What are the recipes for pumpkin stuffed buns? How do you make pumpkin stuffed buns?

Ingredients: pumpkin, self-rising flour, baby rape, shiitake mushrooms, dried shrimp.

Method: Mash the steamed pumpkin into a puree and put it into the spontaneous flour mixed with a little sugar, the steamed pumpkin has more water, if you feel that the flour is very hard, then add some water to make a soft dough, put it in a warm place and let it rise for about 1 hour.

Blanch the washed rape for a short time, because it will be steamed for a while, and the taste of the dish will wilt after blanching for a long time.

Soak the mushrooms and cut them into minced pieces, blanch the rape and cut the green onion and ginger into minced pieces.

Stir-fry the scallion oil over low heat and simmer the green onion segments until the dry yellow onion is fragrant.

After the dough has been allowed to vent for 1 hour, continue to rise for about 20 minutes.

Mix the vegetables, green onions, ginger, scallion oil, salt (to taste a little salty), a little five-spice powder, a little Maggi fresh, and a teaspoon of sugar.

After 20 minutes of resting, the dough is taken out and kneaded, cut into agents, rolled into a thick dough in the middle and thin around the perimeter, put in the filling, knead the folds, and put it in a steamer covered with a wet drawer cloth to continue to rise for 15 minutes.

After waking up, it will be fine after steaming in a pot of cold water for 8-10 minutes. If the dough is better, you can directly remove the lid of the pot, and the bun will not collapse. The insurance is still 3 minutes after the lid is lifted.

Pumpkin stuffed buns:

Ingredients: flour, carrots, okara, yogurt, pork, pumpkin.

Seasoning: salt, sugar, pepper, cooking wine, soy sauce, fresh shellfish sauce, oyster sauce, blended oil, sesame oil, minced green onion and ginger.

Method:1Cut the carrots into small cubes and puree them with a food processor, adding water when beating, otherwise they will not come out.

2.Add a little salt and sugar to the flour, stir well, add an appropriate amount of yeast powder, and I also put the leftover bean dregs in the morning, which is still a mixture of soybeans and peanuts.

3.Pouring in the carrot puree, I also put half a can of yogurt in the process, and the nightmare began.

4.After adding flour countless times, it finally formed a clump, and the color of the carrot was much lighter, and it looked more like cornmeal. Seal and let ferment at room temperature.

5.All the meat in the refrigerator is taken out and cut into minced meat, add cooking wine, soy sauce, fresh shellfish sauce and some water to stir to strengthen, add salt, pepper, oyster sauce, minced green onion and ginger and mix well.

6.Rub the pumpkin into shreds and mix well with blending oil. This will keep the pumpkin out of the water.

7.Mix the pumpkin shreds with the meat filling, add a little sesame oil and mix well, and the bun filling is ready.

8.Roll the dough into a medium-sized dough and roll it out into a thin dough around the middle of the middle.

9.Fill with the appropriate amount of filling.

10.Wrap it into a bun, wrap it all, cover it with plastic wrap and let it rise for 20 minutes.

11.Put the bottom of the buns on the steaming curtain with oil, turn to medium-low heat and steam for 20 minutes after boiling, then turn off the heat.

12.Wait for two or three minutes, then open the pot and pick out the buns to eat.

If you use pumpkin for filling, you usually peel the pumpkin first, remove the pulp, and cut it into small pieces. Then add five-spice powder, light soy sauce, soy sauce, and a little chopped vermicelli. The filling is very whole, and the taste is very delicious.

Bun skin: 500 grams of all-purpose flour, 5 grams of yeast, 10 grams of sugar, 300 grams of water. Steamed bun filling: pumpkin, pork, leeks, green onions, ginger, oyster sauce, light soy sauce, cooking wine, cooking oil, salt, pepper, peppercorns.

Clause. 1. Peel the pumpkin after washing, remove the shreds, add a spoonful of salt to the shreds, and stir well. Squeeze out the soup after a few minutes and set aside.

Clause. 2. Flour with yeast and sugar is stirred evenly with water and formed into a smooth dough, covered for fermentation.

Clause. 3. During the fermentation process, chop the green onions, ginger and leeks for later use.

Clause. 4. Add pepper, Sichuan pepper powder, cooking wine, oyster sauce, light soy sauce and salt to the meat filling and stir well.

Clause. 5. After the meat filling is stirred well, add green onions and ginger and stir well, then add cooked cooking oil and stir well.

Clause. 6. Add leeks, pumpkin shreds, cooked cooking oil and stir well, and the filling is ready.

Clause. 7. The dough is fermented to twice the original size, and the fermented dough is placed on the cutting board for exhaust.

Clause. 8. Divide the deflated dough into your favorite size, knead it round and roll it into a bun skin.

Clause. 9. Put the bun skin in your hand and put the filling, and wrap it up.

Clause. 10. Put the wrapped buns in the cage drawer for a second fermentation for about 20 minutes, **, start timing after the water boils, turn off the fire in about 20 minutes, and wait for three or five minutes after turning off the fire to uncover the pot.

Ingredients. Pumpkin to taste Flour to taste.

Accessories. Appropriate amount of bean paste, appropriate amount of sweet noodle sauce, appropriate amount of salt, appropriate amount of baking powder.

1.Add an appropriate amount of baking powder to the flour, mix it with warm water and form a dough, and place it in a warm place to ferment for later use. 2.

Peel and shred the pumpkin. 3.Add salt and knead for a while, then squeeze out the water with gauze.

4.Chop the green onions and add to the pumpkin shreds, and chop the cooked vermicelli and add to the pumpkin shreds. 5.

Put more oil in the wok, put in the bean paste, and stir the sweet noodle sauce constantly to fry the fragrance. 6.Pour the fried sauce into the pumpkin filling, add salt, add sesame oil and stir well.

7.Knead the dough smoothly and roll it out into a dough. 8.

Wrap it in a bun and let the cover rise for half an hour. 9.Add water to the steamer, boil the water and steam for 13 minutes, stop the fire and let it sit for a minute, then open the lid and take out the buns, and the fragrant pumpkin buns can be eaten.

Ingredients: Filling: 1 large piece of pumpkin, half an onion, a small handful of fungus, a little lean meat filling. Soy sauce, salt, chicken essence, a pinch of olive oil. Dough part: 110 grams of milk, 200 grams of high-gluten flour, gram fermented Nazhou spring mother.

Method:1After soaking the fungus in water, clean it, then cut it into shredded grains, and rub the pumpkin into fine strips. If the knife is good, you can cut it by hand, and cut the onion into cubes.

2.If you use a tender pumpkin, there will be a little more water, so you have to add a step here, marinate the pumpkin shreds and diced onions with a little salt to kill a little water, squeeze them dry and mix the filling. Completely vegetarian buns, I'm afraid that people who are used to eating meat will not be used to it, add some lean meat filling, the taste is better.

3.Add a spoonful of soy sauce and a pinch of salt to the filling, because the pumpkin and onion already have a little salt when they kill the water, so the amount of salt here should be controlled! Sprinkle another half spoon of chicken essence and a little olive oil, stir and stir to mix the filling well.

4.After the flour is reconciled and proofed, you can wrap the buns, and this time my mother changed the wrapping method and wrapped them into wheat ear buns.

5.After wrapping, let it rise slightly for 10 minutes, pot with cold water, cover with lid, turn on high heat, steam for 25 minutes, and simmer for another 3-5 minutes.

And into the dough to rise two, pumpkin peeled and washed, three prepare green onion and ginger, four scrambled eggs to be scrambled, five, green onion and ginger minced six. Rub the pumpkin into silk seven, add salt to squeeze out the water in the obedient bar, mix well with oil first, Nansen Yun attack melon, so that you can quietly avoid pumpkin out of the water, and then put in eggs and green onions, corn oil, soy sauce, salt monosodium glutamate, sesame oil, five-spice powder. Mix well and mix the wine well.

9. Mix well and you can open the package. Proofed dough, well-risered dough. Roll it into a medium-sized dough and roll it out into a thin dough around the middle of the middle.

Put the stuffing in the middle of the bun skin, pinch the skin, and turn around the edge of the skin, Nie Yuanjiang County lives in a circle, and they all pinch and say that it would be good to wrap this brother. Put the wrapped buns in cold water, and steam for 15 minutes after the steamer is boiling.

The delicious pumpkin bun filling method is as follows:Ingredients: Filling, pumpkin, pork belly, ginger, green onion, dried fungus, light soy sauce, dark soy sauce, oyster sauce, salt, salad oil.

1. Prepare a green pumpkin, pork belly, green onion and ginger.

2. Peel and dice the pork belly.

3. Rub the pumpkin skin into shreds with a planer.

4. Boil the pumpkin shreds for 5 seconds.

5. Remove the soaked cold water to remove the slimy mucus on the surface of the pumpkin, and the taste is better.

6. Drain the water and add salt, kill the water for 10 minutes, squeeze the water in the pumpkin with gauze, and chop it for later use.

7. Finely chop the ginger and cut the fish eyes into the green onion for later use.

8. Add light soy sauce, dark soy sauce, oyster sauce and salt to the minced meat, and mix vigorously.

9. Grab and mix until the diced meat absorbs all the condiments.

10. Add salad oil and mix again, but also grasp and mix until the diced meat absorbs all the oil.

11. Then put the minced green onion and ginger, chopped fungus and pumpkin into the meat filling, add sesame oil and mix evenly, and the filling is ready.

How to make the filling of pumpkin.

Ingredients: 600g all-purpose flour, 400g pumpkin puree, 6g quick-fermented mother powder, 25g sugar, 3g salt, 15g sunflower oil, 600g ground pork, 300g cooked bamboo shoots, 5 green onions, 80g ginger, 2 tbsp soy sauce, 1 tsp fresh chicken crystals, 1 tsp salt, 1 tbsp sesame oil, 1 tbsp rice wine, 1 2 tsp white pepper, 2 tbsp white powder.

Method 1: After buying the ground meat, chop it a little more, which can increase the stickiness.

2. Stir up the ginger cubes and squeeze out the ginger juice.

3. Cut the green onion into chopped green onions and chop them finely.

4. Steam the bamboo shoots and cut them into small cubes.

5. Put in the prepared seasoning on top, and then stir until it is viscous.

6. Cover the plastic wrap and refrigerate in the refrigerator.

7. After the pumpkin is steamed, take the pumpkin puree.

8. Put the dough into a blender and mix it into a smooth dough.

9. Then relax in the basin for 10 minutes.

10. Divide the relaxed dough into 20 equal parts, and roll out each portion with a rolling pin into a thick middle and thin sheet on the outside.

11. Put an appropriate amount of filling into each slice of bread, and then knead it into a wrinkle and seal it.

12. Then put anti-sticking paper in the steamer, put it in the pot, cover it and steam for half an hour, and then it will ferment.

13. Leave a small gap in the lid of the pot, wait until the water boils, steam for 15 minutes, turn off the heat, and let it stand for 5 minutes.

14. Then take out the buns and let them cool.

How to eat pumpkin.

Red bean pumpkin rice.

Ingredients: 50 grams of red beans, 160 grams of pumpkin, 260 grams of rice, 270 ml of water.

Method 1: Soak the red beans in water overnight in advance, take them out, drain the water, and set aside.

2. Remove the skin and pulp of the pumpkin and cut it into thumb-sized cubes.

3. Then wash the rice and put it in the rice cooker.

4. Put the soaked red beans and diced pumpkin into the rice and stir well with a spoon.

5. Then pour 270ml of water into the rice cooker and cook it into rice.

Pumpkin cheese mousse.

Ingredients: 4 egg yolks, 4 grams of baking powder, 100 grams of pumpkin puree, 60 grams of salad oil, 95 grams of low flour, 25 grams of milk, 10 grams of cornstarch, 4 egg whites, 80 grams of sugar.

Method 1: After steaming the pumpkin, press it into a puree first, and then put it in a blender to beat it more delicately.

2. Heat 100 grams of pumpkin puree, 25 grams of milk and 15 grams of sugar slightly, stir well and let the sugar melt.

3. After mixing, pour salad oil into the pumpkin puree, stir well, and mix together.

4. After the egg yolk is beaten, mix the pumpkin puree and salad oil in stages, beat evenly, and then sieve into the classification, stir evenly, and the egg yolk paste is ready.

5. Add the egg whites several times, beat the sugar, take one-third and the egg yolk paste and stir evenly, then stir the rest evenly, and pour it into the mold.

6. Preheat to 160 degrees and bake for about 25 minutes.

Peel the pumpkin, cut it into shreds or cut into small pieces, marinate it with salt, squeeze out the water, and add salt, pepper, chicken essence, oil, light soy sauce and other seasonings.

Take out a bag of frozen pork filling in the refrigerator and thaw it, peel and remove the pumpkin after washing, remove the pulp and then rub it into pumpkin shreds, add some edible salt to the shredded pumpkin and stir evenly, marinate for about five minutes and squeeze out the pumpkin juice (if you don't want to throw the pumpkin juice, you can continue to eat) for later use, and a little bit of leftover leeks are also cut and put in, and then prepare some chopped green onions, chopped ginger, and put the pork filling in a basin after thawing, add light soy sauce, oyster sauce, cooking wine, pepper and pepper powder, a little salt, Stir in one direction until the seasoning is absorbed, then add green onions and ginger and stir well, then add an appropriate amount of cooked cooking oil to continue to stir evenly, add leeks and continue to stir after stirring evenly, add the pumpkin shreds of squeezed juice after stirring evenly, add sesame oil or cooked cooking oil and stir evenly The filling is ready.

Here's how to make a delicious pumpkin bun filling:Ingredients Tools: 500 grams of flour, 510 grams of pumpkin, 410 grams of vermicelli, 260 grams of water, 2 grams of yeast powder, 1 section of green onion, 6 grams of light soy sauce, 2 grams of dark soy sauce, ginger powder, 2 grams of steamed bun seasoning powder, 2 grams of salt, 5 grams of sesame oil, 6 grams of cooking oil, basin, plastic wrap, knife, pot.

1. Raw materials for making bun skin: flour, yeast powder.

2. After mixing yeast powder and water, pour it into flour, mix into a slightly soft dough, cover with plastic wrap and let it grow for 30 minutes.

3. Raw materials for bun filling: pumpkin, vermicelli, shrimp skin, green onion.

4. Fork the pumpkin into silk.

5. Add light soy sauce, dark soy sauce, ginger powder, steamed bun seasoning powder and cooking oil to the pumpkin shreds and stir well.

6. Add chopped green onion, shrimp skin, chopped vermicelli, add salt and sesame oil and stir well for later use.

7. Knead and exhaust the dough.

8. Roll into long strips and cut into small noodles of uniform size to bend cherry destroyer.

9. Roll out the small buried dough into a round dough sheet with a thickness in the middle and a thin surface around the perimeter.

10. Add an appropriate amount of pumpkin vermicelli filling.

11. Wrap the pleats into buns and wrap the rest of the noodles.

12. Cover the wrapped buns with a damp cloth and make them for about 15 minutes, boil water in the pot, put them in the pot, steam them over high heat for 16 minutes, and take them out when they are ripe.