Pumpkin steamed buns

Overview

For a southerner who has never made pasta before the age of 30, making steamed buns has always been my Achilles' heel. It may or may not work every time. I asked my neighbor aunt in Xi'an for advice and finally made it happen for sure. I quickly recorded it to avoid forgetting.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• steamed bun hanamaki
• flour
• old pumpkin
• steamed bun improver
• dry yeast

Ingredients

Steps

1. 1 Ingredients: old pumpkin

   

2. 2 Dry yeast and improvers

   

3. 3 Flour and warm water

   

4. 4 Peel and deseed the pumpkin, cut into thin slices, and steam for 15 minutes

   

5. 5 Take out the pumpkin slices and let them reach a temperature of about 30 degrees. Feel the warmth with your hands

   

6. 6 Mix dry yeast, improver and warm water in a small bowl and let sit for a few minutes

   

7. 7 Steamed pumpkin slices and pureed

   

8. 8 Pour in the flour in batches and mix well with your hands while kneading, then add the dry yeast mixture and continue kneading

   

9. 9 Add flour and knead until the dough becomes easier to separate from your hands

   

10. 10 Cover the lid and let it rest. This time it took 40 minutes

    

11. 11 Take out the dough and flour and continue to knead and deflate the dough until it reaches the original size. Divide into desired sizes and form into steamed buns

    

12. 12 Cover with a damp cloth and let rise for the second time, this time it took 1 hour

    

13. 13 Pour cold water into the pot, steam for 20 minutes and turn off the heat (you cannot open the pot lid at this time), simmer for 5 minutes before opening the pot lid, so that the steamed buns will not collapse.

    

14. 14 The finished products are all round and round, I like them very much!