Pumpkin two-color steamed buns
Overview
How to cook Pumpkin two-color steamed buns at home
Tags
Ingredients
Steps
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Steam 50 grams of pumpkin and mash it into a puree. Add 150 grams of flour. Add 20 grams of sugar and 1 gram of salt into the flour. Stir evenly. Dissolve 2 grams of yeast with a little warm water (a little warm water is enough because pumpkin puree contains a lot of water). Pour the yeast water into the pumpkin flour and knead it into a smooth dough. Cover with plastic wrap and ferment
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Add 20 grams of white sugar and 1 gram of salt into 150 grams of flour, stir evenly, dissolve 2 grams of yeast with about 70 grams of warm water, pour the yeast water into the white flour, knead into a smooth dough, cover with plastic wrap and ferment
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After about an hour, the pumpkin dough fermented to twice the size of the original dough (the temperature is high in summer, so the dough ferments quickly, but in winter it ferments slowly)
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The white dough also ferments until it doubles in size
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Take out the fermented dough and roll it into a rectangular shape. Fold the two doughs together, roll them up from one end to form a cylinder, and then cut them into small pieces of the same size
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Pour cold water into the pot, place the steaming rack in the pot, place the shaped steamed bun embryos on the steaming rack, and let them rise for the second time until doubled in size
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After the second proofing, steam over high heat. Steam over high heat for 5 minutes, then turn to medium heat and steam for 10 minutes. Turn off the heat, do not open the lid first, simmer for 3-5 minutes, then open the lid, and the fragrant and plump steamed buns will be out of the pot.
