Pumpkin and onion-flavored pork floss steak buns
Overview
The simple puff pastry is filled with the golden color of pumpkin, the aroma of shallots, and the texture of silky texture. Let’s get started quickly.
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Ingredients
Steps
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Steam the pumpkin and grind it into puree. Take 105 grams and pour it into the bread machine in the order of liquid first and then powder (except butter). Start a kneading program and knead the dough to the expansion stage.
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After completing a kneading program, add butter and continue to start a kneading program until the dough pulls out a film.
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Leave the dough to ferment for 2.5 times in size. If you poke a hole with flour and it doesn't spring back, it means fermentation is complete.
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Take out the fermented dough, press to deflate and divide into 6 equal parts.
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Roll the noodles into long strips, then add appropriate amount of pork floss.
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Pinch both sides of the dough toward the middle, with the seam facing down.
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Make 6 portions of dough in sequence and put them into an 8-inch non-stick square mold for the second batch.
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After the dough has risen for about 8 minutes, brush the surface of the dough with egg wash.
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Cut 3 strips of silicone paper of equal width, place them on top of the dough at intervals, and sprinkle with chopped green onion.
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Then pick up the silicone paper and cover it with the chopped green onions, and sprinkle some flour on the empty space.
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Preheat the oven to 165 degrees, take it out of the oven after 25 minutes and let it cool.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
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Finished product picture.
