Xiaohua steamed buns
Overview
My children love to eat steamed buns. My mother’s occupational disease is that in addition to wanting every piece of food her children eat, it must be delicious and nutritious. So I love making fuss about steamed buns. In addition to the most basic soy milk (fresh milk) and whole wheat, I also add nutritious ingredients such as sweet potatoes, pumpkins, and black sesame seeds into the steamed bun dough to make them. This fresh and energetic little flower steamed bun has purple sweet potato and pumpkin flavor. The color and shape are very popular among children. The most important thing is that it is easy to make!
Tags
Ingredients
Steps
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Cut the pumpkin and purple sweet potato into pieces and steam them until they are pureed. Mix all the ingredients for the dough evenly and knead until it is shiny (surface gloss, pot gloss, and hand gloss, about 15 minutes). Then cover the dough with a cloth and let it ferment until doubled in size (about 50-60 minutes in winter)
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Divide the fermented purple sweet potato dough into a 65g portion and roll it into a round shape. Divide the fermented pumpkin dough into a 45g portion and roll it into a round shape. Flatten the purple sweet potato dough and put pumpkin dough in the center
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Then wrap and round
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Flatten it and cut it into eight equal parts with a knife (about 1 cm from the center, I cut it into four equal parts first and then cut it in half)
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Turn each piece of dough outwards to give it a beautiful petal shape, and then ferment for 15 to 20 minutes (the skin of the dough will be taut and have the feeling of white bubbles, longer in winter and shorter in summer). Finally, put it into a Datong rice cooker, put a cup of water in the outer pot and press the power button. It will be done after it jumps up.
