Pumpkin sweet bun
First of all, this is really steamed stuffed bun. However, because the pumpkin filling was too wet, it was a little difficult for me as a novice to wrap it into a steamed bun shape. After failing twice, I decided to change it to the dumpling shape I am familiar with: ) This is my first time making pasta such as steamed buns and steamed buns. I feel that I am generally satisfied, but there are still areas for improvement.
Recipe Recommendations
- steamed stuffed bun wrapper appropriate amount
- flour a big bowl
- pumpkin puree 300 grams
- dry yeast Half a teaspoon more
- egg liquid more than half a
- milk half a cup
- peanut oil appropriate amount
- cinnamon powder a teaspoon
- Fragrant fruit powder half a teaspoon
- sugar appropriate amount
- sweetening
- steamed
- half an hour
- simple
Steps for Pumpkin sweet bun
1
Heat the milk until warm, add the saccharification to boil. Add dry yeast, salt, milk to the flour and make a smooth dough (make the dough, bowl, and hands smooth).
2
Cover and wake up for an hour to reach 1.5-2 times the size.
3
Rub into strips, cut into small pieces, and let aside for 15 minutes. Then you can make pumpkin filling.
4
Put some oil in the pan and cook slightly more than usual. Add the pumpkin filling and egg liquid, and stir-fry over medium heat.
5
Add cinnamon powder, allspice powder, milk, and season with sugar. Stir fry until paste.
6
Remove the skin, roll it out, and add the pumpkin filling.
7
I make, hey, why are they dumplings?
8
"Dumpling Bao" sisters.
9
Put water in the pan, put drawer cloth on it, and store the steamed buns in.
10
Fire and steam for about 15 minutes.
11
Hehe, the cute "dumpling buns" are out of the pot! Remember not to turn off the fire when opening the lid.