The soft and delicious two-color steamed buns are so simple

Preparation of two-color steamed buns:

Pumpkin, flour, sugar, yeast

1. Peel and peel the pumpkin, cut it into thin slices, and put it in a steamer to steam.

2. Pour the steamed pumpkin into a pot and mash it into a pumpkin puree. When the pumpkin puree is warm, add 10 grams of sugar (the amount of sugar can be added according to your own taste, and if you like to eat sweet, you may add more), 5 grams of yeast, and stir well. Then add flour, stir well, if it feels too dry, add warm water and dough, and form a dough with moderate hardness and softness, and then evenly spread a thin layer of oil on the surface of the dough, cover with a lid, and let rise to twice the size.

(500 grams of flour with about 5 grams of dry yeast)

3. Take another basin and a piece of white dough of the same amount: put an appropriate amount of flour in the basin, add 10 grams of sugar and 5 grams of yeast and stir well, mix the dough with warm water, and smear a thin layer of cooking oil on the dough, cover the lid and let it rise to twice the size.

4. Take out the two pieces of dough that have been proofed and knead the dough on the cutting board to exhaust. Then roll out the two different colored doughs into large slices and stack them on top of each other, aligning all sides.

Then roll it up from the bottom to the top, try to roll it tighter, and then roll it evenly to make it the same thickness.

5. Then put it into a dough agent of uniform size, and erect and flatten the good dough agent.

6. Take one of the dough agents that have been flattened, wrap the dough with the method of wrapping the buns, usually we wrap the buns only to pinch one circle and seal it, this time we have to take the dough agent repeatedly pinch and turn three times, and then seal downwards and arrange it into a circle, so that the two-color steamed bun blank is done. And so on, all done.

7. After all the dough blanks are ready, cover with plastic wrap and let rise for 15 minutes.

8. Cool water in the pot, spread oil paper on the steamer drawer (or brush with oil to prevent sticking), put the steamed bread blank that has woken up twice, and after the pot is steamed, steam for another 15-20 minutes (the length of time depends on the size of the steamed bread), turn off the heat, and simmer for another 3 minutes. Remove from the pan.

Tips:

Dry yeast should be added when the pumpkin is steamed, mashed, and left to dry until warm. Because the temperature is too high will greatly affect the yeast fermentation.

The surface of the mixed dough is smeared with a thin layer of oil, which can make the dough more moisturized, and second, even if it is large, it will not stick to the lid and be difficult to clean.

The amount of sugar can be added in the right amount according to your taste. If you eat it as a staple food and don't like it too sweet, just add 3-5 grams, which can play a role in promoting fermentation.

After steaming, remember not to turn off the heat and then open the lid, and simmer for another 3 minutes. Otherwise, the temperature difference between the inside and outside is too large, which will greatly affect the appearance.