Pumpkin Hanami Mantou
1.
Prepare all the ingredients.
2.
After the pumpkin is cleaned, peel off the skin, dig out the inner flesh and seeds, and cut into small pieces with a knife.
3.
Spread the cut pumpkin pieces flat in the steaming compartment of the cook machine. Steam the pumpkin.
4.
Take out the steamed pumpkin.
5.
Install a stirring knife on the cup of the cook machine, and pour the steamed pumpkin into the cup.
6.
Press for ten seconds to beat the pumpkin into delicate pumpkin puree.
7.
Clean the cup again, and then pour 500g flour, 200g pumpkin puree, 10g fine sugar, and 5g dry yeast in sequence.
8.
Knead all the ingredients into a smooth and soft dough.
9.
Take out the dough, knead it, put it in a suitable container, cover it with plastic wrap or a damp cloth, and ferment at room temperature to double its size.
10.
Dip your fingers into the flour and poke into the bottom of the dough. After you take out your fingers, the dough will not collapse or shrink, and fermentation is complete.
11.
Pour out the fermented dough and round it again.
12.
Divide equally into two.
13.
Take one part of the dough and roll it into a rectangular dough sheet of uniform thickness.
14.
Use a brush to apply a layer of oil on the surface of the dough sheet.
15.
Roll up from top to bottom.
16.
Cut into triangles.
17.
Take one portion of the triangular dough, place the tip up, and press it in the middle with chopsticks. One Hanamaki is ready.
18.
Make all the Hanamaki one by one and place them in the oiled steaming grid for the second fermentation for about half an hour.
19.
After the second shot is completed, add 400ml of water to the cup of the cook machine, set a time of 20 minutes, and start steaming at a temperature of 100 degrees.
20.
After the time is over, turn off the power, open the lid after simmering for three minutes, and take out the Hanamaki.
Tips:
1. Pumpkin puree has a large water content, so there is no need to add water. If you think the dough is relatively dry, you can add a little water to adjust it.
2. I put a lot of white sugar. The steamed buns are sweet. If you like a lighter taste, you can reduce the sugar to 10g.
3. It's autumn, 20 degrees Celsius, and it can be fermented directly at room temperature. If it is winter, it needs to be fermented in a warm place.
