The method for making pumpkin milk aroma steamed buns
Pumpkin Milk fragrance Steamed bun is a nutritious and tasty side dish. The key to making this dish delicious lies in the ingredients and preparation steps.Cooking Network The editor will introduce the simple recipe for pumpkin milk steamed buns in detail.
Pumpkin milk steamed bun Ingredients Introduction
Main ingredients:
Unpeeled pumpkin (180 grams) Ordinary Flour(260 grams)Milk powder(30 grams) Active dry yeast (4 grams)
Auxiliary materials:
Sugar (25 grams) Salt (2 grams)
Steps for making pumpkin milk steamed buns:
1. Peel and cut the pumpkin into small pieces, place them in a pot.Steam the pot until cooked through.
2. Add sugar to the steamed pumpkin immediately while it's still hot using a spoon to mash it into a paste; set aside to cool down.(Sugar should be added when hot to melt better)
3. Put flour in a large bowl, place salt and milk powder at two corners of the bowl. Leave an opening for yeast, pour a little warm water to activate the yeast.
4. When the pumpkin paste is not too hot anymore, add it to the flour mixture with a fork to mix.
5. Mix until dough-like, do not add all the pumpkin paste at once. Adjust more if the dough feels dry; just make sure it's neither too hard nor too soft.
6. Knead into a smooth ball of dough, cover with plastic wrap and let it rise in a warm place. In cold weather, this process may take longer.
7. When the dough has risen to about 2.5 times its original size, use your finger dipped in dry flour to poke a hole; if the dough does not retract and there are many small cavities inside, it is ready.
8. Dust some dry powder on the kneading board, knead the dough thoroughly to release air bubbles; stop when no large holes are visible.
9. Place the dough in the center of the kneading board with extra flour.
10. Use a rolling pin to roll out into a large sheet.
11. Trim off the uneven edges.
12. Roll up from one side, apply some water or oil on the surface if needed.
13. Roll into a long strip and shape it.
14. Cut the middle part first; try to make the pieces as uniform in size as possible.
15. Continue cutting until all the dough is formed into individual buns.
16. Place on a steaming rack, use silicone baking mats if available or grease with oil if not. Any remaining dough can be shaped into rounds or other forms without waste.
17. Let the dough rise again; I let it rise for 20 minutes in cold weather.
18. Steam over high heat for 10 minutes, then switch to medium heat for another 5 minutes before turning off the heat. Do not open immediately after steaming.
19. Let sit for 3 minutes before lifting the lid quickly. Golden yellow milk steamed buns are ready! Couldn't resist and ate two while still hot.
Tips:
Pumpkin is very moist, and flour has different absorption levels; therefore, do not add all the pumpkin paste at once. I still had some leftover pumpkin paste. Just adjust according to your needs—add more dough if it feels dry or add more flour if it's too wet.Sugar Add according to personal preference.
