Pumpkin Honey Bean Buns
1.
The pumpkin is peeled and cut into small pieces and steamed in a pot, then mashed into puree for later use. Add cool pumpkin puree, sugar, yeast, and appropriate amount of warm water to the flour to form a smooth dough. Cover with a lid or plastic wrap and ferment to double its size in a warm place. Friends in the north, if you have heating in winter, you can put the dough next to the heating, but don't put it on the heating. If the temperature is too high, the yeast will be scalded to death. Friends in the south can ferment in a pot of warm water, or put hot water in an oven or microwave for fermentation overnight.
2.
Check the dough. The volume of the fermented dough is double or twice as large as the original. Smell it does not have a particularly strong sourness, but only the fragrance of fermentation. Pull open the dough, and the inside presents a dense honeycomb shape. Such a dough is fermented. All right.
3.
Sprinkle thin flour on the chopping board, take the dough out and place it on the chopping board, knead it vigorously. If the dough is soft, add a little more flour and knead it for a while. When the dough is soft and smooth, roll into long strips and cut into small pieces of the right size.
4.
Prepare the honey red beans prepared in advance, roll the dough into a round slice with a thickness in the middle and thin surroundings, and put in an appropriate amount of honey red beans.
5.
Squeeze it tightly like a bun, turn it over and arrange it into a circle, put it in the steamer, cover the lid, and continue to proof for 30 minutes. If it is summer, the time can be slightly shorter, about a quarter of an hour. This proofing time is very important. After 30 minutes of proofing, the surface of the dough will be smooth without pits. After 30 minutes, the honey peas will become "fat" a lot. After opening the fire to a boil, steam for 15 minutes after the high fire. Of course, the time should be adjusted according to the size of the honey bean buns you pack.
6.
When the time is up, turn off the heat, do not open the lid first, and then open the lid after 3 minutes to prevent the honey bean buns from shrinking and hardening. The fragrant, soft and sweet honey bean bun is ready.
