Pumpkin pattern steamed buns, as long as they are fermented once, save time and effort, are sweet and chewy, and are more delicious than the ones bought

 Many friends feel that fermenting steamed bread is too time-consuming, then you can try a fermentation, it will save more time in production, and master the skills of a fermentation can also make the steamed bread smooth, not collapsing and not shrinking, today I will use a fermentation method to share with you a pumpkin pattern steamed bread practice, simple and convenient, so that children who do not like to eat pumpkin also fall in love with eating pumpkin, friends who like it can try!

【Pumpkin steamed buns】

【White dough raw materials】300g flour, 3g yeast, 10g sugar, 150ml warm water;

【Pumpkin dough】300g flour, 3g yeast, 10g sugar, 150g pumpkin puree;

【How to make pumpkin steamed buns】

1. After peeling and removing the seeds, clean the prepared pumpkin, cut it into slices, and steam it in a pot;

2. Pour the steamed pumpkin into a large bowl and press it into pumpkin puree, or you can directly use a food processor to puree the pumpkin, the water content of the pumpkin is very rich, and there is no need to add additional water at this time;

3. Take about 150g of pumpkin puree here, after the pumpkin puree is dried until warm, add 3g of yeast and 10g of sugar, stir until it melts, and the pumpkin puree should not be too hot, otherwise it is easy to scald the yeast to death and affect fermentation;

4. Add 300g of flour to the pumpkin dough, stir it into a flocculent, if you feel that the dough is a little hard, you can add an appropriate amount of water, the dough is soft, add a little flour, and the difference between the top and bottom is about 20g;

5. After stirring into a flocculent dough, knead the dough into a dough, the dough needs to be moderately soft and hard, because it is a fermentation, the dough needs to be kneaded very smooth, but it is not smooth for a while, at this time, you can cover a lid first to avoid water evaporation, let the dough sit on the side for 5 minutes, just take advantage of the 5-minute free time to knead the white dough, so that there is just a time difference;

5. Add 3g of yeast and 10g of sugar to the prepared 150ml of warm water, stir to dissolve, then use the melted yeast water to mix the dough, stir while pouring, stir into a dough flocculent, knead it into a dough with moderate hardness and softness, or the same as pumpkin dough, knead it for a while, cover the lid first, put it aside for 5 minutes, and then you can knead the pumpkin dough prepared above;

6. After the pumpkin dough of the noodles, you will find that it will become smooth just a few times, at this time it can not be directly divided into agents, and the dough should be kneaded smoothly by pressing and kneading, and it takes at least 5 minutes to knead the dough, which is very important, knead the dough thoroughly, and the taste of the steamed bread will not be rough, and it is not easy to deform when steaming, which is also the most important step to ensure that the skin of the steamed bread is bright and the inside is delicate, and after kneading smooth, a dough of about 50g or so is separated. Cover the kneaded smooth pumpkin dough and set aside to let it rise for another 5 minutes.

7. When making pumpkin dough, use the same method to knead the white dough back and forth, knead the white dough smooth and delicate, the whole process also takes about 5 minutes, then cover the lid and put the white dough aside;

8. At this time, the pumpkin dough is also ready, flatten the pumpkin dough, roll it thin, and roll it into a rectangular dough sheet with a rolling pin, and the thickness should be slightly more uniform;

9. After the pumpkin dough is rolled, take out the white dough and roll it into a rectangular dough sheet about the size of the pumpkin dough, with a length of about 35cm*25cm;

10. Spray a little water on the rolled white dough, or brush a layer of water with a brush, and then put the pumpkin dough on it, the white dough is below, in order to roll evenly, cut off the dough around the dough, roll it into a roll from the bottom to the top, roll it as tightly as possible, do not leave a gap, and then seal it downward, cut off the irregular shape at both ends, and put it aside for later use;

11. Roll out the 30g pumpkin dough just now into thin slices, and use tools to press out the shape with tools, and use the lid of a mineral water bottle to press out a round shape if you don't have tools, and try to press it more regularly;

12. Wrap the hollow pumpkin dough on one side first, spray some water in the middle, so that the dough can stick together better, then press it flat with your hand, and cut it into steamed bread rolls with a knife, the size is arbitrary;

13. Cut the remaining dough into rolls of the same size, paste the round shape just carved on the raw embryo of the steamed bread roll, and brush a layer of water on the back to stick it again, so that it sticks more firmly;

14. After the raw embryo of the steamed bread is done, put it aside to proof, generally ferment for about 20 minutes, and start steaming after fermentation to 1.5 times the original size, so as to avoid the fermentation time being too long, resulting in the deformation of the steamed bread;

15. Steam in a pot with cold water, boil the water and steam for 15 minutes, turn off the heat and simmer for 5 minutes before coming out of the pot, which can avoid the collapse of the steamed buns when they encounter cold air;

16. The delicious and good-looking pumpkin pattern steamed buns are ready;

Tips:

1. Pumpkin can also be replaced with sweet potatoes and purple potatoes, but the water content of sweet potatoes and purple potatoes is relatively small, and the amount of water should be increased appropriately when kneading the dough;

2. Don't procrastinate when making, because the yeast will ferment during the production process to avoid the subsequent dough starting to proofing during the production process;

2. In the production process, when the dough needs to be raised, it should be covered with plastic wrap or a lid, the surface water will evaporate, and the skin will become dry and cracked, which will affect the effect of the finished product;