How to make the homely recipe of milky pumpkin steamed buns

Steps to make milky pumpkin steamed buns.

1.The pumpkin is peeled first, cut into small pieces, steamed in a pot, and pureed with chopsticks.

2.There is a lot of water in the pumpkin extra tender, so after the temperature becomes a little lower, I directly pour the appropriate amount of yeast powder into the pumpkin juice and stir well, in order to increase the sweet taste, I put a lot of milk powder, knead the dough with milk powder, and make it fragrant Prepare the all-purpose flour and start to mix the dough, I didn't add a drop of water, so I kept pouring pumpkin puree and juice into the flour until it was smooth dough. Knead another piece of ordinary dough, soak the yeast powder in warm water, mix and knead the dough until smooth.

Cover with plastic wrap and ferment for two hours, until it is twice the size of the original, dip some flour with your hands, poke a hole in the middle, and the sides do not collapse, even if the fermentation is done.

3.The fermented dough is vented and rounded, and the steamed bread can not only be round, but also take an appropriate amount of white dough and pumpkin dough, knead it into thin strips of uniform size, and braid it.

4.Take pumpkin dough, ordinary dough and pumpkin dough according to the ratio of small, medium and large respectively, and roll the rolling pin into an oval shape with large, medium and small proportions.

5.Folded dough, roll up from the bottom to the top, roll and knead into a cylindrical shape, cut it into equal portions with a knife, and let the dough rest for 30 minutes, this step is very important, otherwise the steamed buns will not be fluffy.

6.Steam in the pot, 15 minutes after the water boils, the golden cucumber steamed buns come out of the pot.

Ingredients. Flour.

500g pumpkin.

250g pure milk.

200g excipients.

Sugar. Amount.

Yeast. Amount.

Steps. <>

1.Peel the pumpkin and cut into small pieces.

2.The pumpkin is steamed and cooled and mashed into a puree.

3.Add the yeast to the flour.

4.Add the pumpkin puree.

5.Add milk and sugar to taste.

6.Stir down with chopsticks and press down the dough function.

7.And good dough.

8.After exhausting, cut into equal large noodles, let them rise in hot water for 10 minutes, and then steam them on high heat for 15 minutes.

1. Ingredients: 1200 grams of flour, 1000 grams of pumpkin, 5 grams of yeast, 2 bags of whole sweet milk powder (40 grams).

2. Wash the pumpkin and cut it into pieces and put it in a pot.

3. Put it in a pot of boiling water and steam. A light prick of chopsticks can pierce through that kind.

4. Peel the steamed southern chop and melon and put it into a blender. Start the machine and mix into a delicate pumpkin puree. Don't pour the water in the basin, it's useful to keep it for later.

5. Pour the beaten pumpkin puree into a large basin and add the milk powder. The pumpkin puree sticking to the wall of the blender can be rinsed with the juice of the steamed pumpkin, and the washed pumpkin puree can continue to be poured into the pot next to the sun.

6. Add the flour and stir as you go.

7. Add all the flour and stir well, then knead it into a dough. Cover proofing.

8. When the dough is twice as large, start making steamed buns.

9. Sprinkle a little thin noodles on the panel, dig the noodles onto the board, knead the dough and exhaust it.

10. Roll into long strips and cut into even equal portions.

11. Knead into the shape of a steamed bun. Put the kneaded steamed buns into the steamer drawer, and smear the oil on the steaming chain pot drawer in advance.

12. Turn off the heat when the water in the steamer is hot, put the steamer drawer with steamed buns into the steamer with hot water, cover the pot and ferment for 15 minutes. This time depends on the temperature of the water in the pot and the degree to which the dough has risen.

13. After the dough is fermented to twice the size of the original, it can be steamed, remember to cover it when steaming. Remember the time when the water is boiled, turn off the heat after steaming for 15 minutes, and simmer for 5 minutes to remove from the pot.

1. Wash the pumpkin, peel it and slice it.

2. Put it in a pot and steam for 15-20 minutes.

3. Remove from the pot and crush it with a spoon.

4. Pour the flour into the pumpkin puree, pour in 3-4 grams of yeast powder, stir clockwise with warm water at 37 degrees, and after forming a flocculent, start pressing with both hands to press until the "three lights", that is, container light, hand light, and face light.

5. Seal the plastic wrap and let the dough rise until the dough grows to about twice the original size, and now the temperature is high, about 20 minutes indoors.

6. The dough is honeycomb-shaped and has many pores for the success of the dough.

7. Begin to knead and press until the dough is cut, and there are no bubbles in the middle.

8. You can make pumpkin rolls or small pumpkins, place the kneaded pumpkin rolls and small pumpkin steamed buns on the board, and ferment them again, about 10-15 minutes, until they become significantly larger and ready to be put into the steamer.

9. Wake up the pumpkin steamed buns and steam them for 15-20 minutes.

10. Out of the pot, it's really super soft, Q bomb, chewy, I'm a person who doesn't love pasta very much, I love it very much.

11. Cool and cool, and if you can't get out, you can put it in the refrigerator.

Ingredients: 250 grams of flour, 100 grams of pumpkin puree.

Excipients: 3 grams of yeast, 20 grams of sugar.

1. Peel and seed the pumpkin and cut it into thin slices, add collapsing and return to the plastic wrap for 5 minutes.

2. Take out the pumpkin puree while it is hot and press it into a warm temperature.

3. Add yeast, pumpkin puree, sugar and water to the flour.

4. Mix into a dough with moderate softness and hardness and ferment until it is twice the size.

5. Take out the exhaust gas and knead it well and rub it into long strips.

6. Make a consistent size.

7. Slowly knead the round into steamed bread blanks, and ferment them twice until they are twice the size.

8. Add cold water to the world's rented pot, put in the steamed buns, and steam for about 15 minutes.

9. The finished product is as follows.

Steps.

1. Steam the pumpkin first, cool it, and press it into a puree, preferably with a food processor!

2. Heat the milk in the microwave, whichever is not hot, add dry yeast, melt it, pour it into the flour, and then mix the sugar with the cool pumpkin puree.

3. Live the dough until it is smooth (be sure to add eggs as well) and then put it in a warm place or oven (low temperature 40 degrees) to ferment.

4. When the dough is fermented to twice the size of the original, live again, live to the shape before restoration, and then carry out secondary fermentation, 5. After the local secondary fermentation is successful, it is OK, and then knead the dough according to the clockwise method, knead and knead, and then you can cut the squeeze when you feel that the dough is already elastic.

6. After cutting the squeezes, let them sit in the steamer for 10 minutes, and then they can be steamed. Remember that it is a pot under cold water, after 10 minutes on low heat, the temperature gradually rises to high heat and steam for 18 minutes, and then turn off the heat and steam for 3 minutes.

7. The fragrant milky pumpkin steamed buns are out of the pot

8. Let's have a close-up

TipsPumpkin contains a lot of water after steaming, so add less water when mixing noodles, and steam the steamed bun for 5 minutes after turning off the heat, and then get out of the pot, or it will be watery Pumpkin is nutritious, bright in color, and makes people want to eat at a glance Hehe, let's start quickly!

Ingredients: 500g pumpkin, 150ml milk, 500g flour, 250g white sugar, 15g baking powder

Step 11Take an appropriate amount of pumpkin and cut it into cubes, and make pumpkin milk steamed buns step 22The method of steaming and mashing the pumpkin milk steamed bun step 33Prepare an appropriate amount of baking powder, pumpkin milk steamed buns, step 44Prepare plain milk.

Step 55 of the pumpkin milk steamed bunStir the appropriate amount of flour, baking powder, and white sugar evenly with pumpkin milk steamed bunsPour in the pumpkin puree, add an appropriate amount of milk and stir well, knead the pumpkin milk steamed bun step 77

The kneaded dough is left to wake up for two hours, and the pumpkin milk steamed bun is prepared in step 88When the dough is risen, kneading the dough many times will be faster, delicate and smooth, and the pumpkin milk steamed bun is practiced step 99Take the same amount of dough and knead it round, roll it flat, and then overlap and lay the pumpkin milk steamed bun in step 1010

Then follow the side and start to fold the pumpkin milk steamed bun in step 1111Then cut it in half with a knife to make a pumpkin milk steamed bun in the shape of a flower Step 1212After completion, wake up for another 15 minutes, and then you can go down to the pot and steam the pumpkin milk steamed bun step 1313

Part of it is made into a round shape and steamed for 15 minutes before it comes out of the pan.

Peel and cut the pumpkin into pieces, put it in the steamer and steam it into a puree, put the pumpkin puree into the flour and stir it into a flocculent shape with chopsticks, knead it into a dough to ferment, roll the dough into a large dough sheet with a rolling pin, slowly roll it up from one side, roll it into a long strip, cut all the raw embryos in turn and put it on the steaming rack, pot it on cold water, steam it for ten minutes on high heat, and then turn to medium heat and continue to steam for five minutes.

This pumpkin was planted by my mother-in-law, and it bears a lot of fruit, and I can't eat it all. We brought a few from Yulin to Nanning.

Ingredients: 250 grams of flour, 100 grams of pumpkin puree.

Excipients: 3 grams of yeast, 20 grams of sugar.

1. Peel and seed the pumpkin and cut it into thin slices, add plastic wrap and microwave for 5 minutes.

2. Take out the pumpkin puree while it is hot and press it into a warm temperature.

3. Add yeast, pumpkin puree, sugar and water to the flour.

4. Mix into a dough with moderate softness and hardness and ferment until it is twice the size.

5. Take out the exhaust gas and knead it well and rub it into long strips.

6. Make a consistent size.

7. Slowly knead the round into steamed bread blanks, and ferment them twice until they are twice the size.

8. Add cold water to the pot, put in the steamed buns, and steam for about 15 minutes.

9. The finished product is as follows.