Shelled Bean Paste Buns, Pumpkin Meat Buns, Bear Paw Meat Buns Made of Pumpkin Puree
1.
500g all-purpose flour
2.
Peel the pumpkin, slice it, steam it in a pot, and press it into puree.
3.
First use a little warm water to dissolve the yeast. Mix pumpkin puree and all-purpose flour, add yeast water, and then add sugar water and stir one by one (the amount of water depends on the humidity of the dough, usually add pumpkin puree or potato puree, don't put too much water, otherwise the dough will be too wet ), until the dough is smooth, put it in the basin, cover with plastic wrap, and start to ferment.
4.
In the oven at 38°, after 35 minutes of fermentation, press a nest on the dough, and there is no retraction or rebound, which proves that the fermentation is in place. For children's shoes without an oven, the pot can be fermented on warm water not exceeding 40°.
5.
After the dough is fermented, take it out and knead it for ten minutes, divide it into several small doses, and knead it with your hands into thin round pieces on the thick side in the middle, wrap it with bean paste, and knead it into a bun.
6.
Dip some flour.
7.
Close the bun and press it upwards into the mold, and gently press it again to make the shell print on the bottom clearly visible. Be careful not to force it too much to avoid squeezing out the bean paste.
8.
Knock it lightly, demould, cover with plastic wrap and wake up for 20 minutes.
9.
After waking up, the texture of the shell will become blurred. Before steaming, use a flour spatula to press the texture from the wide part to the narrow part of the shell again. In a pot with cold water, turn the water to a medium heat and steam for 20 minutes after the water is boiled, turn off the heat, and wait for 5 minutes before uncovering.
10.
Shell buns are out of the pot!
11.
The following is how to make pumpkin buns and bear paw buns: minced pork and shrimp skin, mix well, and season with salt, pepper, and sesame oil.
12.
Wrap minced meat.
13.
Pumpkin buns: Knead into a bun shape, close the mouth down, use a spatula to press out the melon patterns from bottom to top, cover with plastic wrap and wake for 20 minutes.
14.
All embossed buns will become blurred after proofing, so they must be pressed again along the faintly visible lines before being steamed.
15.
The method of the bear's paw bun ---- After filling the meat and squeezing it, close the mouth down, roll slowly into a circle, lightly squeeze it into a chess piece shape, and use your index finger and thumb to slightly pinch the lower end inward .
16.
From the bottom to the top, press out the claw shape
17.
Paste small dough sheets on the soles of your feet and wake up for 20 minutes.
18.
Steamed bear paw
19.
Bear paw
Tips:
The pumpkin content should not be too much, otherwise the dough will be too wet and sticky and difficult to shape.
