Shrimp and pumpkin buns
By VicentaLakin
The autumn season is a rich harvest of pumpkins, which have many varieties that can be fed, made and replaced a part of the staple food. Pumpkin's worth a lot of money and it's cheap. It is not so hard to eat spring when it is better to plant a few seeds in their own homes, so that they can be ploughed in the fields, so that they can harvest a dozen or more pumpkins in the autumn. Speaking of which, I miss the land I had when I was a kid. All right, let's be brief. You can eat three of them if you play
Recipe Recommendations
- shrimp skin 90 grams
- pumpkin 1 block
- medium-gluten flour 800 grams
- shallots 1 tree
- oil 30 grams
- dry yeast 8 grams
- Flour with cold water at room temperature 450 grams
- salt 2 grams
Steps for Shrimp and pumpkin buns
1
Flour, pumpkin, shrimp。
2
Flour, dry yeast, room cool water and basins are mixed with chopsticks, then fermented with dry flour, soft and soft noodles, and the lids are fertilized; flour is filled with different water intake rates, with water joining in on a quantitative basis; generally, the amount of water is 55-65 per cent of the flour volume, less water, and when the bun matures, the stereo feels better; more water, the buns are deformed, but the mouth is softer。
3
When oil is pouring in the boiler, when the temperature is 4 and 5 is hot, the smelt of the shrimp cortex is made out of a slightly reduced size, a slightly yellow colour, a shut-off, a little onion tattering and drying。
4
Pumpkin skins, seeds, filaments, and if it's too long, you can cut them short with scissors; why don't you use a knife and a board? Because of the ease with the shears, it is only necessary to wash it, to wash it with a knife and a plank, and to do the same, it is a waste of water, and the salt of about 1 gram of pumpkins is smoothed and put in place for five minutes。
5
Grab the pumpkins with your hands, but don't do it so hard; look at the top left corner and squeeze out a lot of pumpkin juice; if you don't squeeze the extra pumpkin juice, the steaming buns are too “watery” and easy to collapse and leak。
6
Shrimp skins and pumpkins enter the basin, taste salt and add salt, but shrimp skins themselves are salty, so take this amount of salt into account and avoid being too salty to affect health。
7
The pasta is two to three times better。
8
The noodles were placed on the board, with a small amount of flour rubbing for about three minutes, sprung the strips and cut into a balanced formulation。
9
It's a little thick and thin on the edge。
10
When a pumpkin is born, it becomes softer and collapsed。
11
Wrap it up in your own way。
12
Water is placed in the steam pan, a little oilproof on the silicium steam pads, each pack is coded on top, all of which is covered with a fermentation for about 20 minutes, adjusted for temperature and room temperature in the pot。
13
The buns are 1.5-2 times larger, start a fire, steam for 15 minutes after the water has run, and boilers for 3-5 minutes。
14
Shrimp leather pumpkin buns, nice smellShrimp and pumpkin buns Make Tips
1. The time of steam is adjusted to the size of the bag, which is a plume, provided that the skin is fully ripe; 2. Pumpkin species are large, not necessarily yellow, and are made of pumpkins, which are young and old, with different tastes and flavors。