How to make pumpkin buns, how to make pumpkin buns

Unlike northerners, few people in the south make their own steamed buns, and if they do, they go directly to the supermarket or vegetable market to buy them. Northerners will have a variety of flour at home, and then a rolling pin can make a variety of delicious pasta. We all say that the people in the north are hospitable, even the size of the steamed bread is very large, and now there are many types of steamed bread, and pumpkin steamed bread has been very popular with everyone in recent years.

How do you make pumpkin buns?

Two ways to make healthy and rich pumpkin steamed buns:

Serving size: Makes 24 loaves of bread.

Ingredients pumpkin dough.

250 g pumpkin cubes.

300g all-purpose flour, add more powder.

A pinch of salt. 2-4 tablespoons sugar.

2 and a half teaspoons ready-to-eat yeast (2 teaspoons in summer).

White dough.

150g all-purpose flour.

1 teaspoon instant yeast.

2 tablespoons sugar. 150 g of water or 20 ml if desired.

A pinch of salt (approximately the dough).

Pure pumpkin buns (I kept the second version of the other half).

clean pumpkins; Remove ** and filler and cut into small cubes.

Steam all the cubes in a steamer for about 20 minutes until softened. Then mix it until it is very smooth. Calm down, Luke warm.

In the mixing bowl of a stand mixer, add all-purpose flour, salt, sugar and yeast and pour in the pumpkin puree. Knead for 6-8 minutes until you get a smooth, elastic and soft dough. Transfer it to a bowl and cover it with plastic wrapping paper until the dough is almost double in size.

Sprinkle the operating plate with a thin layer of powder and re-knead the dough until the surface becomes smooth.

Divide the dough in half. Shape a long log in half. Cut into 8 small portions. Then repeat to complete the other half.

Add plenty of cold water to a large pot and set the steamer away. Place the buns in the steamer and count after the water has boiled for 15 minutes. Wait 3-5 minutes and then remove the lid. Warm.

Swirl version (white dough + half pumpkin dough).

Pure white dough is made based on Chinese steamed buns. We need half of the pumpkin dough.

Re-knead the two dough balls until smooth, then roll each dough into a large rectangle (about 20 cm long and 9 cm wide). Place the pumpkin wrapper on top of the white wrapper and roll the wrapper tightly up. Split the long record into two shorter records.

While rolling on the control plate, take out one and gently press the log to make it longer and tighter.

With a sharp knife, discard both ends and cut the rest into 6 equal parts. Repeat to complete all.

Add plenty of cold water to a large pot and set the steamer away. Place the buns in the steamer and count after the water has boiled for 15 minutes. Wait 3-5 minutes and then remove the lid. Warm.

【Ingredients preparation】

Flour, yeast powder, sugar, pumpkin.

Cooking Steps].

First of all, the pumpkin should be steamed, and when steaming, pay attention to remove all the pumpkin pulps, and then peel it after steaming.

After the steamed pumpkin is mashed into a puree, after it has cooled a little, add a spoonful of sugar and 5 grams of yeast powder, and then add 300 grams of flour to knead into a smooth dough.

Cover the lid and put it in a warm place, let the dough rise to twice the original size, now the weather is very cold, if you want to start quickly, it is recommended to boil a pot of hot water, put it in a hot water pot to rise.

After the dough is proofed, take it out and knead it, empty the gas inside, and then cut out the agent of uniform size, each small agent is kneaded separately, and after kneading smooth, it is made into a round steamed bun embryo.

Continue to cover with plastic wrap and let it rise to twice the original size, and the steamed bun embryo will be much lighter than the original, and you can clearly feel it by measuring it by hand, and the volume will also become twice as large as the original.

After waking up, you can go to the pot to steam, add water to the pot, put it directly into the steamed buns, turn on the high heat after the pot is cool, boil the water in the pot first, and then turn to medium heat and continue to steam for 20 minutes after boiling, and then steam for five minutes to get out of the pot.

Cooking Tips].

1. When mixing pumpkin puree and flour, you must wait for the pumpkin to be cold before you can put it in, otherwise it will be very hot, and the yeast will be scalded to death, making it inactive. ​

2. The pumpkin has a lot of water, don't put too much, otherwise you have to put a lot of flour, so that the proportion of yeast powder is less, so to increase the amount, all the ingredients should be added in proportion.

How to make pumpkin buns:Ingredients: 200g pumpkin for jujube feast, 50g of Yuanzhen sugar, 1 egg.

Excipients: appropriate amount of blending oil, appropriate amount of yeast (Xiangxin dry), appropriate amount of baking powder.

Steps: 1. Prepare all materials.

2. Steam the pumpkin first.

3. Then sieve all the powders.

4. Mash the pumpkin after steaming.

5. Put the pumpkin puree, eggs, and oil into the sifted powder and stir well.

6. Put the stool in the prepared mold.

7. Put it in a steamer with warm water, ferment for more than half an hour, and then steam on high heat for about 15 minutes.

8. After turning off the heat, it can be cooked in about 5 minutes, and it tastes very good.

The practice of pumpkin buns is a big hole and a brother is complete:1. Wash the melon with water, remove the pumpkin pulp, then cut the pumpkin flesh into small pieces and steam it in a steamer.

2. Take 255 grams of pumpkin puree, 300 grams of all-purpose flour, 2 grams of yeast and 4 grams of sugar and mix well.

3. After mixing, knead well, knead into a smooth and non-sticky dough, and ferment twice as much at room temperature.

4. Put it on the panel, sprinkle a small amount of dry flour, knead and exhaust the dough in place, the standard is to cut the profile without obvious bubbles, and knead the dough that is resistant to exhaust into long strips.

5. Use a knife to cut the steamed buns into knives of the same size. The finished steamed buns let stand and ferment for half an hour.

6. Fermented steamed buns, steamed in a steamer with cold water, and steamed for 18 minutes. Turn off the heat and simmer for five minutes before boiling. The smooth and delicate pumpkin steamed bun is ready to eat.

Ingredients for pumpkin soup:

800 grams of pumpkin, 2 onions, toast, 1500 grams of water, brasilis, salt, pepper, 2 tsp olive oil.

Pumpkin soup recipe detailed steps.

1.Chop the onion and brasile and sauté in olive oil until fragrant.

2.Peel, seed, and fiber removal of the pumpkin to leave the seeds, and dice the pumpkin and soak it in water for later use.

3.Fry the pumpkin seeds over low heat and set aside.

4.Dice the sides of the toast and bake it in the oven for later use.

5.Mix the diced pumpkin from recipe 2 with water and beat it into a sauce with a blender.

6.Stir the pumpkin sauce from recipe 5 with the chopped onion from recipe 1, bring to a boil in a pan and season with salt and pepper.

7.Remove from the pot and place in a soup bowl and sprinkle with the basilis, pumpkin seeds and croutons.

Finally, dip the bun in pumpkin soup and eat it.

1。Pumpkin is easy to cook, so soup base method: peel and chop the old pumpkin, add water and cook for 10 minutes, and the water is as much as possible.

2.Steamed buns: add a little baking powder to the flour, then add water to knead the dough; Rest the dough for 15 minutes, then cut into sections;

3.Roll out into small round cakes about 1cm thick, put them in a frying pan (without grease) and cook them until they are eight ripe;

4. After drying the baked cakes until they are not hot, cut them into small pieces and set aside;

5.Prepare side dishes: soak the fungus and wash it, cut it slightly, and then scald it with hot water to sterilize; Soak the daylily and rinse; Wash the chives and coriander and cut into small pieces; 6. Bring the pumpkin soup to a boil, then add the fungus, daylily, steamed buns and vermicelli, and turn off the heat after boiling again.

Add chicken essence, coriander, chives, chicken essence and an appropriate amount of salt. 【tips】

1.The dough should be as hard as possible, so that the baked bun is strong and will not be soaked in the soup. The baking powder is just to neutralize the hard taste of the bun, so you must put it less, and if the teeth are good enough, you can even leave it out, so as not to let the dough rise;

2.It is best not to add water to the cooked soup, and drink the original soup to be fragrant! So the amount of water before must be appropriate.

I'll make pumpkin porridge ...It's just to make a pumpkin soup quilt, put some water, then put some salt or something, cut the pumpkin into pieces, boil it, put some monosodium glutamate, it should be like this.

The pumpkin bun (steamed bun) method is fragrant and soft.

When making pumpkin steamed buns, the first thing is to process the pumpkin before kneading, then peel and remove the pulp, then cut the pumpkin into pieces and put it in boiling water to steam and steam until soft, then take it out and pour it into the flour, pour in some warm water, and then melt the yeast powder and pour it in, plus two spoons of sugar or honey, all of which are OK, and finally take some pure milk, 1:1 mixed with water, slowly add to the flour while stirring and knead the dough, and then the yellow dough is sealed and fermented, don't be in a hurry to make steamed bread directly, The first is to take out the dough, and then it is to knead it evenly, remove the gas in the dough, that is, small bubbles, and then after kneading, the steamed bread will have a lot of emptiness, which is particularly ugly, and it also affects the appetite, and then knead the long strip and cut it into small pieces, and finally make the achievement is the size of the steamed bread, after the appearance of the steamed bread is done, let yourself rest, let the steamed bread also relax, and then bring the dragon out, and then spread the white cloth, that is, put the steamed bread, Then put it for 30 to 40 minutes, let the steamed bun after he is fully punished, and then put water in the steamer to heat, the pumpkin steamed bun at the north gate, and then put it upstairs, cover the pot lid and steam, and then turn off the fire, don't take it out and eat it directly after finishing the work, if you let him simmer for a few more minutes, then the pumpkin steamed bun will be more fragrant, the surface is smooth and non-porous, and with the fragrance of flour is really delicious, mixed with a pumpkin, and the fragrance of milk, a bite is sweet and not sticky to the teeth, It is fragrant and soft, the taste is great, the child loves to eat it very much, and it feels a hundred times better than bread.

Ingredients. Ingredients: 700g flour, 450g pumpkin, 100g sugar, 9g yeast, 1g edible alkali, 140g milk

Steps. 1.Ingredients: 450 grams of pumpkin, 140 grams of milk, 100 grams of sugar, 9 grams of yeast, 700 grams of flour, 1 gram of edible alkali.

2.Peel the pumpkin and cut it into small pieces.

3.Steam thoroughly and discard any excess water.

4.Add sugar and mash with a spoon.

5.Melt the yeast with warm milk.

6.Add the yeast from the pumpkin puree to the flour.

7.Mix into a smooth dough, cover and ferment for more than 2 hours, when twice the size.

8.Knead again, add a little edible alkali, knead and ferment for a while, knead and knead into long strips, and divide into small agents.

9.Roll into a bun and let it sit for about 20 minutes.

10.Add water to the steamer, brush the bottom of the steamer with vegetable oil once, and add buns to the steamer.

11.Steam on high heat for about 20 minutes.

12.Turn off the heat for 3 minutes and remove.