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When I eat pumpkin, I think of Fa'er to make various pumpkin-related delicacies. Recently fell in love with the various ways to eat pumpkin, today Xiao Yi tried the pumpkin stuffed bun, white and fat pumpkin bun, salty and sweet, soft and sticky stuffing and not losing crispness, taste it can not forget it, let's take a look at it.
Ingredients required:
Pumpkin, 4 eggs, fungus, 700 g of ordinary flour, 4 g of yeast, 5 g of sugar, salt, oyster sauce, sesame oil, chicken essence, allspice powder
Preparation steps:
Step 1: Peel and rinse the pumpkin, then use a grafting knife to cut it into a shred and put it into a large basin. Add salt, marinate the water in the pumpkin, squeeze dry and set aside; wash the fungus, cut into strips and put it in a bowl for later.
Step 2: Beat four eggs in a bowl, add salt and stir well. Add oil to the pan, pour in the egg mixture, scramble the eggs into small pieces, put them in a bowl and let cool.
Step 3: Add 6 grams of yeast and 5 grams of sugar to room temperature water and stir well, add 700g of ordinary flour to a large bowl, use yeast water and noodles, and knead the dough into a large flocculent shape, knead until the dough is smooth, and then wrap in plastic wrap to let the dough rest for 5 minutes.
Step 4: Pour in the bowl containing the pumpkins with black fungus and egg chips, then add salt, oyster sauce, sesame oil, chicken essence, allspice powder to taste, and finally add the boiled shallot oil, mix well and set aside.
Step 5: After resting the dough, knead well, then knead into strips and pull the dossiers (about 58 grams per dough). Flatten and roll out into a thin, thick skin with a thin edge, put in the mixed filling, and pinch the pleats to wrap into a bun.
Step 6: Wet the cage cloth and put in the wrapped bun. Wake up until the volume becomes significantly larger, and press the skin to rebound. Then close the lid and turn on the heat, steam for 15 minutes and simmer for another 3 minutes to open the lid and bring out the pot.
Production key points:
1. After resting, be sure to knead the dough well so that it is more intense
2. After the bun is placed in the steamer, be sure to vacate the distance between each other, and the volume of the bun will become larger after waking up to prevent adhesions
In this way, the pumpkin stuffed bun is ready, it is estimated that many people have not eaten it, right? The salty taste has the sweetness of pumpkin, the filling is soft and tender, and the crispness of the fungus is really very delicious. Friends who like to eat pasta or pumpkin, let's try it together!
The whole process of video production of pumpkin bun preparation in this issue can refer to the video production of Kitchen Easy on August 17, 2020, and we will see you in the next issue.