Pumpkin and Purple Sweet Potato Buns
Overview
Pumpkin buns that children love to eat are made with purple sweet potato/bean paste filling, some milk powder and white sugar. They taste better than those bought outside and are safe and contain no other additives.
Tags
Ingredients
Steps
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Take appropriate amount of flour, add two spoons of milk powder and a little yeast powder. Mix dry powder well.
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Cut an appropriate amount of pumpkin into thin slices, sprinkle with a little sugar, and steam until cooked.
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Press the steamed pumpkin into a puree and slowly add it to the mixed flour. Use chopsticks to stir into a flocculent form until there is no dry powder, and then knead it into a dough.
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Knead the pumpkin dough and ferment it at room temperature for 2 hours.
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The fermented pumpkin dough is honeycomb-shaped and twice as big as the original dough.
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Take out the fermented pumpkin dough and knead it on the rolling board a few more times to expel the air in the dough. When you cut it and see that there are no big holes in the incision, it means that the air is almost exhausted.
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Cut into equal portions and knead each small piece a few more times.
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Take out the previously kneaded purple potato balls and bean paste balls from the freezer to make fillings.
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Take a small piece of dough, roll it into a round piece, put a piece of purple potato filling/red bean paste filling, and wrap it tightly.
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Stuffed pumpkin dough.
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Use chopsticks to poke a small hole at the top, and then use the back of a knife or other wood chips to score a few lines on the surface of the pumpkin dough to create pumpkin patterns.
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Garnish with peas on top. Put it in a steamer, bring the hot water to a boil and steam over high heat for 15 minutes.
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The steamed pumpkin and purple sweet potato buns are neatly cut and the purple sweet potato filling won’t fall apart easily.
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Delicious and healthy.
