Golden silk steamed buns (one-time fermentation method)

Overview

My family bought several old pumpkins when they were cheap. Pumpkins are great. They can grow very well without heavy fertilizers or pesticides. And as long as there are no bruises on the outside, if they are stored in a slightly warm place in winter, the pumpkins can be stored for a long time and can grow long enough to wait until the next spring. The golden pumpkin has a wide range of uses. It can be fried, made into soup, steamed, used as a base for steamed meat and vegetables, and can also be used in Chinese pasta and Western pastries. Pumpkin is rich in nutrients. Long-term consumption also has the functions of health care, disease prevention and treatment. The special nutrients it contains can enhance the body's immunity, prevent arteriosclerosis of blood vessels, and prevent cancer. It is regarded as a special health vegetable. Students who want to know the nutritional value of pumpkin can go to Dog Food. (Friendly reminder: Some people’s skin will temporarily turn yellow after eating too much pumpkin...)

Tags

• staple food
• home cooking
• skills
• flour
• old pumpkin
• white sugar
• yeast
• milk
• vegetable oil

Ingredients

Steps

1. 1 White dough. Dissolve the yeast in warm water, take 300 grams of flour, add a tablespoon of sugar, and stir with chopsticks until there is no dry powder.

   

2. 2 After kneading into a ball, let it sit for 5 minutes.

   

3. 3 Using the folding method, continue kneading into a smooth but not sticky dough. Cover with plastic wrap and let rise for 10 minutes.

   

4. 4 Peel the pumpkin, wash and cut into thin slices.

   

5. 5 Put it in the microwave and cook on high heat for 6 minutes. After taking it out, let it cool slightly, and then use a food processor to puree the pumpkin.

   

6. 6 Take 300 grams of flour, add a tablespoon of sugar and yeast powder, pour in pumpkin puree and an appropriate amount of milk, and stir with chopsticks until there is no dry powder.

   

7. 7 After kneading into a ball, let it rest for 5 minutes, then continue kneading into a smooth and non-sticky dough.

   

8. 8 Cover with plastic wrap and let rise for 10 minutes.

   

9. 9 Roll the yellow dough into a rectangle about 40 cm long and 20 cm wide.

   

10. 10 Brush with vegetable oil.

    

11. 11 After folding, brush with a layer of vegetable oil.

    

12. 12 Then cut into noodles of about 0.3 cm and brush with a thin layer of vegetable oil to prevent sticking.

    

13. 13 Roll the white dough into a rectangle about 30 cm long and 15 cm wide. It can be thicker or thinner, depending on the size of the dough.

    

14. 14 Unfold the yellow noodles, slowly stretch them with your hands, and spread them on the rolled white dough.

    

15. 15 Roll the white dough tightly into a cylinder and knead it evenly with your hands.

    

16. 16 Cut the dough into evenly sized pieces and divide into 6-7 equal parts.

    

17. 17 Place in a steamer and cover until doubled in size. In order to speed up the fermentation in winter, you can first put some water in the pot and heat it to about 60 degrees. After turning off the heat, put the steamer on it for fermentation.

    

18. 18 After the water is boiled, steam over high heat for 15 minutes, then turn off the heat and cover for 3-5 minutes before opening the lid.

    

19. 19 Finished product.