Pumpkin Custard Buns

Pumpkin Custard Buns

1. Prepare the materials

2. Pumpkin peeled and cut into small pieces

3. The cut pumpkin is steamed in a steamer

4. Steamed pumpkin pressed into puree

5. Take 200 grams of flour, add 2 grams of yeast and mix well, then add 20 grams of white sugar, mix well, add water in portions, stir into a snowflake shape and form a dough, leave it in a warm place to ferment

6. Add 150 grams of flour to 300 grams of pumpkin puree, add 2 grams of yeast, mix well, then add 20 grams of white sugar, mix well, and mix into pumpkin dough, leave it in a warm place to ferment

7. Salted duck eggs are shelled and the yolk is pressed into mud

8. Add 50 grams of butter, 25 grams of milk powder, three tablespoons of pumpkin puree and 40 grams of white sugar to the egg yolk puree. Stir it into a custard filling. Place in the refrigerator for 1 hour

9. Fermented white dough

10. Fermented pumpkin dough

11. Exhaust the white dough and roll it into a thin dough

12. The pumpkin dough is exhausted and rolled into a thin crust

13. Put the white dough on the chopping board, add the pumpkin dough, press the two dough pieces with a rolling pin, make the two dough pieces stick together, and then roll them into a roll

14. Cut the noodle into a suitable size and roll the noodle into a dough

15. Put the custard filling in the middle of the dough

16. Wrap it into a bun with the closing point down

17. Wrap the buns and place them on the oiled steaming board, cover them, let them ferment for 20 minutes, then turn to a medium-low heat and steam for 15 minutes, then simmer for 5 minutes before serving.