Materials
350 grams of pumpkin
500 grams of flour
15 grams of white sugar
Yeast 3-4 grams
150 grams of milk
Delicious multigrain pumpkin milky steamed bun preparation
Peel and slice the pumpkin and steam in a steamer (about 15-20 minutes)
Put the steamed pumpkin slices into a thin-walled machine, add more than half a carton of milk and stir together to make a pumpkin milkshake (there is no juicer or thin-walled machine to use a spoon to puree the pumpkin, but the pressure is not delicate enough)
Pumpkin milk juice (this step is also a pumpkin milk shake, which is very delicious)
Yeast for steaming steamed buns
Mix pumpkin milk, 300 grams of flour, 3-4 grams of yeast and 15 grams of sugar into a dough, ferment, and wait for the dough to expand twice as much, and the inside can be successfully fermented into a honeycomb shape. (Because pumpkin and cows have a sweet taste, you can leave out sugar, because my husband is a southerner and likes to eat sweet steamed buns, so I usually add a little more sugar)
Take out the fermented noodles, the pumpkin dough is relatively soft and sticky, you should continue to add dry flour and knead, about 200 grams of flour, and wait until the dough is not sticky and smooth (this step is more kneading and meeting, excreting the bubbles in the dough, and the steamed steamed buns are evenly fluffy and full)
Roll the dough into thick strips and cut it evenly into large pieces (the one I kneaded by hand)
Knead each agent into a smooth round steamed bread dough and continue to rise for 15-20 minutes (⚠️ this is a secondary fermentation to ensure that the steamed steamed bread is fluffy and plump)
Put it in a steamer and pot with cold water.
Wait for the pot to boil, turn to medium heat for 20 minutes
When the time is up, turn off the heat but don't open the lid, wait for about three minutes before opening the lid, so that the steamed steamed buns will not shrink when they swell, and the beautiful golden pumpkin steamed buns will be ready!