Milk pumpkin steamed buns

Overview

This steamed bun was made when I learned to make steamed buns without a steamer. I took the photos a long time ago and never had time to post them. They are really good steamed buns. They are very fragrant and nutritious. My family loves to eat them. All the efforts for the health of my family are worth it. This is the first dish I have posted. I am very tired of typing on my mobile phone. I hope everyone will like to communicate with each other

Tags

• staple food
• home cooking
• baking powder
• flour
• milk powder
• pumpkin
• white sugar
• yeast

Ingredients

Steps

1. 1 Cut the old pumpkin into small pieces and steam it in a pot. Pour off the excess water and press it into puree with a spoon

   

2. 2 Pressed pumpkin puree, very delicate

   

3. 3 Mix flour, pumpkin puree, yeast, sugar, and baking powder together to form a smooth dough and ferment for 40 minutes

   

4. 4 The volume of the dough after rising is twice as big as before. There are honeycomb holes when cut, and the dough becomes lighter

   

5. 5 Take out the risen dough and knead it to make air bubbles, roll it into large strips and cut it into 50g-sized dough. Then knead the small dough pieces one by one into a smooth round shape and wait for the second fermentation for 20 minutes

   

6. 6 The risen dough has become larger and lighter

   

7. 7 Add the water in the rice cooker to the 1/3 position of the rice cooker. Boil the water in the pot first and then put the steamed buns one by one on the rice cooker steamer covered with gauze. Steam for 15 minutes. Do not open the lid and simmer for 5 minutes

   

8. 8 Steamed buns are taken out of the pot

   

9. 9 It’s beautiful when you take it out and look at it

   

10. 10 Cut it open and look inside. It’s really soft, fragrant and good