Two-color steamed bun roll

Overview

Steamed buns made with pumpkin are just beautiful! Now every time I make steamed buns without adding some pumpkin, I always feel like something is missing, so pumpkin is the most common ingredient in my refrigerator. Making pumpkin steamed buns is not only eaten by my family, but also given to relatives and friends. Every time I get praise from relatives and friends, I feel proud. When someone cheered me up, I worked harder.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• all-purpose flour
• pumpkin
• white sugar
• yeast powder

Ingredients

Steps

1. 1 Peel the pumpkin and cut into small pieces and steam in a steamer

   

2. 2 Pour the cooled pumpkin into the flour, knead it evenly, add yeast powder and sugar, mix well and knead it into a smooth dough

   

3. 3 After the dough is kneaded, cover it with plastic wrap and ferment until doubled in size

   

4. 4 Add yeast powder and sugar to the flour and mix well, then add warm water in batches to form a smooth dough

   

5. 5 Cover with plastic wrap and ferment until doubled in size

   

6. 6 Fully deflate the fermented pumpkin dough and roll it into a thin dough

   

7. 7 The fermented white dough is fully deflated and rolled into thin dough

   

8. 8 Cover the white dough with pumpkin dough and use a rolling pin to press the two stacked pieces of dough so that there is no gap between the two pieces of dough

   

9. 9 Roll up the two pieces of dough

   

10. 10 Cut into small pieces

    

11. 11 Apply a thin layer of oil on the steaming plate, put the steamed buns in, cover the lid, and wait for ten minutes for secondary fermentation. Then steam over high heat, then turn to medium-low heat and steam for twenty minutes, then turn off the heat and simmer for five minutes