Pumpkin puree and noodles, red bean moon cake filling, soft and multi-layered, sweet and not greasy.

Pumpkin and red bean moon cake rolls, pumpkin puree and noodles, red bean moon cakes as filling, finished product characteristics: soft and multi-layered, sweet but not greasy. The method is simple: just one pack, one roll and one roll.

Today I would like to share with you a good way to consume red bean paste mooncakes, using pumpkin puree to add high-gluten flour and noodles, and mashing red bean mooncakes to make filling, this method allows the ingredients to learn from each other's strengths and weaknesses, skillfully neutralizes the sweetness of the mooncakes, and realizes the original intention of being delicious and not wasteful.

Originally, I wanted to bake bread, but in the end, I changed my mind and adopted the steaming method, and it became steamed bread. The first attempt, summarized as follows: the toasted bread is fragrant, the crust of the freshly baked bread is a little dry, and the whole looks full and straight; After steaming the bread, although it has been simmered for 5 minutes and then opened the lid, the surface and inside are still a little cold and shrinking, and the skin is slightly collapsed, but the moisture is more moisturizing, and the drawing effect is better. Let's take a look at the production process:

Ingredients Required:

300 grams of high-gluten flour, about 200 grams of pumpkin puree, 2 grams of salt, 3 grams of yeast, 10 grams of corn oil, and about 200 grams of red bean mooncakes.

Here's how:

Add 2 grams of salt to the cooled pumpkin puree to increase the gluten of the dough, 3 grams of yeast, 300 grams of high-gluten flour and stir it into a dough with chopsticks, add 10 grams of corn oil, knead it into a smooth dough, let it rest for 5 minutes, and knead it for a while to pull out the membrane. Cover the pot and leave.

While it is fermenting, break the two red bean mooncakes into small pieces and crush them with a small spoon or fork for later use.

Rise the dough until it doubles in size.

Knead the dough well and divide it into two portions. Each serving is divided into 6 equal portions.

Take a piece of dough and roll it out into a round cake shape.

Wrap an appropriate amount of red bean mooncake filling and close the mouth with the method of wrapping buns.

Mouth down.

Roll out into the shape of a cow's tongue.

Roll up from one end.

Do them all in turn. I made 12 of them, divided into two drawers.

Cover the pot with a lid and ferment it for a second time until it is full and round, and it is light and fluttery when you pick it up. Boil water over high heat, steam over medium heat for 15 minutes, and simmer for another 5 minutes.

The pasta made of pumpkin puree and noodles is naturally golden yellow, both beautiful and nutritious, there is no sugar when mixing noodles, the dough is original, and the sweetness of the moon cakes is relatively sufficient, with this way of wrapping up and rolling it out, so that the dough and the moon cake filling are separated by layers in a spiral shape, and the sweetness becomes moderate and delicious, if you still have moon cakes in the refrigerator at home, quickly use this method to consume it, if not, then use honey red beans to make the same.