Pumpkin double-coloured buns
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 300 grams
- pumpkin puree 50 grams
- white sugar 40 grams
- salt 2 grams
- yeast 4 grams
- water appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Pumpkin double-coloured buns
1
50 grams of pumpkin evaporated into mud, added 150 grams of flour, placed 20 grams of sugar, 1 gram of salt in the flour, evenly mixed, 2 grams of yeast opened with a little bit of warm water (just a little warm water, because pumpkin mud contains a lot of moisture), and the yeast poured into the melon flour, rubbed in a smooth face and covered with fermentation
2
150 grams of flour with 20 grams of white sugar, 1 gram of salt, evenly mixed, 2 grams of yeast opened with about 70 grams of warm water, yeast water poured into white flour, smoothed into the face, covered with fermentation
3
An hour or so later, the pumpkins ferment twice as much as the original ones
4
The white noodle is twice as fermented
5
The fermented noodles take out the exhausts, grow the squares, collide the skins together, roll from the head, form the cylinders, and cut them into the same size, small agents
6
Put cold water in the pot, put the steamer in the pan, put the plastic bunt on the steamer, twice as big
7
After a second awakening, the fire evaporates, the fire evaporates in five minutes, shuts the fire for 10 minutes, leaves the cap open for three to five minutes, then opens the cap, and then the fragrance sprays the fat bun。