Steamed buns in winter, no need to make noodles in advance, freshly made and eaten, all white and warm, and the method is simple

Today I will share a little trick of steaming pasta in winter, freshly made and eaten, all white and soft, and the method is simple, if you are interested, you may wish to take a look!

[Pumpkin buns]

Ingredients: 500 grams of plain flour, 260 grams of warm water, 20 grams of sugar, 6 grams of yeast

Ingredients: 1 tender pumpkin, 4 eggs, 4 millet peppers, 1 small handful of shrimp skin, 1 small ham sausage, 1 small handful of chives, salt, pepper, light soy sauce, oyster sauce, chicken powder

[The steps are as follows]:

1. Let's make the filling first, knock the eggs into the bowl, beat them clockwise with chopsticks, after the oil is hot, pour the egg liquid into it, and use chopsticks to break it into small pieces while pouring, and let it cool thoroughly

2. Peel and seed the prepared tender pumpkin, wash it and rub it into shreds with a tool, add a little salt, grasp and mix evenly and marinate for 15 minutes, and marinate the juice inside

3. Squeeze out the excess water, shake it into a bowl, add shrimp skin, diced ham sausage, chopped millet pepper, minced green onion and cooled egg

4. Then add light soy sauce, oyster sauce, chicken powder to taste, and then some pepper to remove the smell, stir them well, the filling is ready, and you can also add some minced meat if you like

5. To make the dough again, mix the white sugar yeast in warm water evenly until the yeast and white sugar dissolve, add white sugar to help fermentation, and the taste of the dough will be better, add flour and stir it into a dough flocculent shape with chopsticks

6. At this time, knead the dough into a ball, knead it for a while, the kneaded dough is smooth, soft and hard, make pasta in winter, even if it is a one-time fermentation, as long as the dough is kneaded well and fermented in place, the pasta made is white and soft

7. Then put the kneaded smooth dough on the cutting board and knead it into strips, cut it into small pieces with a scraper, and sprinkle some dry powder to prevent sticking, remember to cover it with plastic wrap to prevent it from drying and hardening

8. Take a small section, first flatten it with the palm of your hand, then roll it into a thin dough sheet with a thin side around and a thick middle layer, and put the filling we have prepared before

9. Pinch out the folds of the bun, pinch the folds of the bun, the more you pinch it through practice, the more you will look better, Xiaoyuan has also sent a video, if you are interested, you can take a look at the technique

10. Put the lid of the steamer into the steamer to ferment to twice the size, ferment in winter, and inject 45 degrees of water into the steamer, which is relatively fast

How can you tell if it's fermented? The volume of the raw embryo has become significantly larger, and the edge of the dough can slowly rebound when pressed lightly, and it can be held lightly in the palm of the hand, and it is in a weightless state

11. The fermented embryo is not in a hurry to eat, put it in the refrigerator to freeze, and when you get up in the morning, you can steam it directly in the pot, eat a few and take a few, which is very convenient, and also saves repeated steaming, the more times you steam it, the worse the taste