Recently, I have become addicted to making pasta. I have to lie quietly in the freezer full of dumplings so that the buns can feel at ease. Use cooked pumpkin and dough, and the flour can be spread high without adding white sugar, just be careful to add less water. In autumn in Chengdu, the temperature in the room is no longer suitable for making fermented pasta, so I used the 2-liter yogurt maker at home as a fermentation barrel. The results were surprisingly good. I recommend it to everyone!
In fact, I turned the pumpkin into a stuffed bun. I can't taste any taste of the pumpkin anymore. It's just that it looks golden and looks good. Let's take it as adding some nutrition to the steamed bun! The red color on the top of the steamed buns is chopped peppers dipped in red oil with chopped peppers on the plate. Recently, I have been addicted to spicy food without restraint.
cabbage and pumpkin buns
By WhitneyWalsh
Recipe Recommendations
- pork stuffing appropriate amount
- cabbage appropriate amount
- fans appropriate amount
- fungus appropriate amount
- Jiang appropriate amount
- shrimp skin appropriate amount
- pumpkin appropriate amount
- flour appropriate amount
- yeast powder baking powder
- Meiji Fresh Sauce appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for cabbage and pumpkin buns
1
Add pork fillings into half a bowl of water and stir hard, then add shredded ginger and shredded shrimp skin and stir well.
2
Cut cabbage, fungus, and vermicelli into pieces.
3
Add salt and Meiji umami sauce to taste the pork filling, then add cabbage, fungus, and vermicelli and stir well.
4
Cut the pumpkin into small pieces, place it in the microwave and turn on high heat for about eight minutes, take out and use a spoon to make pumpkin puree.
5
Add pumpkin puree, baking powder, yeast powder, and flour with a little warm water to form a smooth dough.
6
Place in a warm place and ferment until double in size.
7
Sprinkle a little flour on the chopping board to exhaust the dough and knead it evenly, and divide it into equal doses.
8
Roll out the skin into a round shape, wrap it with stuffing, and wake up on the chopping board for about half an hour.
9
Put on a steamer and steam on high heat for 15 minutes.cabbage and pumpkin buns Make Tips
1. Pumpkin puree has a high water content, so be sure to add water while kneading the dough.
2. Flour : Baking powder : Yeast = 10 : 1 : 1