Pumpkin milk buns
By VicentaLakin
Pumpkin, pure natural and nutritious, luminous and edible。
Recipe Recommendations
- high-gluten flour 500 grams
- cooked pumpkin puree 230 grams
- warm water 90 grams
- milk powder 25 grams
- white sugar 50 grams
- yeast 5 grams
- salt 1 gram
- milk fragrance
- steamed
- three-quarters of an hour
- ordinary
Steps for Pumpkin milk buns
1
The yeast, sugar and warm water are transferred 10 minutes in advance。
2
Combining 500 grams of condensed flour with 25 grams of milk flour and 1 grams of salt。
3
Add pumpkin mud。
4
With yeast and smooth noodles。
5
And the nice noodle covers are loose for 15 minutes. It's warm in Guangdong. The noodles are already bubbled in 15 minutes
6
Take out the loose, smooth face and flatten the exhaust and split it into equals。
7
Round it up。
8
Equipping into a steam cage and fermenting the raw face to twice the size。
9
It's fermented。
10
The boiler is boiled with water, the fermented face is placed in the steam pan and can be shut down in 15 minutes of steam and then opened in 5 minutes of vanity。
11
The finished pot is very soft。Pumpkin milk buns Make Tips
It's 15 minutes of laxity when the noodles are covered, and the key is to ferment as much as twice the size of the pot when it's ready。