Milky Pumpkin Blossom Steamed Buns

Overview

This Sunday, I learned to make steamed buns at home. Because I couldn’t control the ratio of flour and yeast, I used self-raising flour. And because I wanted to make beautiful steamed buns for my little friends, I added pumpkin puree... Then kneaded the dough, fermented, and shaped... The moment I opened the lid of the pot, oh my! I was shocked. Is there such a thing as perfect? ! It's my first time, let me be a little excited! My little friends are more excited than me, kill one of them while it’s hot! It’s hot!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• old pumpkin
• white sugar
• milk
• self raising flour

Ingredients

Steps

1. 1 Steam the pumpkin in water, press it with a spoon into pumpkin puree, add an appropriate amount of white sugar while it's hot, and mix well.

   

2. 2 Knead pumpkin puree, milk and self-raising flour separately into a smooth dough.

   

3. 3 Cover with plastic wrap and let it ferment until it has almost doubled in size.

   

4. 4 Re-roll the two doughs into round balls and divide them into 8 equal parts.

   

5. 5 Divide into 8 equal parts and roll into balls again.

   

6. 6 Roll the milk dough into a round shape, place the pumpkin dough in the middle, and pinch to close.

   

7. 7 With the seam facing down, use a knife to make a cross on the dough and let it rise for 10 minutes.

   

8. 8 Put the dough in the hot pot, turn on high heat for 15 minutes, then turn off the heat and simmer for 5 minutes. When opening the lid, be careful not to let steam drip onto the buns.

   

9. 9 After they come out of the pan, my friends call them happy steamed buns!