Pumpkin coconut steamed buns
By AndreRoberts
This combination of Chinese and Western methods is also a small innovation. The loose and soft steamed buns have a strong coconut aroma, and carefully taste the pumpkin filling also has a trace of butter aroma. It is a Chinese noodle dish worth trying.
Recipe Recommendations
- flour 200 grams
- pumpkin 100 grams
- coconut 50 grams
- butter 20 grams
- milk powder 20 grams
- milk 1 Pack
- white sugar 30 grams
- sweetening
- steamed
- several hours
- simple
Steps for Pumpkin coconut steamed buns
1
Prepared materials.
2
Spare butter and shredded coconut.
3
Peel the pumpkin and steam it, or cook it slowly over low heat (without adding water).
4
There is no need to cool the cooked pumpkin puree. Add butter, 20 grams of sugar, and shredded coconut directly.
5
Stir well and refrigerate for half an hour.
6
Slowly add the rest of the ingredients into milk to form a flocculent, knead into dough and ferment.
7
After the dough has been served twice, divide it into small doses of similar size.
8
Wrap in the prepared pumpkin filling.
9
Pinch it into small folds and wrap it firmly.
10
Close the mouth face down and wake for about 20 minutes, then place it in the cage and steam it.
11
A steamed bun that combines Chinese and Western medicine is ready.Pumpkin coconut steamed buns Make Tips
If you use boiling to make pumpkin puree, you don't need to add water. Cover the lid with the smallest heat and cook it, and pay attention to turning the bottom of the pot. Don't heat it in one place to avoid burning locally. See http://www.example.com for details of making steamed buns home.meishichina.com/recipe-34841.html