How to make pumpkin matcha steamed buns

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  1.Peel the pumpkin, steam it and let it cool.Take two stainless steel iron basins, pour half of the flour into each, add pumpkin to one, and mix the pumpkin and flour with your hands.Do not add water during this process.After the pumpkin and flour are combined, add yeast water evenly, stir the flour with your hands, and wait until
  Start kneading when most of the flour has begun to clump.Do not wait until all the flour clumps.(It is important to note that this process is very important.Last time I added too much water, which made the dough very soft and difficult to ferment.) While kneading, mix the dry flour in the basin until the dough is formed, and then knead the dough repeatedly to make the steamed buns softer.Strong.

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  2. Add two spoons of matcha powder to the flour in another basin, without adding water, and use your hands Stir to combine.After the flour and matcha powder are evenly combined, add the yeast water.Repeat the key points and steps of kneading the noodles in step 1 to make the noodles well.

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  3. After the dough is cooked, cover it with a damp cloth and let it ferment at room temperature for an hour.This time my facial hair turned out particularly well and was very fluffy.

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  4.After the dough is ready, roll it into long strips and cut into small pieces.Flatten it and make the rod into a round piece.Be careful to make it thin, otherwise the rose will be thick at the back.This is my lesson.Haha

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  5.Place the matcha and pumpkin slices on top of each other in order, and cut them from the middle with a knife.Mine is ugly.Ha ha.

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  6. Gently roll up along one side, then arrange the rose petals and shape them.Still ugly.

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  7. Add cold water to the steamer, cover it with a damp cloth, put in the steamed buns and start steaming.I found it too troublesome, so I made steamed buns directly from the remaining flour.The matcha looked pretty good before I put it in the pot, but I was stunned when I came out.Faint

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  8.It’s done.