep the whole body and the inside warm and moist. At the same time, put oil paper on the bottom of the wrapped buns, and leave space when putting them to avoid fermentation. The steamed buns are all squeezed together, turn off the heat in the steamer, cover the pot and ferment for 15 minutes.

12. After the fermentation is good, the product is obviously larger.

13. Steam directly on medium heat for 12 minutes. Do not open the lid immediately after steaming. After simmering for 3 minutes, open the lid and release the air slowly. When the steam is almost released, then completely open the lid. In order to prevent the steamed buns from encountering cold air and causing shrinkage problems.

14. Finished picture.

15. Finished picture.

16. Finished picture.

Tips:

1. It is recommended to use warm milk or water in winter, which is beneficial to the activation of yeast, but it should not be too high, which will scald the yeast.
2. Before rolling the dough and preparing for filling, you can press a layer of dry powder on the dough. If the filling is not dipped in flour on the other side, the pleats of the dough dipped in flour will retain better
3. Bao Baozi should do more practice and do more and better
4. Open the lid at least 5 minutes after turning off the heat to prevent the dough from collapsing when cold
5. The buns need to be stored in the refrigerator freezer. It is recommended to heat the steamer when eating.