Double-coloured buns
By VicentaLakin
It's an ad hoc fermentation, and I'm saving a lot of time, because I'm not finished with the pumpkins at night, and my husband says it's over, and I think about it, and then I'm going to make this two-coloured bun, which is a sugar-free, oil-free, summer-time diet, and I'm losing weight
Recipe Recommendations
- cooked pumpkin puree 200g
- flour 350g
- xylitol 50g
- yeast powder 5g
- sweet fragrance
- steamed
- an hour
- simple
Steps for Double-coloured buns
1
The fertilized pumpkins we put in 3 grams of yeast 30 grams of glucose alcohol and 150 grams of flour and an appropriate amount of fresh water to make a pumpkin noodle and a white noodle without pumpkin mud。
2
That's a 0.4 mm skin。
3
Fold the skin again。
4
This has been repeated several times。
5
Both of them are so thick, they are similar in size。
6
Then put the pumpkin skin on the white face and make it a tight long strip。
7
Such a long note。
8
Then you cut into a bun of your own size。
9
It's about 40 minutes of waking up on oil or on sticky paper on a steam pan with water on it (now it's hot, it's very fermenting) which is my waking-up bunhead。
10
When you get red, you fire, you steam for 12 minutes, you steam up, you boil for 5 minutes, and then the buns are so soft, you squeeze them up, you send them back, you taste them, you get them, and the old man says they're good。
11
It's a nice, delicious, and time-consuming two-coloured bun。