Why do I use pumpkin puree steamed buns like dead noodles?

The main reason is that you don't add baking powder to it, so it's best to add a little baking soda to it.

You use pumpkin, and your steamed steamed buns are like dead noodles, that's because you put a little less baking powder when you steam the steamed buns.

This is because pumpkin puree is not fermented, which can be done with too much pumpkin puree. Add pumpkin puree beautifully, grasp the amount of fermented noodles and put the right amount of alkali

Steamed buns steamed with pumpkin puree need to be filled with some baking powder, so that it will swell a little bit, and it will not be like dead noodles.

Hello, when you steam the pumpkin puree, there is less water, so it will be like a steamed bun stone noodles, but it lacks water.

When you use pumpkin puree to steam steamed buns, you should put less pumpkin and more white noodles, and make the white noodles up, so that the steamed steamed buns can be soft and fragrant. If you put less white noodles and use more pumpkin puree, then it will be steamed like dead noodles.

The fermentation is not good, so it is not soaked, so the steamed buns that are steamed like dead noodles are not fluffy.

That's because your dough doesn't rise, it's the same as usual, but with pumpkin.

Hello, isn't the flour fermented badly? If the flour is not brewed well, the steamed steamed bun will not look good, like dead noodles.

This may be a problem with your approach, you don't need to add water to use this pumpkin puree, and I can just put it on top and add yeast after it is bright.

No or less baking powder.

It should not be fully fermented.

If you use pumpkin, you really don't have the same pixel surface, in fact, it may be that your baking powder doesn't work very well.

OK. You try the method of gourd steamed buns.

Ingredients: 1000g flour, 500ml of warm water, 3 teaspoons of yeast, 2 teaspoons of baking, appropriate amount of pumpkin puree.

Dough process: 1. Pour the yeast into warm water, stir to mix it and let it stand for about 10 minutes;

2. Put the flour and pumpkin puree into the pot, dig a small hole in the middle of them, gradually add baking powder and yeast water and stir the flour until it is flocculent;

3. Knead the good dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) for fermentation;

4. After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed.

Steamed bread making: 1. Knead the dough vigorously on the cutting board for about ten minutes, knead until smooth, and try to make the dough blister-free;

2. Roll the kneaded dough into a cylinder and cut it into small pieces with a knife;

3. Arrange the cut dough into a circle;

4. If you don't like the round shape, just sort out the cut slightly and make it a square knife-cut steamed bun;

5. Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oiled paper in the steamer, and put the sorted steamed buns on the drawer cloth with a certain interval in the middle;

6. Cover and steam in a pot with cold water for about 30 minutes, turn off the heat when the time is up.

7. Don't lift the lid of the pot immediately when it is just steamed, because the temperature inside the pot is high and the air pressure is low, and the air pressure outside is high, and the high air pressure outside will flatten the steamed bread, and finger prints or soft and collapsed, so wait for five to ten minutes after the steamed bread is steamed, and then lift the lid after it has cooled slowly, so that the steamed bread will be soft and delicious.

I hope it will be useful to you.

The water is too big and not soft enough, so it's not good.

Can be dyed, the same! The key is, what can be done?

It may be that the ratio of pumpkin to flour is not well matched, pumpkin can not be put too much, the ratio of flour to pumpkin is 2:1, and it must be proofed before steaming the steamed buns, so that the steamed pumpkin steamed buns will not be rotten.

Cut the pumpkin into cubes, cut off the skin and scoop out the pulp, then cut into thin slices and put it on a plate and steam it in a steamer.

Take out the pumpkin on the plate and press it with a spoon into pumpkin puree, the pumpkin puree is cool and set aside, then use a scale to weigh the pumpkin puree.

Pour the flour into a basin.

, add yeast and sugar.

Then add the pumpkin puree.

Stir with chopsticks to form a dough and then mix it with your hands to form a hard dough.

Sprinkle some flour on the cutting board to prevent sticking, knead the dough well, the skin is smooth and delicate, and then knead the dough into long strips and cut into six agents.

Take a medicine and knead it until smooth, be patient, the more you knead the steamed bun, the better it tastes!

The kneaded steamed bun embryo is covered with a cotton cloth to prevent it from drying and cracking. After all the agents are kneaded, you can put it in the pot.

Add enough water to the steamer, if the temperature is low, you can boil the water to 20 degrees and turn off the heat. That is, the water is warm but not hot, and the white cotton cloth is soaked and dried and spread on the mat.

Put in the steamed bread embryo, and leave enough space in the middle to prevent the steamed bread from fermenting and sticking.

Cover the pot lid and rise until the steamed bread embryo swells up, the original dough embryo can be twice the size, don't over-rise, the time is about half an hour.

**, Burn to steam, then adjust to medium heat and steam for 20 minutes. Don't immediately remove the lid to prevent the steamed buns from retracting, wait three minutes before you can open the lid!

Too much water has been added to the flour, or the flour has not risen well.