Steamed buns in May, try this filling, it is more delicious than leeks, high potassium and low sodium nutrition!
In March and April, there are really too many vegetables to eat, the first stubble leeks are super delicious, and the endless camellia, noodle dishes, dandelions, toons, acacia flowers, etc., this has just entered May, and the seasonal dishes on the vegetable stall seem to be only garlic sprouts, beans, tomatoes and cucumbers, but fortunately, the green pumpkin is also on the market.
Usually we eat more is yellow pumpkin, that is, old pumpkin, sweet and delicious, used to make porridge, make snacks are very popular, in fact, green pumpkin is delicious, the taste is not worse than the old pumpkin.
Green pumpkin is rich in dietary fiber, vitamins and minerals, carotene and vitamin C in green pumpkin are important antioxidants, which have a great effect on maintaining eyesight, skin health and improving immunity.
If you steam the buns in May, you don't have to always stare at the leeks, try the green pumpkin filling, the stuffing is delicious, the buns are fragrant and delicious, and they are really better than the leek filling.
【Green pumpkin stuffed buns】
Dough: 500 grams of flour, 5 grams of yeast powder, 260 grams of water, 10 grams of corn oil
Green pumpkin filling: 500 grams of green pumpkin, 1 handful of golden silk steamed dumplings, 2 eggs, 2 chives, 1 tablespoon of five-spice powder, 1 tablespoon of salt, 1 tablespoon of sesame oil
【How to do it】
1. Clean the green pumpkin, no need to peel it, cut it into shreds, add a spoonful of cooking oil and marinate it for 15 minutes to squeeze out the excess water.
2. Chop the pumpkin shreds and pour them into the basin, pinch the golden silk dumplings and pour them into the basin, beat the eggs and fry them and pour them into the basin, add the chopped chives, add a spoonful of five-spice powder and an appropriate amount of salt to taste, taste salty, add a large spoonful of sesame oil and mix well to lock in the water.
3. Add baking powder and water to the flour, stir it into a flocculent shape, then pour in a spoonful of corn oil to knead it into a smooth and delicate dough.
4. Roll the dough into long strips, divide it into evenly sized dough pieces, and roll it into a dough with thick middle and thin edges.
5. Wrap the pumpkin filling, close the mouth, put it in the steamer, ferment it in a warm place to 1.5 times the size, press the outer skin of the bun, the dough is fluffy and light, and it will rebound to ferment in place.
6. Boil water in a pot, put the water into the steamer, steam for 15 minutes on high heat, turn off the heat and simmer for 2 minutes.
The big buns with white and chubby, fluffy and delicious pumpkin stuffing are steamed. In addition to being used to wrap steamed buns and baked pies, stir-fried pumpkin shreds or green pumpkin stewed chicken is still super delicious, and those who like to eat pumpkin can try it.
【Tips】
1. Pumpkin is easy to get out of the water when mixed with the stuffing directly, so you can marinate it with salt in advance to kill the water.
2. Adjust the pumpkin filling, add steamed dumplings or add vermicelli, which is not only delicious, but also absorbs excess water.
3. The one-time fermentation method wraps the buns, and the fermentation should be in place before steaming, the fermented buns are obviously light and fluffy, and the skin will rebound when pressed.