Xinliang Flour-the Finished Picture Has Been Stored for Too Long [quick Hand Pumpkin Steamed Buns]

Xinliang Flour-the Finished Picture Has Been Stored for Too Long [quick Hand Pumpkin Steamed Buns]

1. Kuaishou pumpkin small steamed buns, using Xinliang bread flour, the finished picture has been stored for too long. Thanks again for the food world nn

2. Peel the pumpkin, wash, slice, steam and mash into a puree for later use.

3. Mix salt, sugar, baking powder and flour evenly.

4. The mixed flour is mixed with oil and knead into coarse grains.

5. Beat an egg and add the kneaded semolina.

6. Continue to slowly add pumpkin puree to the inside and mix into a dough.

7. Roll the mixed dough flat to about 3mm thin slices.

8. Let it stand for about ten minutes, put it in a greased rice cooker, sprinkle a little water; the cooking button, automatically keep warm for about twenty minutes. [Sprinkle some nuts to make it more delicious. 】

9. Kuaishou pumpkin steamed buns, golden appearance, each one grows up.

10. Kuaishou Pumpkin Steamed Buns, open to see the internal organization, not bad nn

Tips:

【CSY Warm Reminder】
The process of this small steamed bun is a bit like the rhythm of baking scones. The reason why it is called Kuaishou is that it is directly cooked in the pan after standing.
Pumpkin and eggs must be added slowly one at a time, depending on how the flour forms a dough.
Because it is made with an electric rice cooker, it is baked (fried) in a veneer, and the bottom is easy to burn; be sure to sprinkle some water to keep it moist.
The formula sugar will increase or decrease its own taste, and the heavy taste can be dipped in sauce. Sprinkle some nuts to make it more delicious.