How to Make Pumpkin Walnut Red Sugar Buns

How to make it Pumpkin rice flour nuts mango Are pumpkin and walnut red sugar buns delicious? Actually, making pumpkin and walnut red sugar buns is not complicated.recipe Prepare the materials and tools needed for making pumpkin and walnut red sugar buns, follow the steps below, and you will definitely be able to learn how to make them and create your own delicious treat!

Pumpkin and Walnut Red Sugar Buns Ingredients introduction

Raw pumpkin (400 grams) Water (40 milliliters) Walnuts (100 grams) Yeast (5 grams) Dry rice flour(two tablespoons)

Steps for making pumpkin and walnut red sugar buns:

Prepare the ingredients

Peel and slice the pumpkin,Microwave on high for six minutes

Use a spoon to mash the pumpkin into a paste.

Transfer the pumpkin paste into the flour, make an indentation on top of the flour and place the yeast in it.

Mash the warm pumpkin until it is not too hot to handle, then mix it thoroughly with the flour.

The dough should form a loose ball when pressed together.

Gradually add water little by little until the dough becomes smooth without any dry bits.

Rinse and knead the dough until it shines on your hands, bowl, and surface.

9.Cover the dough with plastic wrap and let it rise in a warm place. Preheat the oven to 130 degrees for two minutes,

Place the walnuts in the oven and bake them for eight minutes.

Remove and cool slightly before putting them in a food bag and smashing them.

In a bowl, mix brown sugar, smashed walnuts, and two tablespoons of dry flour.

Mix until well combined.

Let the dough rise to double its size. Press it with your finger; if there is no indentation, it is ready.

Roughly knead the dough on a flat surface until there are no large bubbles inside.

Divide the dough into equal portions and roll them into long strips.

Cut each strip into thin sheets and fold one edge to form a triangle.

Place a small amount of filling in the center.

Seal the three corners tightly.

Fold the edges firmly.

After making all, let them rest for secondary fermentation.When the buns have noticeably increased in size, they are ready to be steamed.

Boil the buns over high heat for twenty minutes and then steam for an additional three minutes before removing them.

These were made using a mold; the design was not visible after rising.

Here is the finished product.