Pumpkin steamed buns are prepared and recipe proportions

Here's how to make the pumpkin pie recipe:

Peel the pumpkin, cut it into pieces, steam and mash it, add yeast powder and mix well, let it melt for a while, add flour and knead well, cover with plastic wrap and ferment to twice the size, dip the flour into the hand and try it, basically not **, squeeze out the air of the good dough, knead well, the dough is long into strips, and the hand drags it into a steamed bun-sized agent.

Knead each agent for a while to shape a steamed bun, ferment for 20 minutes, pot with cold water, medium heat, 20 minutes after boiling, turn off the heat and simmer for 2 minutes.

Very tasty pumpkin blossom steamed buns.

Authentic pumpkin steamed bun five catties of pumpkin costs six catties of flour, and the ratio of pumpkin to flour is.

How to make pumpkin steamed buns:

Ingredients: 1000 grams of pumpkin, 50 grams of sugar, 1200 grams of flour, 50 grams of milk, 3 grams of yeast.

1. Wash the pumpkin with water, remove the skin, remove the flesh, and cut it into small pieces with a knife.

2. Steam the pumpkin pieces for 15 minutes, press the steamed pumpkin with a spoon, add sugar and stir well.

3. Add flour to the pumpkin puree and mix slowly, add milk and yeast, slowly add flour until there is no moisture, knead the dough, the surface is smooth, not sticky, cover with plastic wrap and ferment.

4. Ferment to twice the size, knead the dough, knead for about 5 minutes, sprinkle with flour, continue to knead the dough, the longer you knead the dough, the smoother the dough will be.

5. After kneading, separate the dough and make it into your favorite shape, and set aside to ferment for 15 minutes.

6. Put cold water in the steamer, put the fermented steamed buns in the pot, and steam on high heat for 15 minutes. Remove from heat and simmer for 5 minutes.

7. After simmering, you can take it out and put it on a plate, and the pumpkin steamed buns can be eaten.

Normal-sized steamed bread 9 ordinary flour (also called all-purpose flour) 500g pumpkin puree 250g (this steamed bun just doesn't put water, see it clearly) lard 25g (it's best to put some, if you don't have it, you can not add it) yeast 4g (put 1g less in summer, put 1g more in winter) sugar 30g (you can not add it, depending on your preference).

When steaming, it is placed directly on the steaming drawer, and if it is put into a dish and steamed in the pot will produce a small amount of stagnant water, then it is necessary to reduce the amount of milk appropriately. If you don't reduce the amount of milk, you can mix the dough directly, and knead in some dry flour relatively more when venting.

Peel and cut the pumpkin into pieces, steam and mash, add yeast powder and mix well, let it melt for a while, add flour and knead well, cover with plastic wrap and ferment to twice the size, dip the flour into the hand and try it, squeeze out the air from the good dough, knead well, the dough is long into strips, and then drag each agent into a steamed bun shape for a while. Set for 20 minutes, pot with cold water, medium heat, 20 minutes after boiling, turn off the heat and simmer for 2 minutes. When the weather is hot, the noodles will be made quickly.

After the first fermentation is completed, after squeezing out the air, you can properly knead some flour into it, and then shape it to continue the second fermentation. The amount of flour added to pumpkin puree varies depending on the humidity. The dough used for steamed buns should be slightly harder than those used for flower rolls.

You can cook the pumpkin puree directly in the microwave, which is drier.

We can do it in a 1:1 ratio, we can cut half of the pumpkin into the pot, steam it to ripen, and then put it in the flour and knead a smooth dough, so that we can make a very delicious pumpkin steamed bun.

Authentic pumpkin blossoming big steamed buns, master two points, smile one by one, and tell you all the proportions of the method.

If there are five catties of pumpkin in pumpkin steamed bread, six catties of flour, the ratio of pumpkin and flour is 1: the materials required to make pumpkin steamed buns are: pumpkin, sugar, all-purpose flour, milk, yeast, lard, etc., pumpkin needs to be steamed and pressed into a puree, and putting appropriate lard can make the steamed steamed bun whiter and smoother.

Pumpkin steamed bread has a smooth surface, soft inside, golden color, sweet and fragrant taste, and choose pumpkin with high maturity when making pumpkin steamed bread.

Steamed bread is also known as Bichao steamed bun, mantou, steamed cake, steamed bun, steamed bun, steamed bun is a kind of food steamed with fermented noodles.

The history of Chinese eating steamed buns can be traced back to the Warring States period, and the shape of steamed buns is mostly oval, but it can also be made into various shapes according to personal preferences.

The detailed method of making pumpkin steamed buns is as follows

Ingredients: flour, pumpkin, sugar, yeast.

Steps: Step 1: Wash the pumpkin and cut it into pieces, put it in a pot and steam it.

Step 2: After steaming, add sugar while hot, mix well and press into a puree.

Step 3: Mix the yeast with warm water and let it stand for five minutes.

Step 4: Pour the yeast and pumpkin puree into the flour and stir until it becomes flocculent.

Step 5: Knead the flour until the dough is smooth and let rise until it is twice as large.

Step 6: Divide the dough into several portions, knead the dough again and roll out the dough into a rectangular dough, and roll up the rock clan from the bottom to the top.

Step 7: Cut it into equal portions and put it in the steamer, steam it over high heat, and steam it for 15 minutes on medium heat. (Leave the lid open after five minutes).

The steamed steamed buns are soft and sweet, and it is really good to make breakfast with a bowl of millet porridge.

Tips for making pumpkin steamed buns:

1. The second kneading of the dough after the dough is not very good, there is no full exhaust, and the surface of the steamed bread is not smooth, but it does not affect the eating.

2. After the pumpkin is steamed, the water content is relatively large, and the pumpkin puree is put in according to the situation when mixing the noodles. If you don't like sweetness, put less sugar.

How to make pumpkin steamed buns:

1. Peel and cut the pumpkin into pieces, sprinkle some water and turn the pumpkin on high heat in the microwave for 10 minutes until the pumpkin is soft and rotten. Enlightenment.

2. Use a spoon to puree the pumpkin and pour it into the flour, and add the yeast to the flour after melting it with water.

3. Add all materials and mix evenly.

4. Knead the dough into a smooth dough (the face is rotten, the basin is bright, and the hand is light).

5. Cover with plastic wrap or a damp cloth and ferment at room temperature to double the size.

6. Exhaust the fermented dough and knead it well, and cut it into 10 equal parts (if there are bubbles in the incision, it means that it has not been kneaded well, and the incision is smooth).

7. Shape and knead the dough, and spread a damp cloth or brush oil on the steamer to prevent sticking.

8. Put an appropriate amount of cold water in the steamer, put the steamed buns into the pot and cover the pot and relax for 20 minutes.

9. After the relaxation is over, turn on the high heat, turn to medium and high heat after steaming for about 17 minutes, and simmer for about 3 minutes without removing the lid after turning off the fire (the whole process of steaming is about 20 minutes).