Pumpkin Pork Bun

Name: Pumpkin Pork Bun
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 800-1000g Low-gluten flour; Small half pumpkin; 1 Purple Sweet Potato; 60g Sugar; a little Baking powder; Some Dried shrimp; About 300ml warm water; 10 to 15g Angel Baking Powder; 2 pcs carrot; Some Shiitake Mushrooms; 1 small handful Shallots; 1 catty Lean meat; a little salt

by 94 years ago

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

5

I have made meat buns before but the fermentation was unsuccessful. It is because the ratio of flour to baking powder is not good. About 1 jin of flour, 6 to 8 grams of Angel baking powder. Now is the issue of fermentation time. Warm water and noodles can make the steamed buns better ferment. After half an hour of fermentation, the dough will continue to be kneaded and the second fermentation will make the bread softer. Because I am not good at pinching bags. So the buns made are also strangely shaped, but they taste very good.

Pumpkin Pork Bun

1. Because there is no time to take steps. So roughly talk about the process. Mix the baking powder and baking powder with water at no more than 30 degrees in advance, pour the flour, mix the flour with warm water, and add sugar. Rub it so that it is not sticky and wait for fermentation.

2. While kneading, use a knife to cut the dough in the middle and knead repeatedly to make the dough better and evenly ferment. Knead until the white flour is invisible after cutting it, then put it in the fresh-keeping bag and ferment for about 40 minutes. After opening, continue to knead to let the air out and continue the second fermentation for about 15 minutes.

3. While making pumpkin dough. I also made purple sweet potato dough. The same method to operate fermentation.

4. This is the spare filling in the above accessories. Soak the mushrooms in water first and then chop them. Lean meat. Onions and carrots are also chopped. Except for the lean meat, stir fry in the pan, add salt and chicken bouillon and other seasonings...