Pumpkin steamed buns
Overview
Yesterday I made pumpkin steamed buns, which were well received by the elderly and children, and were all sold out! Continuing today, you really will never know how good you are if you don’t do it. I prefer to make healthy food without preservatives and zero additives, so I will make delicious food. I am not a chef and I only cook home-cooked dishes. Friends who like my cooking can add my WeChat woaigengqihang, where there are more delicious food to share, and we can discuss it together!
Tags
Ingredients
Steps
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Cut the pumpkin into pieces and steam until cooked.
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Use the fruit juicer to replace the ice cream head, and stir the steamed pumpkin into a puree. If you feel it is not smooth enough, you can stir it twice.
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Add yeast and an appropriate amount of flour. If you like the milky flavor, you can add milk and an appropriate amount of sugar. (I added less milk and sugar to the pumpkin yesterday. Today, I made pure pumpkin puree without adding a drop of water.)
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Knead the dough into a smooth dough, cover it with plastic wrap, and wait for fermentation. It will be ready in an hour in summer!
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Let the dough double in size and form a honeycomb shape inside.
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After shaping, let it rest for ten minutes, then steam directly in cold water for 15-18 minutes, depending on the size of the steamed buns.
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Do not open the lid immediately after turning off the heat. Open it after simmering for 3 minutes. Let’s eat the big, fluffy steamed buns!
