Two-color Steamed Buns-pumpkin Steamed Buns

Name: Two-color Steamed Buns-pumpkin Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 1/2 small pumpkin; 4g Dry yeast; Some Palm Cotyledon; Some warm water

by Tiramisu

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

My baby loves to eat crispy and crispy egg rolls. I always buy them for her to eat. I am always a little worried. I am afraid that the egg rolls I bought are not hygienic or safe...
I was tempted to see the prize egg roll mold in "Chu Gege has prizes-two-color steamed buns".
Although I know that the gourmet world is like a cloud,
However, I am here.
Came with a big steamed bun that was as honest and bold as a northerner.

I have not been accustomed to making steamed buns into miniatures. I feel that it is not the personality of our northerners. It seems a little scary to eat N steamed buns for a meal.
So, let's just make the steamed buns bigger and eat one, and the belly will be rounded.
It can also show off, depending on how small my appetite is, one steamed bun is enough! "

Ingredients

Two-color Steamed Buns-pumpkin Steamed Buns

1. Remove the pumpkin, cut into pieces, and steam for about 15 minutes in the pot. Take out the pumpkin flesh with a spoon, and press the back of the spoon into a fine pumpkin puree.

Two-color Steamed Buns-pumpkin Steamed Buns recipe

2. Put pumpkin puree into 200 grams of flour, and dissolve 2 grams of dry yeast with an appropriate amount of warm water.

3. Pour the yeast water into the pumpkin paste flour to form a smooth and even dough.

4. The remaining 2 grams of dry yeast is dissolved in a small amount of warm water and poured into another 200 grams of flour to form a smooth dough.

5. The two doughs were fermented to 2 to 3 times their size.

6. Exhaust, knead thoroughly and evenly, take out one piece of each.

7. Roll the two kinds of dough into thin square pieces as much as possible, and stack them up.

8. Roll up tightly along one end.

9. Cut off both ends, evenly cut into the right size, slightly shaping.

10. Ferment it for the second time until it becomes round, cut the brown leaves into squares of appropriate size, put a brown leaf on the bottom of each steamed bun, and steam it on high heat for 25 minutes.