Pumpkin and peanut hedgehog buns
Although I can't write a diary every day, I basically come to the gourmets every day and learn about everyone's various dishes. But…However, I didn't see the "Create a Boutique Column" activity launched by "Delicious Food Jiajia". I only learned about it when I saw the diary of "Little Chef Fragrance" that day. Fortunately, this activity has a long cycle and lasted nearly 2 months. There is still more than a month before the end of the event, and the remaining time should be enough to write 20 recipes. Most of the activities in the past lasted for about a week, and I had difficulty participating in them. This time, I would like to come and mix them in no matter how much. Thanks to "Chef Fragrance"!
Recipe Recommendations
- yeast 3 grams
- pumpkin puree 150 grams
Steps for Pumpkin and peanut hedgehog buns
1
Cut the pumpkin into slices, cover it with plastic wrap, put it in the microwave oven on high heat for 5 minutes, and press it into a paste.
2
Mix the refined flour, pumpkin puree, and yeast into dough, soak for 30 minutes, and knead well.
3
Divide into evenly divided doses and press flat.
4
Roll into a slightly thicker skin in the middle and add the peanut brown sugar filling.
5
Wrap it up and close it downwards to shape it into a hedgehog shape.
6
Use scissors to cut out thorns.
7
Use two red beans as eyes.
8
Pour cold water into the pan, boil and steam for 20 minutes. Simmer for 3 minutes and remove.