How to make pumpkin milk-flavored steamed buns

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  1.Peel and cut the pumpkin into small pieces and steam it in a steamer.

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  2. Add white sugar to the steamed pumpkin and press it with a spoon until it becomes muddy.Set aside to cool.(Add white sugar while it is hot to melt it)

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  3.Put flour into a large basin , salt and milk powder are placed in two corners.Make a hole in the middle and add some warm water to activate the yeast.

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  4.At this time, the pumpkin puree is not hot anymore.Pour the pumpkin puree into the flour and use it.Stir with chopsticks.

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  5. Stir until it becomes fluffy.Do not add all the pumpkin puree at once.If you feel the dough is dry, add a little more.You can make sure it's just the right amount of softness and hardness.

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  6.Knead into a smooth dough, cover with plastic wrap and let it ferment in a warm place.In cold weather this process will take a little longer.

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  7. Let it grow to 2.5 times in size.Use your fingers to stick dry flour on it and poke it.If the holes do not shrink, it means the fermentation is successful.If there are many honeycombs, it means the fermentation is complete.

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  8. Sprinkle dry flour on the kneading mat, knead the dough for a while to deflate, and cut it It's ok if there are no large holes.

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  9.Put the dough in the middle and sprinkle more dry flour on the kneading mat.

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  10.Use a rolling pin to roll the dough into a large piece.

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  11.Cut off the excess and uneven parts on both sides.

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  12.Slowly roll up from one side, and apply a little water or oil on the dough..

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  13. Roll into a long strip and rub it a little more.

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  14.Cut the middle part first, and try to cut it into a uniform size.

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  15.Cut all the green embryos in turn.

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  16. Place it on the steaming rack, mine has silicone to prevent sticking, but there is no You can also apply oil.The excess dough can be rolled into balls or shaped into other shapes, don’t waste it.

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  17. The dough was much bigger after the second proofing.It took me 20 minutes in cold weather..

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  18.Cold water in the pot, steam over high heat for ten minutes, then turn to medium heat and continue to steam for five minutes.You can turn off the heat! Do not open the lid immediately.

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  19. After three minutes, quickly remove the lid.The golden milky steamed buns are ready! I couldn't help but kill two of them while they were hot.