Pumpkin shrimp bun
By VicentaLakin
The autumn is a great harvest of pumpkins, which is used to make fresh and sweet. Shrimp skins are rich in calcium, oil is fried and has the fragrance, which is a complete substitute for meat and eggs. Today it's made in two ways: a steaming, a steaming bun, a frying bun, all delicious
Recipe Recommendations
- medium-gluten flour 300 grams
- pumpkin 1 block
- shrimp skin 60 grams
- dry yeast 3 grams
- Warm hands with cold water 180 grams
- shallots 1 handful
- oil 20 grams
- salt 3 grams
Steps for Pumpkin shrimp bun
1
Cracked flour, dry yeasts, cold and cold water with the hand in the basin, mixed in with chopsticks。
2
Slipped into smoother noodles, fermented in warmer lids; flour has different intake rates and can be adjusted in volume。
3
Pumpkin, shrimp skin, onions ready。
4
Pumpkin skins the seeds, wiring them with a wire, mixing them with 2 grams of salt, for 10 minutes。
5
When the oil is 4 and 5 hot, the shrimp skin is put in the pot, and the platinum is made yellow, so don't make it too dark。
6
Turn off the fire, mix the onions with shrimp skin, and the rest of the temperature can spray the onions。
7
Cutting off the excess water of pumpkins, handbrushing is sufficient, without the need for a cloth; cutting it short with a knife at will; the basin in the upper right corner is sprouted pumpkin juice; and if it is not, the steaming bun is likely to collapse and die。
8
Pumpkinis mixed with shrimp onions, taste salt and add salt。
9
The noodles were about twice as high, the tumbled, and they were lifted with flat air holes and laces。
10
The noodles rubbing for about three minutes, soft and delicate, long stripes, and a balanced agent。
11
Pumping, stomping into a slightly thick, thin circle。
12
As much as possible, because when it's cooked, the pumpkins become softer, and it makes no sense to eat too little。
13
Wrap it up in your own way。
14
The code is placed in a steam pan that is laid out in a drawer, and the silica pad is pre-empted with a little oil so that the bottom is not glued when it is lifted; the lid is fermented for about 20 minutes, and the bag is evaporated 1.5 - 2 times larger depending on the temperature in the pan。
15
The bun steams 15 minutes after the fire and three minutes before the boiler; it's white and tender and it's soft and juicy; it's the first of its kind - steam。
16
The second type of diet - fried: the pack code is placed in an electric waffle that can be covered up and down, covered with a large sheet of pretense and covered with a double fermentation。
17
When the bag is 1.5 times the original one, the surface and base are oiled (other than material) and the chassis is heated。
18
Heated by fire, the buns swell slowly; when there are squeaks at the bottom, pick up the bag and have a soft yellow bottom。
19
Half a glass of water will cover the bottom of the bag, drop the top cap and heat it up。
20
(b) Arrange between the fire and the fire until all the water is volatilized, and when the sound is heard, the lid is opened, and the bag is covered with micro-gold yellow. The buns are soft, the same materials, and they taste and taste differently。
21
Steam buns are soft and soft
22
Fried bunsPumpkin shrimp bun Make Tips
1. If the cooking equipment in the home is sufficient to produce the buns in a different way at a time, there will be different tastes and pleasures, and there will be no tedious eating of the buns because they are too monolithic; 2. Pancakes will be used to make buns, which should not be too large or in too many quantities, to prevent the expansion of the space to make the buns soft。