Originally, this shanzhai cow horn steamed bun was intended to be given to everyone before the New Year, using golden cow horns to bid farewell to the ox and welcome the tiger. Unfortunately, I was too busy to organize before the New Year, so I delayed posting it until now.
The originally ordinary steamed buns were copied with the trend of the times and immediately became cute. They were very effective in coaxing children.
Jinniu Jiao Mantou
By TomasaBednar
Recipe Recommendations
Steps for Jinniu Jiao Mantou
1
Peel the pumpkin, cut it into thin slices, steam it for later use.
2
Press the steamed pumpkin into a puree with a spoon, leave 1/5 tablespoon of white sugar, and pour the rest into the pumpkin puree and mix well.3
Put the remaining white sugar in a bowl, pour in 3 tablespoons of boiling water, and saccharify it. Wait until the water cools to about 35 degrees C, pour the yeast into the water to melt.4
Take a large basin, pour in the flour, pour the pumpkin puree into the middle, pour the yeast water on the flour, and then mix all the ingredients well with chopsticks.
5
Knead the stirred flour into a smooth, non-sticky dough, then round and place in a bowl.
6
Cover or plastic wrap and let stand for 1 hour to complete fermentation.
7
Sprinkle a little dry flour on the finished dough, knead it again into non-sticky dough, divide it into 3 portions, rub one portion into a stick shape, and then cut it into small pieces. Then knead the dough into small pieces into water drops.
8
Roll out the drop-shaped dough one by one into thin triangular sheets, then cut a small opening at the large end of the sheet from the middle, and fold the cuts left and right respectively.
9
Then roll up the dough sheet from the big end to the small end to make a croissant. Cover with plastic wrap and wake up for another 15 minutes.10
Lay wet gauze or apply some oil on the steaming grid, and place the horn blank on the steaming grid, paying attention to leaving gaps.11
Put cold water in the pan, place the steaming compartment in the pan, close the lid, steam for 13 minutes over medium heat, turn off the heat, and simmer for another 3-5 minutes before opening the lid and taking out the steamed buns.
12
Vegetable oil was added when kneading the dough, and the steamed steamed buns seemed to be much softer.