Pumpkin milk buns
By VicentaLakin
Pumpkin's a good thing, old and old, we've got pumpkins and corn congee every morning, we've got more sweet milk, old people's kids like it, we've been eating for eight months, he's almost two years, and he'll help us today. Thank you, Grandma and Grandpa
Recipe Recommendations
- flour 1500g
- pumpkin 400g
- yeast powder 5g
- white granulated sugar 150g
- milk powder 3 scoops
- salt 1 spoon
- lard 2 tablespoons
- warm water 200g
Steps for Pumpkin milk buns
1
Prepare the materials, flour and other brands, and pumpkins are softer and softer。2
I'll cut the pumpkins, cut them into little pieces, and steam the pot for 10 minutes. Take it out with chopsticks and melt it while it's hot. You can put more sugar on the sweets3
two hundred g of warm water and three spoons of milk powder4
They pour dissolved yeast into the muddled pumpkin, mix it evenly, slowly add flour to the basin, with a spoonful of salt and two spoons of pork into the flour. You can't use your hands and chopsticks5
Try to keep the flour even, and it's cold enough to keep adding it6
It's better to get to the surface without sticky hands7
Then the first fermentation took place, and the safest way to do so would be to put the dough in a bigger bag. It's about half an hour in summer and an hour in winter8
It ferments almost twice as big as it used to be9
Take out the exhaust, just keep going, keep going, get the gas out. Cut it evenly10
Keep a little distance between the buns. The second fermentation will get bigger11
Five cages at a time, more than 50 buns at a time, covered together and fermented for the second time12
Seeing how far the buns are, the second fermentation's ready to steam13
The fire will be evaporated for 15 minutes and then the lid will be opened。14
You can make 50 more buns in one potPumpkin milk buns Make Tips
With a small amount of salt and pig oil (without peanut oil), we can increase the fizziness of the buns, but the second fermentation is the key to determining the fizziness of the buns