Small Garden Pumpkins

Name: Small Garden Pumpkins
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Plain flour; 170g pumpkin; 5g Skimmed milk powder; 2g yeast; 190g Homemade Mung Bean Paste; a little Matcha powder

by Youlan Lengxiang

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Autumn is here, pumpkins are pretty. After a summer of sunshine and growth, autumn is the time when pumpkins are most nutritious. The liking for pumpkin is not only because of its therapeutic effects that have been known and understood by people, but also because of its bright yellow, which is always dazzlingly brilliant.
The pumpkin I made this time is not only cute in appearance, but also very healthy. The dough made with pumpkin puree has no additional sugar added due to the sweetness of the pumpkin itself, ensuring the original taste of the food; the filling is oil-free mung bean paste fried by yourself, and the pumpkin is warm in nature, while mung beans are cool in nature. It can complement each other when eaten together. "

Ingredients

Small Garden Pumpkins

1. Prepare the ingredients needed for the dough.

2. Divide the mung bean paste into about 27 g portions and knead them into balls.

3. Cut the pumpkin into small pieces and put it in a microwave oven on medium heat for 4 minutes. Take it out and press it into a puree. When it cools, add flour, yeast, and milk powder to form a dough, and ferment at room temperature to double its size.

4. After fermentation is complete, take out the dough, flatten it, vent and knead it again, divide it into small doughs of about 30 grams each, cover with plastic wrap and relax for ten minutes.

5. Take a small dough and gently roll it out into a round dough.

6. Put in a green bean paste ball.

7. Wrap the mung bean paste ball completely with the dough and pinch it tightly, then gently round it.

8. Close the rounded green body and squeeze it slightly, and then use the back of a small fruit knife (toothpicks are also acceptable) to press out the pumpkin pattern.

9. Take a small piece of dough, add a little matcha powder and knead it into an even green. (Note: The green color is a bit invisible due to the light when the photo is taken)

10. Use a little green noodles to make a melon shape.

11. Put the finished melon on the top of the pumpkin, and then gently press it with your fingers.

12. Put fresh corn leaves in the steamer, put in the prepared green pumpkin, and let it stand for one hour. Turn on medium heat and steam, turn off the heat 12 minutes after SAIC, and remove the lid after three minutes of empty steaming.

Tips:
Because you need to wake up a second time, the pumpkin pattern must be pressed deeper. If it is shallow, the texture of the small pumpkin after steaming will be very light.