Pumpkin Mixed Bean Buns

Pumpkin Mixed Bean Buns

1. All the ingredients are ready, this recipe needs to use two kinds of high powder and low powder.

Generally speaking, just use high flour to make bread, but adding some low-gluten flour to the high flour also has its advantages. We don’t need some bread like toast and other breads, which have strong toughness and a great degree of fluffiness, but more need its soft taste, then we can add some low flour appropriately to satisfy When the basic gluten can be molded, the toughness of the bread is reduced, and the taste of the bread is softer.

2. All kinds of miscellaneous beans are cleaned and soaked in water for one night.

3. Put the soaked peas into a rice cooker, add as much water as cooking rice, and cook the peas.

4. Take out the cooked peas and put them in a drain spoon to drain the water.

5. When the beans are cooked, we can prepare other ingredients. Slice the pumpkin, steam it in a steamer, and let it cool for a while.

6. Pour the two types of flour, sugar, yeast powder, eggs, salt, and milk powder into a basin and mix.

7. Pour the slightly cool pumpkin puree into the powder. Cool the pumpkin puree to warm, about 30-40 degrees Celsius is the best. This temperature will not scald the yeast powder to death, but is also conducive to the fermentation of the yeast. It is about the temperature at which we usually eat without burning our mouth. Remember to reserve a little pumpkin puree, don't put it all at once, add it in stages according to the state of the dough when kneading.

8. After kneading the dough into a ball, add butter, and then knead it until there is a flexible, non-breakable glove film. The requirements for the glove film to make this kind of small meal bag are good, not too high. Add 100% pumpkin puree to the pursuit of thinness, don't beat it.

9. After the dough is kneaded, it is slightly rounded and placed in a large basin, covered with plastic wrap, and placed in a warm place for basic fermentation. I put it in the fermentation tank and set the temperature to 30 degrees. If there is no oven, it can be steamed directly in the steamer. It takes about 40 minutes to ferment.

10. Fermentation is about twice as big as it is. Because the fermentation environment is different, there is no certain exact time for fermentation. It depends on the state. The fermentation is completed when the finger sticks in the flour and does not collapse or shrink. A large amount of fermented dough appears inside. Brushed.

11. Knead the fermented dough gently, press and exhaust, and round it.

12. Then use a rolling pin to roll into a one-centimeter thick dough sheet.

13. Sprinkle the drained peas evenly on the dough. If you like to eat sweet, you can also sprinkle with brown sugar.

14. Roll up the dough gently, making sure not to be too tight when rolling, leaving room for fermentation.

15. Cut the noodles into small doses.

16. Take a potion and pinch both sides of the cut tightly to wrap all the beans.

17. Tuck the ends slightly toward the middle, and then place them in the palm of your hand to make a round ball. Roll the surface as smooth as possible, and the shape is more beautiful.

18. Put all the finished bread dough into the baking tray lined with greased paper.

19. Ferment in a warm place for about 30 minutes. The time is for reference only. Pay attention to the status during the fermentation process. The fermentation depends on the status. There is no specific time. The dough is about twice as big and the surface is smooth, and the dough will rebound slowly when you tap it with your fingers. You can squeeze it with your hands, and the bread will obviously become fluffy.

20. Brush a layer of egg liquid on the surface of the bread and decorate it with pumpkin seeds in a shape you like. Pumpkin seeds can also be replaced with other nuts or jujube slices. This egg mixture is not the 40g ha in the main dough recipe, but an additional egg.

21. Put the baking tray into the middle of the oven, and bake for 18 minutes at 160 degrees and lower at 180 degrees. The temperature and time of my oven are just right on the surface. If the oven temperature is relatively high, you can adjust it according to your own. You can also cover the surface with tin foil. I just don’t need to cover it.

Please adjust the time and temperature according to the actual oven.

22. After the baking is completed, place it on a cooling rack to cool after it is out of the oven. When it is cooled to a little residual temperature, it is bagged and sealed for storage. Don't put the bread until it is completely cold, and seal it when it is a little overheated, so that it won't be hard after three days! The little tricks that I thought about myself are very practical.

23. The baked bread is delicious if you eat it directly, and you can also add stuffing. I eat it directly on the first day every time, and I will make stuffing for the child later. The sauce beef stuffing, chicken breast stuffing, etc. are changed. , A plate of bread can be eaten by a family for three days!

Here is a tip for heating. The bread is put on the next day. When it is cold, it will be a little hard. Pour a little water on the bread and heat it in the microwave for one minute. The bread can return to its soft state!

Tips:

Beans are boiled with high water content, so the water must be drained as much as possible, so that it will not affect the fermentation and expansion of the dough when it is wrapped in the dough. If there is too much water, the dough sticks to a large amount of water and it will become dead and affect the taste.

The amount of 300 grams of pumpkin puree in the recipe is for reference only. Because the water content of different pumpkins steamed is a little different, if the pumpkin puree is too dry and thick, then the amount used is more, if the pumpkin is too soft and too wet, the amount used is less. In the recipe, 300 grams should be reserved ÷ 0 grams, and added as appropriate when kneading the dough depending on the state of the dough. In addition to pumpkin puree, the water absorption of different brands of flour is different, and the temperature and humidity will also be different, so it is necessary to reserve, do not add it all at once.