Pumpkin steamed buns are too ordinary, add 2 more kinds, strengthen the spleen and stomach, relieve autumn fatigue, sweet and fluffy than bread

 

Autumn is the season to eat old pumpkin, pumpkin is the older the better, the older the pumpkin is, the less moisture content, the taste is floury and sweet, which is why the pumpkin is more and more delicious, the old pumpkin is really diverse, autumn I prefer to use it to make pumpkin steamed buns, not only pumpkin steamed buns made of pumpkin, in addition to pumpkin, but also add dried fruits, dried fruits can not only make pumpkin steamed bread more nutritious, but also taste better,I use raisins and blackcurrants for dried fruits, which are two kinds of dried fruits, which add a bit of sweet and sour taste, but make this steamed bun go to a higher level, and children love to eat it more;

It is also good to eat some dried fruits in autumn, these two kinds of dried fruits are still dried fruits with a little sourness, in line with the autumn diet principle of "less bitter and more acidic", raisins contain minerals, vitamin P, fructose, protein, phosphorus, iron and other ingredients, eating raisins in autumn has the effect of strengthening the spleen and stomach, helping digestion, and relieving autumn fatigue.

[Ingredients] 500g flour, 250g pumpkin puree, 50g warm water, 5g yeast, 15g sugar;

【How to make pumpkin steamed buns】

1. Pumpkin steamed buns are made of pumpkin puree and noodles, and the amount of pumpkin puree directly determines the number of pumpkin steamed buns.

2. Pour the steamed pumpkin into a large basin and whip it into pumpkin puree with a food processor, or you can use other tools to grind the pumpkin into pumpkin puree, and finally get 250g pumpkin puree;

3. Prepare yeast again, the yeast is put in warm water to dissolve, and the fermentation speed will be faster, so here is prepared an appropriate amount of warm boiled water, about 50g, yeast 5g, sugar 15g, pumpkin itself is very sweet, no need to add sugar, 15g of white sugar here is to promote yeast fermentation, not to increase the sweetness of bread, pour yeast and sugar in warm water, stir well, and set aside for 2-3 minutes;

4. Pour the prepared 500g flour into the pumpkin puree, add the prepared yeast water, stir while pouring, the water absorption of the flour is different, the amount of flour can be adjusted appropriately, the pumpkin puree is thick, so 500g of flour with 250g of pumpkin puree and 50g of yeast water is just right, after stirring into a dough flocculent, knead it into a dough;

5. It doesn't matter if the dough is not smooth at the beginning, cover it with a lid or plastic wrap, put it aside for 5 minutes, wait for 5 minutes and then knead it, and it will soon be kneaded into a smooth dough.

6. When preparing dried fruits, I used raisins and blackcurrants, these two kinds of dried fruits are cleaned first, wash off the dust on the surface, soak them in clean water for half an hour after cleaning, and then drain the water, so that the dried fruits will be softer and taste better when steamed out of the dough;

7. When the dough grows to a significant size and has rich honeycomb tissue, take it out and put it on the cutting board, then put the drained raisins and blackcurrants, knead it into the dough, exhaust the dough, and knead it to the size before the dough is gone;

8. After the dough is kneaded, divide it into 50g of each dough, knead it round, and knead it into the shape of steamed buns.

9. Put the steamed bun on the steaming drawer for 2 proofing, 2 proofing is very important, it must be proofed until the volume of the steamed bread becomes significantly larger, and the fingers can be pressed lightly, which can rebound quickly, indicating that the fermentation is good, and then steamed in the pot, the 2 fermentations are not in place, the steamed steamed bread is small in size, not fluffy, and it may retract as soon as the lid is opened, resulting in a bad taste of the steamed bread;

10. Steam the steamed buns in a pot on cold water, boil the water and steam for 10-12 minutes, the steaming time is determined according to the size of the steamed buns, turn off the heat and simmer for 5 minutes after the steamed buns are steamed, so that the steamed buns will not collapse;

11. The pumpkin steamed buns made in this way are particularly full, fluffy and soft, and will not be hard when cooled, the point is to take a bite, as well as the sweet and sour taste, and the taste is richer;

Summary of the practice of pumpkin steamed buns:

1. The dried fruits in the pumpkin steamed bun can also be replaced with nuts, according to your preference;

2. The uneaten pumpkin steamed buns can be stored for 3 days in the refrigerator, and the freezer can be stored for 3 months.