Creamy pumpkin two-color steamed buns

Overview

I don’t know what’s wrong with my baby recently. She fell in love with steamed buns and would eat steamed buns and noodles instead of meals. Sometimes I wonder if she came from the Northeast in her previous life, but it’s not good to always eat what she buys in the supermarket. I have to blame her mother. I gave her a whole pumpkin today, and I don’t know if she likes it. If she doesn’t eat, I’ll kill her, haha~~~~~

Tags

• staple food
• steamed bun hanamaki
• flour
• milk powder
• pumpkin puree
• sugar
• yeast
• milk

Ingredients

Steps

1. 1 Material

   

2. 2 Original dough: 150 grams of flour, 80 grams of milk, 30 grams of sugar, 20 grams of milk powder, 3 grams of yeast, and the rest is pumpkin dough. Put them into a large bowl and knead them into dough

   

3. 3 The kneaded dough is fermented in the greenhouse until it doubles in size

   

4. 4 Deflate the dough, cover it with plastic wrap on the chopping board and rest for 10 minutes

   

5. 5 After the dough has risen, press it with your hands into two dough shells of the same size

   

6. 6 Superimposed together

   

7. 7 Use a rolling dough to roll it out thinly, preferably rectangular, so it will be easier to roll,

   

8. 8 Roll up from top to bottom and tighten the seal

   

9. 9 Cut

   

10. 10 Put it in a steamer and let it wake up for half an hour. After the water boils, steam for 15 minutes and simmer for 3 minutes. It will be better

    

11. 11 It’s out of the pan. Have one while it’s hot