Pumpkin Meat Bun
1.
Steam the pumpkin, let it cool, add yeast and let it stand for five minutes.
2.
Add flour and knead into a smooth dough, cover with a damp cloth to proof it to double its size.
3.
When waking up, the fat and lean meat is chopped for filling, usually about 3:7. In fact, if you don’t consider weight loss, the fat and the meat will taste better.
4.
Chop the green onion and ginger and add boiling water to soak the green onion and ginger water. Those that can accept the onion and ginger can be chopped and added directly to the meat.
5.
Slowly add the scallion and ginger water to the meat and stir vigorously from one direction, then add the light soy sauce, dark soy sauce, salt and sesame oil, and mix well.
6.
After the fermented dough, take out the air and knead it smoothly again
7.
Knead into long strips and divide into small doses.
8.
The rolling is thick in the middle and thin at the edges. My technique of rolling the dough is relatively poor 😁.
9.
Encrusting.
10.
This technology will just look at it
11.
Wake up for 20 minutes after wrapping it in a hot pot with cold water, about 15 minutes after the water is boiled.
12.
The color will be more yellow when steamed, and it will look better.
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