Pumpkin buns
By VicentaLakin
Pumpkin's a lot to eat, and today we're using it to make veggies, soft and juicy, white and soft, white and spicy leather. My house likes to use cooked meat, which, although some of the juice can be squeezed out to cause nutrient loss, is fragrance, with fresh sauce。
Recipe Recommendations
- pork stuffing 150 grams
- pumpkin 1 block
- medium-gluten flour 800 grams
- oil 20 grams
- dry 8 grams
- yeast 8 grams
- Flour with cold water at room temperature 450 grams
- salt 1 gram
- soy sauce 30 grams
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Pumpkin buns
1
(b) Flour, pumpkin, meat; there are no limits to the variety of pumpkins, either young or white
2
Flour first: flour, dry yeasts, room cold water mix it with chopsticks, then ferment it with dry powder, and then fertilize it with lids; flour absorbs different amounts of water, adding water in order; generally, the volume of water is 55-65 per cent of the flour volume, while the amount of water is less than 55-65 per cent of the condensed amount, and the condensity of the condensed is stronger when the condensed body matures; and water is more susceptible to disfigurement and softer tastes
3
Hot oil, meat in the pot, quickly dispersed with shovels, and after most of the changes in colour, a proper amount of sauce is added to the aroma, some of the soup is fine, and it is dry
4
Pumpkin decorated, seeded, filamented, filamented, salted, smoothed, five minutes still
5
There's soy sauce in the patty, so the pumpkins are dry, put the pumpkins in the sabri, wring them hard, and the extra pumpkin juice comes out; this is an omission
6
The meat and the pumpkins are in the pot, so they can be mixed
7
It's two to three times as good as the pasta
8
(b) Flour is placed on the board, with a small amount of flour rubbing for about three minutes, and the strips grow and cut into a balanced formulation
9
(b) A little thick and thin on the edge of the middle
10
(b) Take the appropriate amount of the material and put it in the middle of the cortex, as much as possible, and the pumpkins are born in such a way that they will not be visible if they become softened or collapsed
11
(a) Convey them in their own way
12
Water is placed in the steam pan, a little oil-resistant on the silicate pads, an expansion space between the buns, around 20 minutes of fermentation with a lid, adjusted time to the temperature of the pot and room temperature; the buns are 1.5 - 2 times larger, the fire starts, the water starts to steam 15 minutes, and the boiler leaves 3 - 5 minutes。
13
Pumpkin buns, sweet and juicyPumpkin buns Make Tips
Pumpkines are fine, but they're a little hard and spacey. They cut each other even more closely with scissors, so they can wrap up the pie; why not use knives and case boards? Because it's easy to wash with scissors, it's easy to wash with knives and slabs, it's hard to wash, it's too expensive to drink; 2. The meat pie is cooked and then mixed with pumpkin silk, it's fragrance, and it's fragrance, and it's not the same as the raw meat; if it's used, the pumpkin juice doesn't have to be squeezed out, and it can be filled with water, mouths are soft and nutrients are not lost, whether it's raw or ripe。