Pumpkin Buns
1.
It's time to eat pumpkins in autumn! The golden colors add a touch of beauty to autumn.
2.
Pumpkin, come to the steamer soon. Steamed and pressed into puree with a spoon. Let cool to 30-40 degrees, too hot will scald the yeast.
3.
First take half of the flour and pour in the pumpkin puree. (Pumpkin puree contains a lot of water, so it's best to add it little by little. Don't forget to add yeast water, so the noodles and ground are a bit dry.
4.
The fresh yeast is dissolved in warm water of 30-40 degrees (the water temperature does not exceed 40 degrees). The dosage is generally 0.5-1% of the amount of flour. (Put more in winter and less in summer.) Add yeast water to 3. If the flour is sticky and soft, you can add flour to adjust it.
5.
The two most beautiful colors in the world-white and cream yellow, are nestling quietly together.
6.
Cover it with a cushion to prevent it from cracking. After about four hours, they became more intimate.
7.
Look at the finished dough. Open the honeycomb-shaped holes and click with your hands to make the dough very light.
8.
With the strength of your wrist, knead the dough repeatedly until the surface of the dough is smooth and delicate. This process requires patience, the dough is not smooth, and the surface of the steamed buns is also bumpy. Knead the noodles and have a creative storm!
9.
Knead the two doughs to the same thickness, cut two pieces of the same size, and knead them into long strips.
10.
Twist into twists. Wrap it around your hand like a woolen thread, and tuck the remaining noodles into the bottom and hide it.
11.
The finished product!
12.
Five by one, sit in rows. Roll up from top to bottom.
13.
Cut in the middle, and two roses are made.
14.
Yellow roses, white roses.
15.
An upgraded version of the Sugar Triangle.
16.
Meimei's hi-character mold, sweet sugar fire.
17.
Hearing the child's "Wow" made me feel more satisfied!
Tips:
Sweet words:
1. It is best to use warm water when making the dough. Yeast likes warm baths.
2. The more delicate the dough is, the smoother the steamed bun.
3. No need for secondary fermentation. It may crack if it gets too big.
4. Leave a gap between the steamed buns, because the steamed buns will grow bigger as the temperature rises slowly.
5. Don't boil the pot immediately after steaming, it's best to let it sit for 2 to 3 minutes. Otherwise the skin will get potholes.
