Pumpkin and soy milk steamed bun

Overview

I haven’t made pasta for several days, and my family has been nagging me for several days. Let’s get started quickly. Today’s pasta is very delicious and the recipe is extremely simple. It’s steamed buns! As soon as the finished product was served, my family praised it and kept talking about how delicious it was. The eldest son said it was too chewy and asked me why it was yellow. Haha, today's steamed buns are very interesting! I still remember that during the October holiday, Bao Ma went to Fangshan Auntie’s house to get some pumpkin bars. So many people have to eat them in different ways. Isn’t this unattractive yet nutritious delicacy coming? That’s not all. Thinking that eating pancakes rolled with shredded potatoes must be paired with some gruel, Bao Ma thought about it and decided to just make soy milk and mix part of it with noodles and drink it. It kills two birds with one stone! Otherwise, Bao Ma’s steamed buns are excellent in terms of taste, nutrition and appearance. My family said that they haven’t made any pasta for several days and it was worth the wait. Haha, as long as you like to eat it, Bao Ma’s efforts are not in vain. What I want to say here is that this steamed bun is actually a pancake, which can be rolled into vegetables or roasted duck. It is delicious. It is much more delicious than baked spring pancakes. First, it has a chewier texture and is moister and not dry; second, it does not need to be brushed with oil in the middle, which is healthier; third, it is steamed, which is more trouble-free. So I want to recommend it to everyone, don’t miss it. I guarantee that the whole family will praise you after you try it. Please read the tips at the end of the article before making it. You will definitely succeed in the first time!

Tags

• staple food
• home cooking
• breakfast
• lunch
• dinner
• clear water
• flour
• pumpkin
• soybeans

Ingredients

Steps

1. 1 Prepare the ingredients, soak the soybeans in advance, remove the pulp and seeds from the pumpkin and wash it

   

2. 2 Pour the soybeans into a filter-free soy milk machine and add water to the lowest water level to make soy milk

   

3. 3 The prepared soy milk is very delicate and does not need to be filtered. Leave it to cool and set aside (older soy milk machines need to be filtered)

   

4. 4 When making the soy milk, peel the pumpkin and steam it until soft, mash it into a paste with a spoon and let it cool for later use

   

5. 5 Add a little salt and pumpkin puree to the flour and mix well, then slowly add soy milk and mix into dough

   

6. 6 Knead it into a soft dough, cover it and leave it for more than 1 hour. The dough should be soft and full enough so that it can be rolled out very thin without breaking

   

7. 7 Place the dough on a floured surface, roll it into long strips and cut it into pieces larger than the dumpling mix (when the dough is done, prepare a steamer with water, brush the drawer with a little vegetable oil to prevent sticking, and bring to a boil over high heat)

   

8. 8 Dip in flour and press flat, then roll into a round thin bun base

   

9. 9 After the water in the pot boils, put the buns in and cover with the lid to start steaming. Roll out the next piece quickly, open the lid and place it on top of the first piece and continue steaming until the last piece is finished. Cover and steam for 2 minutes, then turn off the heat. Simmer for 3 minutes before opening the lid

   

10. 10 Uncover the buns one by one and put them on the plate. The pumpkin and soy milk steamed buns are ready. They are very delicious and have a special chewy texture. Add a plate of fried potatoes and roll them up to eat. It is perfect.

    

11. 11 Finished product pictures