【Beijing】Pumpkin Hydrangea Steamed Buns
Overview
As a northerner, I don’t generally like pasta. I often make pasta in different ways. I can’t say modestly that this time I really made the steamed buns into flowers. Looks good and tastes good. Some people may find it troublesome, but when you see the finished product is eye-catching, your family loves to eat it, and your friends praise it, it is enough to give you an overwhelming sense of satisfaction. The first time I participated in a food program was Beijing TV's "Eat the Whole Food". What I shared with everyone was a staple food, and I couldn't help but dig into the gourmet feasts in my heart and outline my own little gourmet world.
Tags
Ingredients
Steps
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Steam the pumpkin into puree, add flour, yeast and sugar and knead it into a dough and let it rise for about an hour
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Knead out the air from the risen dough and divide it into small portions (about 25g each)
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Roll the small sticks into cylinders, put them in groups of four, and arrange them into the shape of a picture. Each stick is about 25 cm
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Overlay them in the order of the pictures. Stack one circle in a counterclockwise direction.
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After laminating one round (4 times), continue laminating one round clockwise
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Overlay clockwise
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After turning clockwise, repeat the previous steps counterclockwise until the end, and glue the tail together
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.In turn, pinch the tails together
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Then come over and rub and shape.
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Put it into the pot, cover it and continue to ferment it for 20 minutes
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Steam for about 20 minutes after boiling the pot. Do not open the lid immediately. Wait about 5 minutes before taking it out of the pot.
