Milky Pumpkin Style Steamed Buns

Overview

I have been diving into gourmet food for a long time, but I have never made fancy steamed buns. I happened to have leftover pumpkin puree from the Lantern Festival, so I tried making some fancy steamed buns. Unexpectedly, they were very popular among the children.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed bun hanamaki
• banquet dishes
• flour
• milk powder
• pumpkin puree
• purple sweet potato
• white sugar
• yeast

Ingredients

Steps

1. 1 Use the leftover pumpkin puree from making glutinous rice balls to make steamed buns.

   

2. 2 Mix the milk powder and pumpkin puree into the flour.

   

3. 3 Then dissolve the sugar, add some yeast powder, pour it into the flour, and stir evenly with chopsticks until there is no loose powder.

   

4. 4 Knead into a smooth dough and let it sit for 2 hours until the dough ferments to 1.5-2 times its size (because the temperature in winter is lower, the fermentation time is longer than the temperature in summer, so it is recommended to put it in warm water to ferment faster).

   

5. 5 The risen dough.

   

6. 6 Release the air from the dough and cut into equal portions.

   

7. 7 Roll out the cut dough into thin slices, and make two roses from about 6 pieces of dough.

   

8. 8 Take a piece of dough and roll it into strips to make stamens.

   

9. 9 Stack the remaining 5 pieces of dough one by one and press in the middle with chopsticks.

   

10. 10 Roll the stamens along the dough sheet to form a rose shape.

    

11. 11 For the prepared rose flower steamed buns, boil hot water and steam them for 15 minutes.