Chinese Food
Pumpkin bun
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Pumpkin bun
Cooking ingredients
Cooking Steps
Step1:Wash the cabbage. Cut it into shreds. Cut it as thin as possibl
Step2:Add oil to the pot and stir fry the cabbage shreds. Add the meat until it changes color. Add 1 teaspoon salt, 1 teaspoon oyster sauce, a little pepper, a little sugar, a little sesame oil. Stir evenly
Step3:Put it out for cool us
Step4:Peel the pumpkin and cut it into thin slices. Then put it into a plate and steam it. Steam it for about 15 minutes. Put the steamed pumpkin aside and cool it for future use
Step5:Add 280g of medium gluten powder, 3G of yeast, 20g of fine sugar and 136g of pumpkin puree into the bread maker. Start the bread maker and noodle functions. Knead until the dough surface is smooth, and then take it out
Step6:Knead the dough and rub it into long strips. Then cut it into 10 equal parts of dosage forms
Step7:Roll each preparation with flour. Then cover it with a fresh-keeping bag to prevent the surface of the dough from being dried. The film will relax for 10 minutes. In winter, the relaxation time at room temperature may be slightly extended for 5-10 minutes
Step8:Use a rolling pin to roll out the middle thick and thin skin at the edge. It really won't roll. It's feasible to pinch the edge thin by hand. The rolled skin is still covered with a plastic wrap
Step9:Take the right amount of stuffing on a piece of bun ski
Step10:Lift the face with your right index finger and thumb. Fold and fold like a fan when you were a child. Lift and press the cover in the middle. At the same time, slowly turn the left hand clockwise to keep the right hand pressing continuously. Generally, more than 15 folds are needed to make it more beautiful. Tighten and compact
Step11:At this time, add water to the steamer, turn it on a small heat, and heat it slightly. Let the whole body and the inside warm and moist. At the same time, put the bottom of the wrapped bun on the steamer with oil paper. Make room for it when you put it on, so as not to squeeze the buns together during fermentation. Turn off the heat of the steamer, and cover the pot for fermentation for 15 minutes
Step12:The well fermented rest product is obviously large
Step13:Steam directly on medium heat for 12 minutes. Don't open the lid immediately after steaming. Open the lid for a seam after stewing for 3 minutes. Deflate slowly. Open the lid completely when the steam is almost released. In order to prevent the steamed buns from shrinking due to cold ai
Step14:Finished product drawin
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:1. In winter, warm milk or water is recommended. It's good for activating the activity of yeast. But don't overheat it. It will burn the yeast. 2. Before rolling out the pastry for filling, press a layer of dry powder on the pastry. On the other side, the pastry is not stained with powder. The pleats made by the pastry stained with powder can be kept better. 3. The pastry should be practiced more, and the better it will be. 4. Open the cover at least 5 minutes after turning off the fire to prevent the pastry from being covered The steamed buns need to be stored in the refrigerator and freezer. When eating, it is suggested that the steamer should be heated for cooking.
