How to make lollipop steamed buns

• 

  1.Pumpkin Go Braised, cut into pieces and steamed, peeled and pressed into puree

• 

  2. Place it at 40 degrees , add self-raising flour and stir with chopsticks to form a floc, then knead it into a smooth dough, cover it with plastic wrap, and ferment until it doubles in size (Baofan Tips: Pumpkin has a high moisture content, so there is no need to add water when kneading the dough.If you are using purple sweet potato Or sweet potato and flour, you need to add appropriate water)

• 

  3.The method of whitening the dough is basically the same as above , also add milk to the flour, stir with chopsticks to form a fluffy consistency, and then knead into a smooth dough.Cover with plastic wrap and ferment until doubled in size (Baofan Tips: The fermentation time is directly related to the temperature.It will take a longer time when the weather is cool, and a shorter time will be needed in a warm environment, so you can see the dough expand.It is basically ready after it has doubled in size.If you are not sure, take a look.If the inside is even and stringy, it means that the fermentation is complete.)

• 

  4. Sprinkle some dry flour on the chopping board, knead and deflate the two doughs separately, and roll them into long strips (Baofan Tips: The dough must be deflated after fermentation) , novices can repeat the following actions - flatten the dough, fold it, and knead it into a ball until there are no obvious air bubbles in the cross section)

• 

  5.Two noodles of the same thickness and length are twisted into twists and then rolled into a circle

• 

  6.Put enough water in the steamer, heat it until it is warm, place the lollipop steamed buns on the basket, put it in the steamer and continue to steam for 10 minutes

• 

  7. Then turn on high heat and steam for 15 minutes (Baofan Tips: Don’t rush to open the lid after turning off the heat and continue to simmer for 3-5 minutes and then uncover)