[smooth Pumpkin Steamed Buns]---big Fat Pumpkins Turned into Small Fat Steamed Buns

Name: [smooth Pumpkin Steamed Buns]---big Fat Pumpkins Turned into Small Fat Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 3g yeast; 65g Peeled pumpkin; 20g Caster sugar; 10g Salad oil; 95g milk

by Orange fruit

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Back then, I didn't know how to cook, you said regretfully, too thin, marry me, I will eat for you, and you will be fat and fat!
Back then, I wouldn't be picky, you said confidently, help wash the vegetables, wait for me to fry, it's absolutely delicious!
Back then, when I first met, I often made small stones. You jokingly said, "It's okay, I am your test field!" When you know how to make pasta, we can cross the rivers and lakes of the kitchen.
For your beloved, I slowly learn to do this, time goes by, bit by bit.
Now, I can confidently hold out what you love, proudly say, see, I do better than you! "

Ingredients

[smooth Pumpkin Steamed Buns]---big Fat Pumpkins Turned into Small Fat Steamed Buns

1. The pumpkin slices are steamed on the pot and pressed into a puree with a colander, and placed to cool.

[smooth Pumpkin Steamed Buns]---big Fat Pumpkins Turned into Small Fat Steamed Buns recipe

2. Pour part of the milk into a bowl, put it in a steamer with hot water, take it out when it is warm, add yeast powder and sugar, and let it sit for 2 minutes.

3. Weigh the flour.

4. Add the dried pumpkin puree to the flour, add the yeast syrup and the rest of the milk.

5. After kneading the flour into a dough, add the salad oil.

6. Knead into a smooth dough and let stand for 15 minutes.

7. Place the dough on the chopping board and press the dough with your hands to form a thick sheet.

8. Use a rolling pin to roll out the dough, about 30cm in length and 20cm in width, pat on the dough with your hands moistened with water.

9. Tightly roll up the dough sheet from top to bottom into a cylinder, and rub it to a length of 60cm.

10. Cut small doses, about 4cm each.

11. Put the steamer on oil paper, shape the four corners of the steamed bun, and put it in the steamer for 60 minutes until the volume becomes 1.5 times larger. .

12. In a pot with cold water, after the water is boiled, steam on high heat for 12 minutes, turn off the heat, cool for 3 to 5 minutes, and open the lid.

Tips:
1. After the pumpkin is steamed and taken out, put the milk bowl into the steamer and heat the milk with the hot water in the pot.
2. The milk in the formula can be replaced with water, and the amount of water is reduced by 5g.
3. Dip some water on the dough to make it more tightly rolled up
4. The cooling work after turning off the fire is indispensable, otherwise, the big fat people will collapse all at once, and there will be nothing to worry about!