How to make pumpkin pumpkin dough?

Prepare a washed pumpkin, peel and slice the pumpkin, put it on a plate and steam it in a pot, mash it while it is hot, add 5 grams of yeast after cooling, add a teaspoon of sugar, add 500 flour, put it in a sunny place to ferment, and send it to the surface with honeycomb.

First, peel the pumpkin and cut it into small pieces, put it in a steamer and press the pumpkin into a puree. Then put together with the dry flour in put a little yeast, a little water and stir into a dough. Perform dough making.

The south claw is the same as normal. After steaming the pumpkin, it will live in the noodles. Put four grams of yeast, a spoonful of sugar, and a spoonful of salt to make it. The steamed steamed buns are quite delicious!

1. Cut the pumpkin into thin slices after it is freshly clean.

2. Add water to the steamer, bury and steam for 30 minutes, take out the excess water on the plate, press the steamed pumpkin into pumpkin puree with chopsticks or spoons, and dry it for later use.

3. Beat 2 eggs and stir well.

4. Stir the pumpkin puree and eggs evenly, then add flour and knead into a dough, the dough is not too hard, and it is not sticky, it can be appropriate, after kneading, wrap it in plastic wrap for 20 minutes, the plastic wrap can keep the dough moisture, and there will be no hard shell on the outside of the dough, if there is no plastic wrap, use a clean plastic bag instead.

5. Divide the dough into small dough of uniform size, and sprinkle some flour on the cutting board to prevent the dough from sticking.

6. Roll out the divided small dough into slices with a rolling pin, brush a little oil on the non-stick pan, and fry it over low heat.

7. After frying on both sides, the forest liquid is disposed of on a plate, and it is also good to roll some of your favorite vegetables with pumpkin pie when eating.

1. Jinsha pumpkin. Ingredients: 300g pumpkin, 5 salted egg yolks, 50g cake flour.

Excipients: appropriate amount of oil, appropriate amount of salt; Cut the pumpkin into long strips. After the salted egg yolk is steamed in a steaming pot, it is pressed into powder with a spoon.

Bring water to a boil in a pot, add pumpkin strips and drain when the water boils again. Let cool and stick to the flour. Heat oil in a frying pan and fry the pumpkin until firm.

Put a spoonful of oil in a pan and sauté with salted egg yolks until bubbly. Drain the fried pumpkin strips and add them to the scrambled salted egg yolks. Toss the pan and let the pumpkin strips evenly coat the egg yolk.

2. Sweet pumpkin. Ingredients: 200g pumpkin, 600g flour, 20g sugar.

Excipients: appropriate amount of baking powder, appropriate amount of baking soda. Peel and dice the pumpkin.

Place on a drawer and steam. Mash the pumpkin into a puree. Add flour, baking powder, and sugar.

Mix into a dough and leave to rise in a warm place. Put baking soda in a bowl and bring it to a boil with warm water, pour into the dough and knead well. Place the dough on a plate and knead for 10 minutes and let it rest for 20 minutes.

Roll the dough into long strips and cut into small pieces. Take a small agent and knead it into a ball. Use a scraper to press a hard mark on the ball.

Put a wolfberry on top and put it in a pot to steam.

3. Noodle pumpkin gnocchi noodles. Ingredients: 150g pumpkin, 100g whole wheat flour, 50g baby greens.

Excipients: appropriate amount of seaweed shrimp skin, appropriate amount of salt, appropriate amount of chives. Peel and cut the pumpkin into cubes, add the stock to the pot, bring to a boil and turn to low heat and cook slowly.

Chop the baby greens into small pieces and stir the dough with water to form gnocchi. When the pumpkin is boiled until it is nine ripe, add seaweed and shrimp skin, add small green vegetables, mix well, and finally pour in the gnocchi noodles, mix and cook.

1. First peel the pumpkin and cut it into small pieces, steam it in the basket, and pour it into pumpkin puree for later use;

2. Dissolve the yeast into a little warm water, the pumpkin itself contains water, and the water should not be added too much at the beginning;

3. Pour the dissolved yeast water into the dry flour and stir, then pour all the pumpkin puree into the dough and stir together, and then knead it into a smooth dough by hand. Be sure to knead the dough in place, and if you knead it for a while, you will find that the interview is getting more and more light.

4. When kneading the dough, the technique is to push out and retract with both hands and push it out again, repeat this action all the time, about 5-10 minutes, the dough will be very smooth and shiny, cut it to see if there are small pores on the cutting surface, and it is good if there are no pores.

5. The kneaded dough is not vertically kneaded into suitable strips, cut into the size you want, shaped, and directly put it into a warm water steamer to wait for fermentation.

6. Let's talk about the method of pumpkin shape: round the agent, press it slightly, not very round, you can press it deeper, the steam out of the fermentation will become shallow, and press it flat with the palm of your hand after pressing.

1.Peel the pumpkin, cut it into thin slices, put it in a steamer, and steam it for 15 minutes on high heat to cook it thoroughly. After steaming, some distilled water will flow out of the pumpkin, pour it out of the bowl, cool the water temperature to about 30 degrees, put a little yeast powder, and add it when it is not moist enough.

2.Mash the pumpkin while it is hot, add sugar, stir well, put it aside and let it cool naturally for a while, take out the flour and yeast powder, cool the pumpkin puree to about 30°-40°, and pour in the yeast powder.

3.Leave a little yeast powder and pour it into the pumpkin water in the bowl, pour the flour in batches, add the powder when it is too wet, add yeast water when it is too dry, knead it into a large dough, the effect is the so-called three lights: the state of face light, pot light, and hand light, and the state of the dough is as soft as possible.

4.Spread plastic wrap, put it in the microwave, cover the door and let it ferment naturally, pull the surface open, and see the dense honeycomb.

5.Sprinkle some dry flour on the cutting board, take out the dough and knead it repeatedly, and if you feel particularly moist and stick to the cutting board during the kneading process, you should also sprinkle some dry flour. Squeeze out the small bubbles in the dough for about 20 minutes, remove part of the dough, put the remaining part of the dough in a basin, cover with a damp cloth to prevent it from drying out.

6.Then knead it into a thick dough stick, cut it into steamed bread embryos of about the same size, rub it round and use your thumb to form a dimple at the bottom several times, form a dimple in the middle, finish the circle, do not need to squeeze vigorously, there is a little gap and it will not get in the way, and it will be automatically sealed after steaming. On the other hand, the circle is slightly arranged, and the original embryo of the steamed bun is ready.

7.Spread a layer of oil paper on the steaming rack, the steamed bun is round upward, there is a gap attached to the bottom, the interval is reserved larger, cold water into the pot, don't be in a hurry, cover the lid, and after 15 minutes of proofing in the pot again, turn on the low heat and steam on the steam, turn on the high heat and steam for 15 minutes.

Peel and slice the pumpkin, steam it in a pot, grind it into a puree while it is hot, wait for the temperature to cool down, add flour, yeast and an appropriate amount of water to make a dough, and the rest is the same as normal dough.

【Pumpkin mille-feuille dough cake】

This cake is steamed, no need to be burned, it is easy to operate, and you need to use dough.

1. First of all, use pumpkin puree and dough, put yeast in the flour, the ratio of flour and yeast is 100:1, and make the dough twice as big.

2. Exhaust the dough and roll it out into a big pancake state.

3. Coat the flatbread with a layer of oil, sprinkle with a little salt and chopped green onions, cut it into a nine-square grid, and then fold it into nine layers.

4. Put the prepared raw embryo on the cage drawer and let it grow for 20 minutes.

5. After the water is boiled, steam for 20 minutes, take out and cut into pieces.

Sesame salt pumpkin roll].

The same pumpkin dough, black sesame seeds are ground into powder, mixed with salt to make a filling.

Method: 1. After the pumpkin is steamed, polish it into a puree with a tool, put the flour into yeast, do not use water, use pumpkin puree to mix the dough, put as much as possible, and make the dough softer than the earlobe.

3. Roll it up and divide it into small pieces, and roll it out into a 1 cm thick cake.

4. Use a frying pan to cook in a baking pan.

Pumpkin bean paste cake

Pumpkin dough is used.

Speaking of this is relatively simple, after the dough is exhausted, it is divided into small dough agents, wrapped in bean paste filling, tightly closed, flattened, and rolled into a small cake to cook.

The important thing to note here is that the dough should be soft and ferment in a warm place for about 1 hour.

Pumpkin pie] This is made of pumpkin and noodles is a leek egg pie, it is recommended to make this pie with vegetarian filling, pumpkin puree and noodles are used to make this pie, and you can make noodles or dead noodles, needless to say, yeast and noodles are used. Dead noodles are what we usually call hard noodles, the dough does not need to be fermented, and the pumpkin puree is mixed into a soft dough and then directly made into a filling.

If you make a cake of dead dough, the dough should be rolled out thinner before burning, and the dough can be slightly thicker.

The method is also very simple, mix the leek egg filling, close the bread filling, and then roll it into a small cake shape, and cook it.

Pumpkin Cake This cake is made with cornmeal and white flour. First of all, the ratio of cornmeal to white flour is 2:1, and when there is pumpkin puree and other than all the dough on it.

It can be said that it is better to stir it with chopsticks. Prepare a basin of water on the side, dip your hands in water to mix the noodles, because it has the effect of cornmeal, and when you dip your hands in the water, the flour will not get on your hands at all, and it is very relaxing.

The mixed dough is poured directly into the cage drawer and patted into a cake shape, 2 cm thick, half an hour in the hair, and half an hour in the **steam.

Just take out the steamed dough and cut it into pieces.

Butter pumpkin roll].

The special feature of this dough roll is that the sandwich is made of salted butter, and the dough is made in the same way as all the dough above, after rolling it into a flatbread, it is made into a compartment with melted butter, rolled up, cut and steamed. Friends who like the taste of butter must not miss it, it is very fragrant and enjoyable to eat.

Puree the pumpkin with a blender (don't put water), then add some salt, flour, and form a dough, so that it is not sticky, and when it is about the same hardness as the dumpling skin, you can use a dough sheeter to press a few back and forth, and then make noodles.

Peel the pumpkin, steam it in China, then mash it and add it to the flour, put some sugar, beat two eggs, and then put it together to make a good evaporation cake, and you can also steam it sadly, put cornmeal, raisins, and steam coarse grain orchids together.

The coconut pumpkin pie is simple and not fancy, just steam the pumpkin into a puree, mix it with glutinous rice flour and knead it into a dough, and steam it; In order to add depth to the taste, sprinkle some desiccated coconut on the pumpkin pie, the fragrance of pumpkin and the coconut aroma of desiccated coconut are very good, and it is very good to make breakfast or take with you in case of hunger.

Tools Raw materials.

More pumpkin (200g).

Glutinous rice flour (140g).

Flour (10 grams).

Desiccated coconut (20g).

1 tbsp salad oil.

Sugar to taste. Method steps.

1 7 Step by Step Reading.

Peel and slice the pumpkin.

Microwave the pumpkin slices on high heat for 5 minutes until cooked through.

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Press the pumpkin into a puree, add a little sugar and mix well.

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Take a plate, smear it with oil, make the dough into a small round cake shape, put it in the steamer, steam it for 10 minutes over medium heat, take out the pumpkin pie, sprinkle with the dececrated coconut and serve.

There are several ways to make pasta with pumpkin: pumpkin steamed buns, pumpkin cakes, first peel and cut the pumpkin into pieces, steam and press it into a puree, add flour, after yeast fermentation, knead it into a steamed bun shape, proofing for ten minutes, and then steam about fifteen in the pot to get out of the pot, pumpkin pie is to add starch to the pumpkin puree and knead it into a dough and then make it into a small cake, fry it on both sides and get out of the pot.

Here's how to make pasta with pumpkin:1. Pumpkin pie. 200 grams of pumpkin, appropriate amount of glutinous rice flour.

First of all, peel and remove the pumpkin, rinse it with water, cut the pumpkin into thin slices, steam it in the pot, pound the pumpkin slices into pumpkin puree with a rolling pin, add glutinous rice flour in small quantities, live it into an appropriate amount of soft and hard pumpkin dough, arrange it into a long strip and put 5-6 noodles under it, and then rub each flour agent by hand, the shape is similar to a rice ball, brush the bottom of the pan with oil, and gently put the pumpkin pie into the pot and beat **. Fry over low heat until one side is golden brown and then turn it over, fry it for about 3 minutes or so, fry until the cake is slightly bulging, and press it with a spatula to rebound immediately without collapsing.

2. Pumpkin blossom steamed buns. 280 grams of pumpkin, wash and peel and steam in a pot, add 20 to 30 grams of sugar, press the pumpkin into a fine puree, then add 2 eggs, stir evenly and put in 4 grams of yeast, stir until the yeast is completely melted, put in eggs to make the taste more soft, and then add 400 grams of low-gluten flour respectively, low-gluten flour to make the steamed bread bloom. Knead it a little and let it grow for 15 to 20 minutes to prevent gluten from forming, the higher the gluten, the less likely it is for the steamed bun to bloom.

Roll the steamed bread embryo into a round, cover with plastic wrap and let it grow for 10 to 15 minutes, steam it in a pot under boiling water for 20 minutes, turn off the heat and simmer for 5 minutes.

3. Pumpkin buns. 500 grams of flour, 160 grams of pumpkin, 6 grams of yeast, 3 grams of sugar. Peel and cut the pumpkin into thin slices, steam, put in 3 grams of yeast, grind into pumpkin puree, add about 200 grams of flour, knead into a smooth dough, cover with plastic wrap and let the warm place grow twice as large, then use the remaining 300 grams of flour and form a dough, add 3 grams of yeast to 180 ml of warm water to dissolve, pour into the flour, stir into a dough with chopsticks, knead into a soft dough, cover with plastic wrap and ferment to 2 times the size.

Both kinds of noodles are all fermented, the dough is taken out, the dough is kneaded and exhausted, and then kneaded into long strips, under 10 12 small agents of uniform size, roll out the white dough into the shape of bun skin, put pumpkin dough, close the mouth with the method of wrapping buns, cut the cross shape with a knife, cool the pot under water, steam for 15 minutes, steam for 5 minutes after steaming and simmer in the pot for 5 minutes.