Pumpkin Two-color Dongdong Bun
1.
All the materials are ready, because there are two colors, so the respective materials are separated, which is more convenient to operate at a glance; the pumpkin puree is steamed and crushed, and the sieving will be more delicate;
2.
I use Dongling 6D bread machine to knead the dough, it is my capable assistant; first put the white dough material in, knead the dough for 10 minutes and then take it out of the enlarged bowl; then put the pumpkin dough material in, it will be moisturized in 10 minutes Dough
3.
After the two kinds of dough are kneaded, put them in a large bowl, covered with plastic wrap, and put them in a large steamer heated and stopped for basic fermentation; the time is about one hour, but it still depends on the state of the dough;
4.
The dough is twice the original size. When you tap the top of the dough with your palms, there is a bang and lightness; because the dough is already on top of the plastic wrap, you can use a scraper or fingers to apply a little oil to the plastic wrap when you take out the dough. The dough is pulled down;
5.
Put the two kinds of dough on the kneading mat respectively, grab two handfuls of flour (outside the amount) and knead for about 5 minutes, depending on the strength of your hands, set the time, when the dough becomes soft and elastic again, cut the dough with a sharp knife There are no obvious pores;
6.
After the two kinds of dough are kneaded, divide them into two equal parts; now the weather is dry in winter, cover with plastic wrap when placed to prevent the surface from drying out;
7.
Take a piece of white dough and roll it into a yellow dough roll as wide as the circumference. Use a straw to poke a small hole in the middle part, with or without rules;
8.
Spray some water on the surface with a watering can, and roll the yellow dough a few times on it;
9.
Wrap the yellow noodles with the upper and lower skins, pinch the seal tightly, and roll it twice;
10.
Divide into 6 small pieces with a sharp knife, and treat the irregular dough on both sides separately;
11.
Treat the remaining two yellow and white doughs in sequence, and swap the two colors to create a new look; the irregular dough at both ends is kneaded into one again, rolled into a roll and divided into two, placed in sequence on the steamed mat In the steamer, cover the lid for 20 minutes;
12.
When the dough is 1.5 times the original size, turn on high heat, steam for 15 minutes after SAIC, turn off the heat and simmer for 5 minutes before cooking;
13.
The pumpkin two-color Dongdong steamed bun is ready, it is slightly sweet, you can eat it as a snack!
Tips:
1. If you want the inside of the steamed bun to be delicate and non-porous, it is tangy and strong. After the first fermentation, you need to add flour and knead until it becomes soft and elastic;
2. Poke the hole with a straw just to increase the fun, you can just wrap it up without poke the hole if you don't like it, or stack up two layers of skin and roll it into an annual ring shape.
