How to make milk-flavored pumpkin steamed buns

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  1.Prepare raw materials

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  2.Peel the skin and seeds from the pumpkin, cut into slices, and steam in a steamer.Then use a food processor to puree.Friends who like a grainy texture can also crush it with a spoon to make it more chewy.

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  3. After the pumpkin puree has cooled down until it is not hot, add yeast and mix evenly, then add Sift the flour and milk powder.You can add flour directly without a sieve, but the texture will not be as fluffy.Knead the mixture until it forms a smooth, non-sticky dough.Add water or flour depending on how dry or wet the dough is.Then cover with plastic wrap and ferment at 38°C for one hour until doubled in size.If there is no fermentation box, you can also put it on the hot water pot left over from steaming the pumpkin, which can shorten the fermentation time

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  4. Dip some flour with your fingers and insert it.If the dough does not collapse, it will be fermented

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  5.Knead the dough a few times and roll it out with a rolling pin to remove the air in the dough.Be careful not to flatten the dough.

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  6. Cut the dough into pieces of about 50 grams, put them into a steamer, and let them rise for 15 to After 20 minutes, the steamed buns will be softer

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  7. Steam over high heat for 15 minutes and rebound quickly after pressing and collapse Indicates cooked.Plate and enjoy your meal!