Pumpkin buns
By VicentaLakin
TWO DAYS AGO, THEY BOUGHT PUMPKINS, AND THEIR FAMILIES WERE VERY FOND OF THEM, ESPECIALLY DAD, WHO WAS VERY HAPPY, AND BOUGHT TWO MORE TODAY. THINKING ABOUT THE PUMPKIN. THE LITTLE NIECE IS SCREAMING FOR MEAT BUNS, SO LET'S COMBINE THEM AND MAKE A PUMPKIN BUN. IT WOULD BE A GOOD IDEA TO HAVE A LITTLE MORE VEGETABLES FOR A LITTLE GIRL WHO DOESN'T LIKE VEGETABLES AND A LITTLE MORE PROTEIN TO FEED THE ELDERLY. IT WOULD ALSO SERVE AS BREAKFAST FOR THE WHOLE FAMILY. WE ALL KNOW THAT PUMPKINS HAVE A VERY HIGH NUTRITIONAL VALUE, AND THAT THERE IS A CERTAIN DIFFERENCE IN THE NUTRIENT CONTENT OF PUMPKINS AND THE OLD PUMPKINS THAT PEOPLE EAT, WHICH IS RELATIVELY LOWER THAN THE VITAMIN CONTENT OF PUMPKINS, BUT IS BETTER THAN THE SWEETNESS OF THEIR MOUTHS AND THE JUICYNESS OF THEIR MOUTHS, WHICH IS WELL SUITED FOR DEFUNCT OR PAPING. HOWEVER, THE COBALT IS RICH IN COBALT, WHICH IS ACTIVE IN HUMAN METABOLISM, PROMOTES BLOOD-MAKING FUNCTIONS AND SYNTHESIZES VITAMIN B12 IN THE PARTICIPANTS, WHICH IS THE TRACE ELEMENT NECESSARY FOR HUMAN INSULIN CELLS. IT ALSO CONTAINS RICH ZINC ELEMENTS THAT ARE IMPORTANT SUBSTANCES FOR HUMAN GROWTH. THE BUN IS A TRADITIONAL, CONVENIENT FOOD FOR THE PEOPLE OF CHINA. IT IS AFFORDABLE AND EASY TO PRODUCE, SO IT APPEARS VERY FREQUENTLY ON OUR TABLE. THE BUNS ARE SIMPLE, THE MEAL IS ONE AND NUTRITIONALLY BALANCED, WHETHER FOR BREAKFAST, LUNCH OR DINNER, SOME BUNS WITH A BOWL OF PORRIDGE AND EGG BROTH, AND THEY ARE COMFORTABLE. WITH BUNS, YOU DON'T HAVE TO COOK, IT'S CONVENIENT TO DO BOTH, AND IT'S ALSO FOR LAZY WORKERS. THIS CUCUMBER MEAT PACK IS DESIGNED TO CUT THE CUCUMBERS STRAIGHT INTO SILK, SMELT THE WATER WITH SALT AND THEN ADD THE CUCUMBERED MEAT TO THE POT, WHICH TASTES GOOD, AND MAKE IT ITSELF INTO MORE THAN ONE PACK.
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Pumpkin buns
1
The fermentation powder is hydrated with warm water and is added to the flour in different parts, and is smoothed to the flour
2
(a) Putting a nice patch of noodles on the side of the hair
3
Noodles are sent up to 1.5-2 times larger, and they are pressed with their fingers and do not rebound
4
(a) Split a well-developed pasta into one of the same sizes, and then roll it and put a cap on it for 10 minutes
5
(b) A proper amount of salt, starch, ginger powder, wine and a small amount of pelican oil shall be added to the meat pie
6
It's a little bit of a pickle in one direction
7
Quite a bit of salt salt is added to the corrugated cortex
8
(b) Placing water-squeezing pengus into a meat bowl, and adding an appropriate amount of salt, pepper powder and sesame oil
9
(a) To wrap the fined noodles in a large circle and wrap them in the ready pumpkin meat
10
Hold your left hand, and your right hand closes the perimeter slowly and folds inside, so the bag is wrapped
11
(a) A boiler with water and a ready steambox for 10 minutes
12
When the buns were evaporated, the caps were lifted two minutes after the fire was shut, and the hot pumpkin meat buns were on the table。
13
You can eat。Pumpkin buns Make Tips
1. The fermentation powder is first fermented with warm water of about 30 degrees and then fermented as soon as possible with more fermentation than the face of the dough; 2. The pumpkin silk is placed in a meat pap, which is first watered with salt and then squeezed out and then mixed into a meat pap; 3. The steaming of a steaming pan, which is 10 minutes of fire, is then unsealed after two minutes of the fire platinum has been shut off, so that the bun does not collapse。