Pumpkin Egg Buns
1.
Raw materials: flour, yeast powder
2.
After mixing the yeast powder and water, pour in the flour and neutralize it into a slightly soft dough, let it grow for 20 minutes
3.
Ingredients for pumpkin and egg filling: pumpkin, eggs
4.
Pour 2 grams of oil into the pot, pour in the beaten eggs, and fry into pieces for later use
5.
The pumpkin is shredded with a fork, I use a thinner, so you can make the filling directly
6.
Add 3 grams of chopped green onion, steamed bun seasoning powder, chopped egg, light soy sauce, dark soy sauce, ginger powder, and edible oil to the pumpkin and mix well
7.
After adding sesame oil, stir well and set aside
8.
After the dough is ready, move it to the panel and knead to exhaust
9.
After rubbing into long strips, cut into equal-sized noodles
10.
Roll the small dough into a round dough piece with a thin thickness around the middle and a thick middle
11.
Put an appropriate amount of pumpkin and egg filling on the dough
12.
Wrap them into small buns with the pleating method
13.
Boil the wrapped buns for 10 minutes, boil water in the pot, put the buns in the pot, and steam for 15 minutes on high heat
14.
Finished product
15.
Finished product
Tips:
Flour has different water absorption properties, so it is necessary to add an appropriate amount of water according to the water absorption capacity of the flour for self-use, and the dough should be slightly softer. Ripe pumpkins don't have much moisture, so they don't need to be dewatered before mixing stuffing.
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