How to wrap steamed buns with pumpkin, and how to make pumpkin buns?

Ingredients: 800 grams of flour, 500 grams of pumpkin.

Excipients: 4 grams of salt, 2 grams of chicken essence, 15 grams of blended oil, 200 grams of persimmon pepper, 8 grams of sesame seeds, 200 grams of fermented seeds.

How to prepare pumpkin buns:

First of all, soak the fermented rice in water in advance, because this is dry and cannot be mixed with noodles without soaking.

Then, add the soaked yeast to the flour. Add an appropriate amount of water and noodles to make the noodles softer.

<> prepare an appropriate amount of pumpkin and green peppers, wash them and set aside.

Shred the pumpkin with a sassafras threader, then add a pinch of salt to squeeze the water out.

Then chop the pumpkin into crushed pumpkin with a knife, chop the green pepper as well, and pour in the seasoning. Heat the oil in the pan, pour it on the prepared seasoning and stir well when the oil is hot.

Knead the dough up, then knead it into small pieces, and then roll out the small pieces into the dough.

Put the pumpkin filling into the rolled bun wrapper.

Finally, wrap all the edges together.

Boil the water in the pot, wait for the water to boil, put the wrapped buns, and steam for about 15 minutes to get out of the pot.

You can steam the pumpkin and puree it into a pumpkin puree, or you can mix it in the wrap and make the filling with other ingredients.

Wash the pumpkin, peel it, cut it, cut it into several petals, put it in the steamer and steam, after the pumpkin cools, crush it by hand or crush it with a spoon, the ratio of flour and pumpkin is 1:1, first take the pumpkin puree, sprinkle it with yeast and mix well (remember that it is one-half of the amount of yeast you want to use when you make dough), and then put flour and sprinkle the remaining half of the yeast, mix the flour and pumpkin and mix well, depending on the situation, if you feel very dry, you can put some warm water, mix it, cover the basin with a lid, put it in a hotter place, cover it with a thick back, In about five hours, the noodles can be served, and the buns can be wrapped.

Make a pumpkin puree (the pumpkin is ripe) and wrap it in a bun.

Ingredients: 300 grams of cake flour, 150 grams of minced meat, 150 grams of winter melon, 30 grams of grifoli, 200 grams of pumpkin, 3 grams of oil.

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1. The winter melon and pumpkin are steamed together, and the maitake flowers are soaked in water.

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2. Grab the water of the winter melon, chop it, and chop the ash tree flowers.

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3. Add the minced meat with the ash tree and winter melon puree.

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4. Add oil, salt, oyster sauce and pepper.

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5. Stir well and set aside.

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6. After steaming, the pumpkin is pressed into pumpkin puree.

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7. Mix flour, salt and yeast well.

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8. Add the pumpkin puree in batches.

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9. Stir into cotton wool.

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10. Then knead the dough until smooth.

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11. When the dough rises to twice the original size.

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12. Exhaust.

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13. Divide into several small dough and let rise for 10 minutes.

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14. Take a small portion of dough and roll it thin.

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15. Put an appropriate amount of minced meat.

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16. Wrap up.

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17. Put it in the steamer and let it rise again for 30 minutes.

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18. Steam over high heat for 15 to 20 minutes.

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19. Remove from the pot.

Pumpkin puree, flour, sugar, method: 1, prepare pumpkin puree, pumpkin puree and sugar mix well, 2, take an appropriate amount of flour and add an appropriate amount of sugar and pumpkin puree and evenly, 3, knead into a dough, 4, knead into a small circle, 5, flatten the small circle with the palm of your hand, 6, wrap it in pumpkin puree, 7, and then make a round bread, put the mouth down on the plate, 8, and then use a tool to press the pumpkin bun into pumpkin petals, 9, put it into a steamer with a compartment and steam for 10 minutes.

【Pumpkin buns】

Ingredients: pumpkin, yeast powder, sugar, celery, shallots, pork, soy sauce, oyster sauce, salt, cooking oil, chicken powder, ginger, thirteen spices, Sichuan pepper powder.

Production steps] 1. Prepare an appropriate amount of pumpkin, remove the skin of the pumpkin, cut it into thin slices, put it on a plate, steam it in a pot with cold water, and steam it. After the pumpkin is steamed, take it out and mash it to cool, add yeast powder when the temperature reaches about 37 degrees, and then stir it well. Prepare a large, clean basin with an appropriate amount of flour and pour the well-mixed pumpkin paste into the flour.

A small amount of white sugar is added, and the purpose of adding white sugar is to promote the fermentation of yeast. Then add the flour in small quantities several times. The subordinates knead into a smooth dough, cover with plastic wrap and ferment for about an hour.

2. Prepare an appropriate amount of celery, wash the celery, remove the roots, and then chop it. Chop it and put it on a plate, sprinkle with a pinch of salt and kill the moisture in the celery. Prepare an appropriate amount of shallots, clean and chop the shallots, and then put them on a plate for later use.

After preparing an appropriate amount of pork, slice the pork first, then chop it into minced meat, put it in a large bowl with a clean face, and set aside. Next, add a small amount of salt, oyster sauce, soy sauce, cooking oil, chicken powder, minced ginger, thirteen spices, and Sichuan pepper powder to the pork filling, and stir well with chopsticks. Add desert moisture celery to the minced meat, squeeze out the water from the vegetables before adding it, then add the green onions, and stir them well with your hands, so that the mincing is ready.

3. The noodles have almost fermented, take out the noodles and knead them on the panel, drain a row of air, knead them for a long time, and fully discharge the air in the dough. After the air is exhausted, knead it into a long strip, cut it into small pieces of uniform size, knead the small agents round, then press them flat, and roll them into a dough sheet with thin edges and thick middle. After the dough sheet is rolled, start to wrap the filling, put the meat filling in the middle of the dough, then pinch the edge of the dough and pinch the pleats in one direction, and finally give him a bun to wrap and make it, after all is done, put it in the pot and steam it over high heat for about 15 minutes.

When the 15 minutes are up, it will be ready to cook, and a very delicious pumpkin bun will be ready.

【Tips】All the ingredients and condiments used above should be appropriately added and prepared according to your own taste and amount of food, and it is not advisable to prepare too much, so as not to cause unnecessary waste. If you don't finish eating it at one time, you can first put the bun in a cool place or in the refrigerator to preserve, but it should be noted that it should be sealed and stored to prevent the water on the bun skin from evaporating, and it will not taste good when you eat it again, and it will not affect its texture and taste too much.

Hello, pumpkin bun wrap wrap method: pumpkin steamed with a spoon into a puree, add an appropriate amount of sugar while hot, stir well, add 80 grams of pure milk and stir evenly, feel not hot in adding yeast powder, stir evenly again, stand for 5 minutes, wait for yeast fermentation, a pound of pumpkin with a pound and a half of flour, the ratio is one to one point five, a pound of flour 5 grams of yeast, the proportion of sugar is a pound of flour 2 taels of sugar, so that it is slightly sweet and the taste is the best, a pound of flour 15 grams of oil is used. Pour the pumpkin rot into the flour, stir it into a flocculent shape, pour cooking oil, and then knead it into a smooth dough, after the dough is kneaded, seal it in a warm place to ferment, exhaust it in the kneading dough, and then divide it into long strips, cut it into even small pieces, and roll it into a dough with a thick middle and a thin edge.

How to make pumpkin bun filling: Rub the pumpkin into shreds, add a spoonful of edible salt, don't use too much salt, marinate for 20 minutes after stirring evenly, chop the noodles soaked in advance, chop the green onion and ginger, scrambled eggs, pepper, thirteen spices, pepper noodles, shrimp skin fungus crushed, white sugar sesame oil, peanut oil, pumpkin pickled and squeezed dry water and stomp into a filling.

Pumpkin bun home cooking:Ingredients: 300 grams of low-gluten flour, 150 grams of minced meat, 150 grams of winter melon, 30 grams of grifoli, 200 grams of pumpkin.

Excipients: 3 grams of oil, 3 grams of salt, 3 grams of oyster sauce, 1 gram of pepper, 3 grams of yeast.

Steps: 1. Steam the winter melon and pumpkin together, and soak the maitake flowers in water.

2. Grab the water of the winter melon, chop it, and chop the ash tree flowers.

3. Add the minced meat with the ash tree and winter melon puree.

4. Add oil, salt, oyster sauce and pepper.

5. Stir well and set aside.

6. After steaming, the pumpkin is pressed into pumpkin puree.

7. Mix flour, salt and yeast well.

8. Add the pumpkin puree in batches.

9. Stir into cotton wool.

10. Then knead the dough until smooth.

11. When the dough rises to twice the original size.

12. Exhaust.

13. Divide into several small dough and let rise for 10 minutes.

14. Take a small portion of dough and roll it thin.

15. Put an appropriate amount of minced meat.

16. Wrap up.

17. Put it in the steamer and let it rise again for 30 minutes.

18. Steam over high heat for 15 to 20 minutes.

19. Remove from the pot.

The steamed buns made from pumpkin are much softer and glutinous than pure flour buns, and they are sweet and sweet, and they are particularly delicious.

1. Dough: 500g flour, 250 280g water, 4g yeast.

2. Filling: pumpkin, fungus, eggs, green onions, salt, a little cooking oil, a little sesame oil.

3. Practice. 1) The yeast is dissolved in water, and flour is kneaded into a dough that is neither soft nor hard. Round the back cover and make it twice as large as the plastic wrap in the warm area.

2) Wait for the process of making noodles, and the mountain celery can be made into the filling. Peel and rub the pumpkin, scramble the eggs, chop them, soak the fungus and cook for 5 minutes, chop them, add green onions, oil and salt and mix the filling well.

3) Roll the dough into long strips and cut into small pieces. Press flat and roll out the skin. Fill in the stuffing, wrap it into buns, and remember to ferment the wrapped buns twice until they become a little fatter before steaming in the pot.

4) Add water to the pot first, then put the buns into the steaming drawer, put the fat buns after putting them, and then **, 20 minutes after the water boils, you can simmer for a few minutes after turning off the first filial piety fire.

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.

Pumpkin, cabbage, shrimp skin, fresh meat bun.

Material. Ingredients for bun pickles: 200 grams of peeled pumpkin, 700 grams of flour, 8 grams of dry yeast, 200 grams of water, filling ingredients:

500 grams of cabbage, 150 grams of pork, 20 grams of shrimp skin, 50 grams of carrots, 3 2 teaspoons of salt, 1 teaspoon of sugar, 1 2 teaspoons of monosodium glutamate, 1 2 teaspoons of pepper, 1 teaspoon of cooking wine, 1 teaspoon of Maggi soy sauce, appropriate amount of green onion and ginger.

Method. 1. After steaming the peeled pumpkin softly, grind it into pumpkin puree with a small spoon and dry it until it is not hot, put the flour, pumpkin puree and dry yeast into a basin and mix well, add water in batches and knead it into a uniform dough, cover it with a damp cloth and send it until the original volume of the dough is twice as large.

2. Wrap the cabbage into shreds with a grater knife, add 1 2 teaspoons of salt and marinate for 5 minutes, rinse with water and squeeze out the water.

3. Finely chop the pork and carrots, mince the green onion and ginger, and wash the shrimp skin.

4. Stir-fry chives, ginger and garlic from the oil pan, add pork and carrots, shrimp skin and cooking wine, Maggi fresh soy sauce and pepper and stir-fry slightly, put in cabbage after cooling, add salt, sugar and monosodium glutamate and mix well.

5. Knead the fermented dough until it is completely exhausted, knead it into long strips and divide it into agents, press the agents flat by hand and then roll them into a thick bun skin with a thick middle and thin edges, wrap the filling into a bun green blank, cover with a damp cloth and make it for 15 minutes.

6. Add enough water to the steamer, smear a layer of vegetable oil on the cage drawer, put the buns one by one, cover the high heat and boil over low heat to steam for 15 minutes, turn off the fire for 3 minutes and then open the lid and take it out.

Tips: 1. The pumpkin must be steamed soft, and the pumpkin puree is delicate.

2. The water content of pumpkin is different, so the amount of water added to the dough should be adjusted appropriately according to the situation.

3. Some of the fillings will be easier to mature when they are steamed.