Ingredients
Flour ( 400g ) | Raw pumpkin ( 400g ) |
Clear water ( 40g ) | Walnut kernels ( 100g ) |
Brown sugar ( 100g ) | Yeast ( 5g ) |
Dry flour ( Two tablespoons ) |
1.Prepare ingredients
2.Peel the pumpkin Slice and microwave on high heat for six minutes
3.Crush the pumpkin into a puree with a spoon
4.Put the pumpkin puree into the flour, make a groove in the flour and add the yeast
5.When the pumpkin puree is not hot, mix the pumpkin puree and flour thoroughly p>
6.It can form a ball when pinched, but it is very loose
8.Make the dough into a round shape and make it three-glow (surface light, basin light, hand light), cover with plastic wrap and let it ferment in a warm place
9.Preheat the oven to 130 degrees for two minutes, add walnuts and bake for 8 minutes p>
10.Take it out, let it dry for a while, put it in a food bag, and mash it with a hard object
11.Put brown sugar and walnut kernels in a basin, and add two tablespoons of dry flour
12.Stir evenly
13. Let the dough double in size and press it with your fingers until it does not shrink back
14. Place the dough on the dough board and knead it until it is smooth and there will be no big air bubbles inside.
15.Knead the dough into long strips and cut into equal amounts
16. Roll the dough into a sheet and fold the edges back to form a triangle
17.Turn the dough over and put an appropriate amount of sugar filling in the middle-
18.Pinch the three corners together
19.Pinch the edges tightly
20. Do it all and set it aside for the second step.Secondary fermentation
21.If the sugar packet becomes obviously bigger, steam it in a pot
22.Steam over high heat for twenty minutes, then steam for another three minutes
23.This is made with a mold, and the pattern will not be obvious after it is made
24.Finished product picture
7.Add water in small amounts and several times, and knead into a dough without dry powder
Tips
The water absorption of flour is different, and the water content of pumpkin is also different.You should increase or decrease the water consumption according to your own situation; walnuts You can also stir-fry the kernels in a clean pan; add flour to the sugar filling so that the sugar will not flow after steaming; you can freely play with the shape; you can steam more at a time and store them in the refrigerator, which is very convenient when you heat them up when eating.
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