Taro Pumpkin Buns

Name: Taro Pumpkin Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pumpkin; 1 piece Lipu Taro; Some oil; 200g Self-raising flour; 3 tablespoons Sugar

by Scarlett WH

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

.
This holiday is over, so hurry up and stock up some steamed buns to make breakfast. Today, I will wrap some steamed buns with this taro paste filling. In order to clean up the goods in the refrigerator, the pumpkin was also steamed, mashed and mixed with flour to form pumpkin dough. The fermented dough is wrapped with sweet, homemade taro filling and steamed. The steamed taro pumpkin buns are plump and round, with the fragrance of pumpkin, fresh and delicious, rich in nutrition, soft taste, healthy and delicious, suitable for the elderly, children, and patients with high blood pressure and high blood sugar. It is a good choice to eat a few steamed buns, and pair them with porridge and egg soup. "

Ingredients

1 piece Pumpkin
1 piece Lipu Taro
Some Oil
200g Self-raising Flour
3 tablespoons Sugar

Taro Pumpkin Buns

1. Cut the pumpkin into small pieces and put it in a microwave oven on medium-high heat for five minutes;

2. The cooked pumpkin is mashed with an electric mixer;

3. Mix pumpkin puree and self-rising flour, then add appropriate amount of water;

4. Combine them into a smooth dough, cover it and set it aside for fermentation;

5. Cut the Lipu taro into small pieces and steam it in a steamer;

6. Put the steamed taro chunks into a wok and beat them into puree with an electric mixer;

7. Add appropriate amount of oil and sugar;

8. Stir-fry on low heat to dry out the moisture in the taro puree, so that the taro filling is ready;

9. After the pumpkin dough is fermented to 1.5-2 times;

10. Take it out and put it on the chopping board and knead it to exhaust air, then divide the pumpkin dough evenly into rounds, and cover it for 15 minutes;