Jin Yuan Bao Steamed Buns
Overview
I like to make all kinds of steamed buns. Although they are eaten the same, because of the cute shape and meaning, I feel good when eating them😍😋New Year's Eve is approaching, steaming a pot of gold ingots means that 2020 will bring abundant wealth and abundant wealth😍
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Ingredients
Steps
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Beaten chestnut pumpkin paste.
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Pour in the baking powder and mix well.
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Pour into flour.
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Use chopsticks to stir into a fluffy consistency.
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Knead into a smooth dough. Place in a basin of warm water to speed up fermentation.
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The risen dough.
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Deflate the pumpkin dough and roll it into a round shape.
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Take an appropriate amount and grind it into a uniform size. (The electronic scale is out of power😅I can only touch it approximately)
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Round.
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Take another appropriate amount of pumpkin dough and roll it into a thin slice about 0.5cm thick.
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Use the dumpling wrapper mold to cut out circles.
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I made it with a big ingot in my mouth, so half of the dumpling wrapper could not wrap the ball, so I used 3/4 of the dumpling wrapper. Cut off the excess. 6 gold ingots, 12 dumpling wrappers.
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Two large semicircles wrap the ball and arrange it into the shape of an ingot. The ball must be smeared with water. I didn’t. Some of the balls would swell and bloom when steamed😅.
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Press the interface with a small flower. Apply a little water to the bonded area.
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Let it sit for 10 minutes. Steam over medium heat over cold water for 20 minutes.
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Simmer for three to four minutes. Open the lid.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
