Health benefits
White sugar: low protein
Ingredients
Pumpkin puree ( 200g ) | High-gluten flour ( 500g ) |
Yeast ( 2 grams ) | Black sesame filling ( 70g ) |
White sugar ( 90 grams ) | Salt ( 1g ) |
Water ( appropriate amount ) |
Pumpkin buns How to make
1.First cut the pumpkin into thin slices and add Steam in a pot, then puree with a food processor.Set aside.
2. Then pour all the flour and other ingredients into the basin and stir evenly, except for the water.
3. Then add an appropriate amount of warm water and knead for about 20 minutes to form a smooth dough.Let sit for 15 minutes.
4. Then take a small dough, flatten it with a rolling pin until it is slightly thicker in the middle and slightly thinner on the edge point.
5. After the sesame seeds are fragrant, add sugar and put them in a food processor to grind.Used to make traps.
6. Place the wrapped buns in a warm place to ferment.Once fermented, put them into a cold water pot Steam for about 10 minutes.
7.Here is a cooked pumpkin soft bun.
Tips
When kneading the dough, you can add 15 grams of lard to make the buns soft and white when cooked.Knead the dough until it is smooth.The longer you knead, the better the taste and the chewier the dough.My buns are fermented once, but they can also be fermented twice.
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