Pumpkin milk buns

1

Pumpkin's clean。

2

these pumpkins are particularly good meat, special spices and soft, and this time i just need about 200 g pumpkins。

3

Pumpkin peels, seeds, slices, boilers。

4

Steamed pumpkins crushed with a spoon。

5

Flour filtered, backup。

6

The fermentation powder keeps it warm for a few minutes. It's almost possible。

7

milk is added to 100 g of white sugar and is evenly mixed into the steam pan for about 7 minutes. the temperature is 40 degrees celsius。

8

Put crushed pumpkin mud into the flour (slightly cooled, not too hot), then add fermented fermented powder, milk is added to the flour several times, a little peanut oil is added to the pasta while it is covered, covered with membranes, and distributed in warm places for two hours。

9

Scratch a little flour, so that it doesn't stick to a stick, a knife can have a little peanut oil or a little flour like mine, so it's better to cut it。

10

That's when the noodles are fermented and the film is removed。

11

Take out the noodles, put some flour on your hands, rub them longer and breathe hard until they don't touch their hands and shine. (This step must remove the air from the noodles) and then turn the dough into a circle and then throw a little dry flour into the dough。

12

It is then cut into pieces, with a little bit of the shape of a bun on its hands。

13

The boiler was filled with fresh water, and the wrapped buns were finally placed on a steam cage full of oilpapers, fermented for 10-20 minutes, last fermented buns, opened fire, steamed for 12 minutes, sprung 10 minutes after the fire had shut down, and the buns were successfully made。

14

These pumpkin buns are delicious and healthy, and they're doing very well, with a very high success rate。

15

It's the same effect I put in the electric table with the rice。

16

Isn't that so cute

one has to be fermented for a second time before the fermentation. 2 pure milk tastes just about 40 degrees celsius, can evaporate or be cooked directly. it is important that the 3 noodles be emptied of air and bubbles. the four fermentation periods are mainly based on the weather and temperature of the various locations, and this side of the south is about two hours away, or longer. five pumpkins don't buy the big ones, which weigh no more than four pounds and which are very, very soft, whether they're fried or sweet. i don't make particularly sweet buns, so i have less sugar. if you like sweeter sugar, you can add 50 to 100 g. if you don't like pure milk, you can add water。