Spicy Pumpkin Bun
1.
Put 120 grams of cooked pumpkin puree in a mixing cup and add 30 cold water.
2.
Stir into a smooth and delicate pumpkin puree.
3.
Let air until warm, and stir about 2 grams of yeast.
4.
Pour the flour in the cook machine. First grade kneading. I am most afraid of my noodles being covered with mud on my hands, making people want to collapse😅, the cook machine frees my hands, happy ing😍
5.
Turn it off as shown in the figure.
6.
Knead into a smooth dough. The feeling of non-sticky dough on your hands is very relaxing. Ferment in a warm place.
7.
Fermented pumpkin dough.
8.
Exhaust and round. This step is related to whether the bread is smooth and clean.
9.
Roll out into a thin circle about 0.5 cm thick.
10.
Use a mold to cut into bun skins. Cover it with plastic wrap. I wrapped it alone. The room was warm. The skin of the buns wanted to be dry, which caused the buns in the back to be not so smooth 😅
11.
Roll it out a bit and roll it out a bit thinner.
12.
Roll the side down and put an appropriate amount of stuffing on it.
13.
Wrap it into a beautiful pumpkin meat bun.
14.
Wake up for 15 to 20 minutes. (It's cold, so we must wake up in place, otherwise we won't let it go.) Steam on medium-low heat for 20 minutes on a drawer.
15.
Simmer for three minutes and slowly remove the lid.
16.
Finished product.
17.
Finished product.
Tips:
Flour has different water absorption properties, and pumpkin has different water content, so add it as appropriate. Remove the pumpkin puree on the cup, about 130.
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