In autumn, don't stew pumpkin, just steam this stuffed small steamed bun, young and old like it

Today I made steamed buns with pumpkin, and several of them also made soy milk custard sauce small meal packs. The tofu custard sauce is left over from the soy milk box cake I made, which is soft and sweet, and especially delicious.

Ingredients: 400 grams of all-purpose flour, 230 grams of pumpkin puree, 4 grams of yeast, 10 grams of corn oil, appropriate amount of soy milk custard sauce.

Method:

1. Steaming the pumpkin, adding water, and whipping it into a thicker pumpkin paste with a food processor, the ratio of pumpkin to water I use is about 2:1. Stir in the yeast in the beaten pumpkin paste

2. Then add the flour. Flour is to use all-purpose flour that is normally used to make dumplings and other things at home.

3. Stir the flour and pumpkin paste into a flocculent, then add corn oil, and then start to mix the dough.

4. Mix the flour and dough as smooth as possible. Then brush with a layer of oil, cover and let it sit for about 1 hour.

5. After an hour, the dough is finished fermenting and the oil on the surface has been moistened. This amount of oil is not in the ingredient list.

6. Take out the dough and knead it again, it will be very smooth at this time.

7. At this time, it can be divided into small noodles and kneaded into small steamed buns. I made a couple of small meal packs with tofu custard sauce. When the custard sauce is steamed by heat, it will soften and be delicious. Press the dough flattened and wrap it in the reunion custard sauce dough. I will talk about the recipe of tofu custard sauce at the end.

8. Put the good small dough and place it downward. I round it a little in the finish.

9. Boil water in the steamer, put the noodles in cold water and put them in the steamer, steam the water for 20 minutes on high heat, simmer for a few minutes and then boil.

Tips:

The water content of pumpkin varies from place to place, so we don't mix it all after mixing the pumpkin puree. Leave a little and put it while stirring to see how soft and hard the dough feels.

The soy milk custard sauce is very delicious. It can be made into tofu box cakes, and it can be made into filling. The recipe is as follows: 500 grams of soy milk, 120 grams of raw egg yolk, 80 grams of white sugar, 40 grams of corn starch, 50 grams of butter, 160 grams of whipping cream, and 20 grams of low-gluten flour. These ingredients are mixed evenly and heated to a viscous state and ready to use, and can be used after cooling.