Knife-cut pumpkin steamed buns

Overview

The steamed buns made with pumpkin tasted like a sweet pumpkin flavor and were particularly chewy. The next day, my snack foodie brought a few to share with his classmates and reported back: My friends still want to eat O(∩_∩)O~

Tags

• staple food
• pasta
• home cooking
• old man
• banquet dishes
• flour
• pumpkin
• white sugar
• yeast

Ingredients

Steps

1. 1 Peel the pumpkin, cut into thin slices, put in a steamer and steam over high heat for 15 minutes;

   

2. 2 .After steaming, add sugar while it is hot and mash it into pumpkin puree. Cool the pumpkin puree to about 30°-40° and pour in yeast powder;

   

3. 3 Pour in the flour in batches, keep stirring, and stir until you can knead the dough;

   

4. 4 Knead it into a large dough. The effect is the so-called three lights: surface light, basin light, and hand light. The dough should be as soft as possible;

   

5. 5 Cover with plastic wrap, put it in the microwave oven, cover the door and let it ferment naturally (the water tank in the microwave oven must have water to maintain a humid environment inside. If you don’t have a water tank, you can use a cup to hold a little water inside). The temperature that day was 20-27°C. After fermentation for 2 hours and 30 minutes, the dough expanded more than twice the original size;

   

6. 6 Sprinkle some dry flour on the chopping board. Take out the dough and knead it repeatedly. If it feels particularly moist and sticks to the chopping board, sprinkle some dry flour on it. Squeeze out the small air bubbles in the dough, about 20 minutes;

   

7. 7 Then knead it into a thick dough stick, and use a sharp knife to cut each bun embryo, leaving a little space between the buns to prevent them from sticking;

   

8. 8 Place a layer of oil paper on the steaming rack (you can also use clean gauze or vegetable leaves instead). Leave a large gap between the steamed buns. Pour cold water into the pot. Don't rush to turn on the heat at this time. Cover the pot lid. After it rises again in the pot for 15 minutes, turn on low heat to steam, then turn up the heat and steam for 15 minutes;

   

9. 9 When the time is up, I immediately open the lid of the pot, and the big chubby buns appear in front of me. After taking them out, they still maintain their shape without shrinking at all, and they taste very chewy.