Xinliang Flour - The picture of the finished product has been stored for too long [Kuaishou Pumpkin Steamed Buns]

Overview

Kuaishou Pumpkin Steamed Buns, the picture of the finished product has been saved for too long. The process of making this small steamed buns is a bit like baking scones. The reason why it is called quick is because after it is left to rest, it is fried directly in the pan. The finished pumpkin steamed buns have a golden appearance and each one is swollen. It is also a good idea to have a pleasant afternoon tea snack.

Tags

• staple food
• home cooking
• children
• breakfast
• steamed bun hanamaki
• baking powder
• egg
• oil
• pumpkin
• sugar
• xinliang bread flour
• salt

Ingredients

Steps

1. 1 Kuaishou Pumpkin Steamed Buns use Xinliang bread flour, but the picture of the finished product has been stored for too long. I would like to thank Gourmet World n.n again

   

2. 2 Peel the pumpkin, wash it, slice it and steam it in a pot until it becomes pureed and set aside.

   

3. 3 Mix salt, sugar, baking powder and flour evenly.

   

4. 4 Add the mixed flour to the oil and knead into coarse particles.

   

5. 5 Beat an egg and add the beaten semolina.

   

6. 6 Continue to slowly add pumpkin puree into it and mix into a dough.

   

7. 7 Roll out the mixed dough until it is about 3mm thin.

   

8. 8 Let it sit for about ten minutes, put it into a greased rice cooker, sprinkle a little water, and press the cook button to automatically keep warm for about twenty minutes. [Sprinkle some nuts for more texture. 】

   

9. 9 Kuaishou pumpkin buns are golden in appearance, and each one looks swollen.

   

10. 10 Kuaishou Pumpkin Steamed Buns, take a look at the internal structure, not bad n.n