Pumpkin Two-color Buns
1.
Mix 250 grams of flour, 10 grams of sugar and 2.5 grams of yeast, add pumpkin puree, and knead while adding to make a smooth pumpkin dough; mix 250 grams of flour, 50 grams of sugar and 2.5 grams of yeast, add warm water, and knead into a smooth white dough.
2.
Cover with a lid or plastic wrap, and leave in a warm place to ferment to double its size. Dip your index finger with flour, poke a hole in the middle, the hole does not collapse or shrink, and you can see that the inside of the dough has become a honeycomb shape in the middle of the dough, and it is fermented.
3.
Vent the fermented dough and knead it until the surface is smooth.
4.
Divide the two colors of dough into four equal parts.
5.
Rub long.
6.
Stack the top and bottom two strips with staggered colors. After folding, gently roll the whole to make them have a little adhesion.
7.
Cut into steamed bun embryos.
8.
Slightly tidy it up, put it in a steamer covered with wet cloth, with a space in between, because it will become larger when steaming.
9.
Proof twice to double the size.
10.
Bring water to a boil on high heat, steam on medium heat for about 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
11.
Appreciation of the finished picture.
12.
Appreciation of the finished picture.
Tips:
1. After steaming, simmer for 5 minutes before removing the lid, and be careful not to drip the water on the noodles when opening the lid.
2. The amount of sugar is increased or decreased according to their preferences.
