Ingredients
Pumpkin puree ( 100g ) | Four ( 200g ) |
Yeast ( 2 grams ) | Fermented green dough ( a little ) |
Fermented black dough ( a little ) | Fermented white dough (appropriate amount) |
How to make big ox steamed buns
1. Steam the pumpkin and drain off excess water
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2.Crush into puree and let cool to about 30 degrees
3.Add yeast and mix well
4.Add flour and mix into a flocculent form
5.Knead into a smooth dough, seal and ferment until doubled in size
6.Knead the fermented dough evenly and deflate the air
7. Divide into several small portions and roll into oval shapes
8.Knead one end into a cake shape
9. Use scissors to cut out the feet and The shape of hands
10.Use a scraper to press out the texture on the middle hand
11.Use black noodles to make cow eyes
12.Use green dough to make a small flower and stick it in the middle of the belly
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13.Use white flour to make round cake crust
14. Then use the black flour to make a horn shape and stick it in the middle of the white dough
15.Take white dough as a Just put the hat on the cow's head
16.Put it into a steamer lined with drawer cloth.Steam over low heat in a pot with cold water for 10 minutes
17.Turn off the heat and simmer for 1 Just minutes, take it out of the pan and plate it
Tips Shi
The dough is 2 points softer than the dumpling wrapper dough and 3 points harder than the bun dough.The steamed buns produced in this way are not easy to deform.The quality of the flour will also affect the smoothness of the steamed buns.
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