Pumpkin Milk Butter Buns
1.
All required materials are available.
2.
Find a large bowl to weigh the ingredients for the noodles and beat the eggs into the bowl first.
3.
Add 3 grams of salt.
4.
Pour 140 grams of milk.
5.
Pour 55 grams of whipped cream.
6.
Add 40 grams of sugar. (It is recommended not to have more sugar, because pumpkin itself is sweet)
7.
Pour 12 grams of oil.
8.
Pour a bag of 5 grams of yeast.
9.
Stir the kneading ingredients evenly.
10.
Put the flour on the flour table (in a basin is also possible), and put the steamed pumpkin puree in the middle.
11.
Slowly pour the kneading milk sauce and kneading the noodles.
12.
Mix until there is no dry powder and start kneading.
13.
Knead the dough to a smooth surface and place it in a basin.
14.
Cover with plastic wrap and ferment.
15.
Ferment to double the size, just press your fingers without touching your hands.
16.
Take out the dough and knead it into a cylindrical shape on the panel.
17.
Cut into pieces, as big as you like.
18.
The cut dough is proofed on the panel for 15 minutes. There are two small pieces of dough, which I made into roses.
19.
Put the proofed dough on the steamer. Open the fire, 18 minutes after the medium heat and the water is boiled. (The steam on the steamer means that the water boils.) If the dough is cut for a short time, it can be 15 minutes after the water boils.
20.
Pumpkin milk butter buns are out of the pot~
21.
Pumpkin steamed buns are out of the pot, are they very appetizing~
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