Sauce Pork Pumpkin Buns

Name: Sauce Pork Pumpkin Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 50g pumpkin; 50g pork; 1 spoon chopped green onion; 30g Fried sauce; Some yeast

by Where's Axia

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

. . The noodles with pumpkin puree are sticky. .
(The fried sauce can be easily packed from the supermarket, or you can make it yourself)
How to make your own simple version of fried sauce:
Pork, peanuts, carrots, green peppers, garlic, etc. chop finely;
Heat the oil, add minced meat and stir fry. When it is almost cooked, add vegetable minced garlic and sweet noodle sauce, then add some chili seeds according to your personal taste, and stir fry (something like ordinary white bread, pumpkin sesame buns and two-color buns) Hanamaki, hey)"

Ingredients

150g Flour
50g Pumpkin
50g Pork
1 spoon Chopped Green Onion
30g Fried Sauce
Some Yeast

Sauce Pork Pumpkin Buns

1. Cut a few pieces of pumpkin, put it on the steamer, 15~20 minutes; press the steamed pumpkin into puree, let it cool naturally

2. Let the pumpkin puree cool to about 30 degrees (warm, otherwise the yeast will be scalded), add yeast powder, and mix well

3. Add flour to a large bowl filled with pumpkin puree, knead into a smooth dough, cover with a damp towel or plastic wrap (puncture small holes), leave it in a warm place to ferment (now 40 minutes in summer is enough)

4. Make the filling while the pumpkin dough is fermenting~ Dice the pork belly and chop into the mince, stir in the fried sauce and chopped green onion (adding egg white and mixing well will make the filling juicy, but the buns may be flattened, so you have to pinch it yourself degree)

5. The dough is fermented to double its size, and it is honeycomb-like when it is pulled (the dough becomes very soft and sticky again), add flour and continue kneading to expel air

6. Sprinkle flour on a clean cutting board, and rub some flour on the rolling pin; knead the dough into a strip and pull it into several small agents; roll each small dough into a thin round piece with a thickness in the middle

7. Start making buns. . To be honest, I don't know how to pack. . (I gathered a few mouths together and then used my thumb and index finger to pinch a nest at the top)

8. Put the buns in a steamer (room temperature) to wake up for 15 minutes, otherwise they will be like dumpling wrappers.

9. Take out the steamed buns, add water to the steamer, start heating, put the steamed buns to a boil and steam for 20 minutes, then simmer for 5 minutes.