Pumpkin Chopped Buns
1.
Put flour and yeast into the basin, pour in warm water gradually, knead into a moderately hard dough, cover the lid for basic fermentation; during dough fermentation, do the following tasks.
2.
Pumpkin peeled and fleshed
3.
Cut into fine pieces, put in a pot, and chopped some green onions
4.
Row fork ready
5.
Put it in a plastic bag and use a rolling pin to roll into fine pieces
6.
Chop the fork into the diced pumpkin. Since the fork itself has oil and salt, the amount of salt is determined according to the taste.
7.
Stir evenly, it’s best to stir directly with your hands, this will help the stuffing to mix better
8.
After a few hours, the dough is fermented. There are two ways to judge whether the fermentation is good. One is to look at the volume, which is about twice as large as the original dough; the other is to lift the dough and look at the bottom. There are even honeycomb-shaped pores, which means that the fermentation is successful.
9.
Take out the dough, knead it on the chopping board to moisturize, if it is too sticky, knead in some flour
10.
Roll into long strips and cut into small pieces of the same size
11.
Roll out into a round leather with a thick middle and a thin edge
12.
Take the right amount of stuffing and put it in the middle of the skin, and wrap it into a bun using your favorite method
13.
Put water in the steamer in advance, bring the water to a boil, let it cool for a while, put the wrapped buns on the drawer, leaving enough space. This is the second fermentation, about 20 minutes, the bun skin is a little rounder than before, so it can be steamed on high heat for about 20 minutes
14.
After turning off the heat, do not rush to uncover the pot, cover and simmer for 5 minutes before opening the lid, otherwise the buns will shrink due to the sudden cold and become like a dead face.
15.
It seems more delicious to eat directly than dipped in vinegar sauce, sweet and fragrant
16.
Huang Chengcheng’s pumpkin filling is really different
Tips:
The dough should not be too soft, otherwise the wrapped buns are easy to collapse and become soft and not shaped; do not rub the pumpkin filling of the buns with a wiper, it is too thin, muddy, and no taste, if you use it to make dumplings, you can rub it into filaments and use it.
