Small and Cute Hedgehog Buns

Small and Cute Hedgehog Buns

1. Mash the sliced steamed pumpkin, add flour and sugar and knead the dough. You don’t need to add additional water, because the steamed pumpkin has a lot of water, so don’t put too much in the pumpkin. Because of the high water content, the kneading process will follow. If you want to keep adding flour, you will add more and more. Of course, it doesn’t matter if there are more people eating.

2. Keep adding flour to knead into a moderately firm dough

3. Wrap the dough in plastic wrap to ferment, and ferment to double the size. It takes a long time for me to ferment, one and a half hours

4. Fermented until the fingers poke a hole in the middle of the dough without shrinking, the initial fermentation is completed

5. Use a rolling pin to exhaust, roll up from the middle, and then roll down from the middle

6. Divide the dough equally into 11 doughs

7. Take a dough and knead it into a drop shape

8. Use clean scissors to cut out the thorns of the hedgehog, and decorate the eyes with sesame seeds

9. After cooking, place it evenly in the steaming grid, leaving a gap, put cold water under the pot, and continue the second fermentation for 30 minutes. Because there is no steamer, I will use a rice cooker to operate it.

10. Press the cooking button, after steaming for 20 minutes, unplug the power, leave it for 5 to 10 minutes and then turn on the pot to prevent it from shrinking

Tips:

If you can master the ratio of flour to baking powder by yourself, you can use ordinary flour. If you don't know the ratio, you can buy self-raising flour. Self-raising flour is flour with added yeast. You can adjust the ratio directly. If you put too much yeast on your own, it doesn't taste good, and if you put too little, the noodles won't rise. Knead it into a drop shape, first knead it into a circle, then stand it up with your hands and lean on the slanted side, as much as possible to make it into a droplet. The flour must be proofed twice, otherwise the steamed buns will not be soft or hard, and the steamed buns will not be swishy after proofing!