Pumpkin buns
By VicentaLakin
Pumpkin harvests in the fall, and the rest of the pumpkins in my aunt's home, apart from keeping them at home for a winter, were delivered. I drove from town to the country, and I pulled more than 20. I've got plenty of pumpkins. No, a little pumpkin mud, a nice, fancy groceries and steam. The total production time saved by fermentation at one time was approximately an hour. There's a trick in trying to smooth out the surface! Actually, I've shared a lot of these recipes for pasta at fermentation. Interested friends can look at them on my home page. If you don't want to look at it, look at my work。
Recipe Recommendations
- medium-gluten flour 300 grams
- pumpkin puree 100 grams左右
- dry yeast 3 grams
- white sugar 4 grams
- Cold water at room temperature 85 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Pumpkin buns
1
Pumpkin goes to the skin to get the seeds, cut the wire, put it in the plate, put it in the steam pot。
2
Ten minutes of fire, all soft pumpkins。
3
Put pumpkin silk in the cup。
4
Pumpkin puff。
5
The material is ready: the flour of the two flour groups weighs 150 grams each, the dry yeasts 1.5 grams each, the whites add 4 grams of sugar to feed the yeasts, the room warm water, the dry pumpkin mud。
6
In 150 grams of flour, dry yeasts, white sugar, 85 grams of hot and cold water, mixed with chopsticks, flour absorbs different rates of water and the humidity of the environment, so the amount of water can be added on a case-by-case basis, and the amount of water is 55-60 per cent of the flour。
7
It is then rubbed into dry flour, so that it is covered with fresh bags to prevent evaporation。
8
150 grams of flour pour into dry yeast and then into about 100 grams of pumpkin mud; the density of pumpkin mud varies, so the amount can be adjusted according to the next state of mixing。
9
Scrambled with chopsticks, and if too much dry powder is not well mixed with pasta, then a little pumpkin mud can be added at the discretion。
10
Scattered with their hands into dry powdered flour, covered with fresh bags and protected from evaporation。
11
Placing the previously rubbed white noodles on the panel, and rubbing them smooth and nuanced in a pressurized manner, is a crucial step in ensuring that the face of the buns is bright and delicate inside; the polished ones are held in a tub for a few minutes。
12
In the white pasta, it is rubbed with white pasta, smooth and nucumbered, with a small noodle of about 20 grams; it is buttoned with a shampoo evaporation。
13
A SMALL AMOUNT OF FLOUR IS PLACED ON THE PANEL, WHICH TURNS THE WHITE FLOUR INTO RECTANGULAR PIECES OF APPROXIMATELY 2, 3 MM THICK; THE WIDTH IS ABOUT 30*25CM。
14
Pumpkin noodles in the same face as white noodles。
15
The white face is below, the surface is sprayed with a little cold water, and the pumpkin face is laid on it; in order to clean up the buns, the irregular face can be cut off with a sharp knife。
16
Roll it up and down, don't leave air in the middle, seal it down。
17
The first 20 grammes of pumpkin noodles are made of thin slices, the length of which is two buns, and in the middle they can be carved with a pattern of flowers or other shapes。
18
In the corresponding position of the rolls, cold water is sprayed, the graphed pumpkins are wrapped on the rolls, the pressure is flattened with a soft hand; and two rolls are cut with a sharp knife。
19
Cut out the remaining rolls of four buns, two of which are etched with a little cold water on their backs, and stick them firmly on their surfaces; the remainder of the sides can be mixed into two little buns。
20
The cortex code is placed on a steampad and fermented in the steambox for 20 minutes; the steambox can heat up for one minute and spray a small amount of steam, which can provide temperature and humidity for yeast growth; and the steam pan can heat the steam pan early and remain between 30 and 40 degrees。
21
It can be evaporated at a rate of 1.5 times the original size, 18 minutes; it can be evaporated and not removed, five minutes before it is removed, and the surface can be wrinkled by sudden cold。
22
Pumpkin buns, soft and sweetPumpkin buns Make Tips
1. First, the two noodles are rubbed roughly, using a five-minute shampoo time difference, which is more time-efficient when rubbing them; 2. The slushing of the face is a key point in ensuring the success of the buns; 3. Since no secondary fermentation is required and the yeast is slowly working during the operation, the fermentation period should not be too long to prevent excessive fermentation from leading to the deformation of the buns; the face is evaporated when the face is about 1.5 times the original one。