Pumpkin Buns

Name: Pumpkin Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Old pumpkin; 2500g Flour; 10g Dry yeast; 15g Steamed bread improver

by ss908

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

For a southerner who had never made pasta before the age of 30, making steamed buns has always been my culprit. It may or may not be successful every time. I consulted my neighbors and aunts in Xi’an, and finally became one with confidence. Hurry up and record. I'm afraid I'll forget it when I come down. "

Ingredients

Pumpkin Buns

1. Ingredients: old pumpkin

2. Dry yeast and improver

3. Flour and warm water

4. Peel and seed pumpkin, cut into thin slices, steam for 15 minutes

5. Take out the pumpkin slices and put it at a temperature of about 30 degrees, and feel the warmth with your hands

6. Mix the dry yeast, improver and warm water in a small bowl, and let stand for a few minutes

7. Steamed pumpkin slices into a paste

8. Pour the flour in several times, mix well with your hands while kneading, then add the dry yeast mixture and continue kneading

9. Add flour and knead until the dough is easier to leave your hands

10. Put the lid on and wake up, this time it took 40 minutes

11. Take out the dough and flour and continue to knead and exhaust to the original size of the dough, divide it into desired size balls into buns

12. Cover with a damp cloth and wake up for the second time. This time it took 1 hour

13. Steam the pot on cold water for 20 minutes and turn off the heat (the lid cannot be opened at this time), and then open the lid after 5 minutes of stuffiness, so that the buns will not collapse.

14. The finished product is round and round, I like it very much!

Tips:
The time for the second fermentation is related to the temperature. The normal room temperature in summer may be 20 minutes, and it will be about an hour in winter.