Pumpkin Soy Milk Buns
1.
Wash the chickpeas, soak for more than 4 hours, peel the pumpkin and cut into small pieces
2.
Put the chickpeas and pumpkin chunks into the soymilk machine
3.
Pour 1000ml of water into the soymilk machine
4.
Press the "Five Grains Soy Milk" function button of the soymilk maker
5.
After the soymilk machine works, there will be a fragrant [Pumpkin Chick Soy Milk]
6.
Let the [Pumpkin Chick Soy Milk] cool, then add yeast powder, all-purpose flour and sugar together to knead a smooth dough
7.
Cover the pumpkin soy milk dough with plastic wrap and let it rest at room temperature for 30 minutes
8.
Roll the pumpkin soy milk dough into a 5MM thick rectangle
9.
Turn the rectangular dough over and roll it up into a cylinder
10.
Cut the dough into small pieces into raw steamed buns embryos, put the raw embryos of pumpkin soy milk steamed buns in a steamer for 20 minutes
11.
After proofing, put the steamed buns in a steamer and steam over medium-high heat for 10-12 minutes, turn off the heat and simmer for 5 minutes before turning on
Tips:
1 Regarding [Pumpkin Chick Soy Milk], I personally drink soy milk without sugar. I like it a little sweeter. You can add some sugar or honey.
2 【Pumpkin hummus milk】can be mixed with flour and other ingredients until the temperature is about 30 degrees.
3 The amount of pumpkin hummus with flour should be adjusted according to the water absorption of the flour.
4 To make smooth steamed buns, roll the dough into smoothness on the one hand, and simmer for a while after steaming before lifting the lid.
