Melon buns
By VicentaLakin
We have a very nice melon, which my dad used to make, which was very soft, with natural melon sweets. Now that Dad's in heaven, I thought of him when I saw the melon, and I bought it and made this melon bun the way Dad did. It's so soft, like bread, it tastes so good, you can try it, you can use pumpkin mud instead of melon mud. It's the same way. It's good. It's yellower。
Recipe Recommendations
- flour 800g
- Melon puree 550g
- yeast powder 5g
Steps for Melon buns
1
It's the pumpkin, the husk, and it's very nice. Nice melon
2
Pumpkin goes to the seed, and when the seed goes to the poach, you can squeeze out the juice. It's sweet. Don't throw it with the seed。
3
Smash the melon with a cuisine stick
4
Add yeast to the mackerel, mix it evenly and place it in three to five minutes, giving yeast time to activate。
5
And then you add flour and a hard pasta. The amount of flour can be increased appropriately due to the water content of the melon. It would be appropriate to have the same soft and hard face of peace。
6
Cover the wet drawers to ferment twice the size. Watch this step, the fermentation is not too big, it's almost twice the size, it's too fermented, it's too easy to get a second round, and the steamed buns are not soft enough。
7
The fermented pasta is plasticized and is covered with tatters for 15-20 minutes again, so that the chubby is about half the weight and does not have to double. It's important to have a second hair. It's a second fermentation that makes the buns as soft as bread. As for being round and square, you like it. I'm halfway there
8
The water comes up the cage, steams for 30 minutes。Melon buns Make Tips
1. It is important to note that while dough made with yeast powder will not turn sour even if over-fermented, unlike dough made with sourdough starter, if it is over-fermented, the second rise will be difficult to achieve, and the resulting steamed buns will not be fluffy enough. 2. A second fermentation process is essential. Since the temperature is currently high, 15 minutes is usually sufficient. If the temperature is lower, the time can be extended until the dough has risen by half.