1. 130 grams of pumpkin, cut into small pieces. Put it in a microwave oven on high heat for about 8 minutes until the pumpkin is soft and rotten.
2. Use a small spoon to press into pumpkin puree and let cool. Measure 250 grams of flour, put it in a basin and mix with pumpkin puree.
3. In addition, measure 300 grams of flour and add 1 teaspoon of sugar. .
4. Mix 155 grams of water with 5 grams of dry yeast, pour it into the flour, and form a smooth dough. Cover with a damp cloth or plastic wrap, and the dough will start to ferment.
5. Mix 60 grams of water with 5 grams of dry yeast, pour it into pumpkin flour, and make a smooth dough. With the damp cloth or plastic wrap, the dough begins to ferment.
6. The white dough is fermented.
7. The pumpkin dough is fermented.
8. Divide the two types of fermented dough and knead them evenly until they are completely exhausted.
9. The two types of dough were rolled into large rectangular pieces with a thickness of about 4 mm. Try to be the same size as possible. Stack the two dough pieces together.
10. Brush a proper amount of salad oil on the dough and roll it up along the long side. Roll into dough.
11. Cut into evenly-sized pieces.
12. The four corners are slightly tidyed up. The raw embryo of steamed buns is made.
13. Spread oil on the steamer to prevent sticking, and place the raw embryos of the steamed buns in order, leaving a distance. The raw embryo of the steamed bun is proofed for about 20 minutes.
14. Put cold water into the steamer, boil SAIC on high heat, turn to medium and low heat, and steam for ten minutes. Open the lid and take out 3-5 minutes after turning off the heat.
Tips:1. Adding sugar to the dough can help the yeast to ferment.
2. After the second proofing, the raw embryo of steamed bun is more noisier and softer.
3. Turn off the heat for 3-5 minutes and then open the lid to prevent the buns from shrinking, and the surface of the buns is smooth.
4. If the steamed buns are not eaten immediately, they can be stored in the refrigerator. Eat it after steaming, without affecting the taste.
5. The amount of water for the pumpkin dough is adjusted according to the water content of the pumpkin puree. In short, the softness and hardness of the two kinds of dough should be the same.
