In late autumn, pumpkin is the most seasonal ingredient!
At 8 p.m. tonight, I'll be making this creamy pumpkin bun live, so I'll send the recipe out first. If you're interested, prepare the ingredients according to the ingredient list and try it out with me in the evening?
Making steamed buns, many students have such and such questions, you can also come to the live broadcast room to ask me Ha. Just click the button below to book a live stream.
Creamy bun with pumpkin puree. Not only is it full of milk and pumpkin aromas, but it is also very fluffy and sweet. This little steamed bun is very tasty and, in addition to being a staple, it is also a nice casual snack (it is also very good when breakfast is served).
Will you like it? I love it!
Milky pumpkin buns (9 pieces)
Ingredients: Flour (medium gluten) 200 g, pumpkin puree 65 g, water 45 g, dried yeast 2.5 g, caster sugar 30 g, salt 1 g, milk powder 15 g
Production process
Prepare the pumpkin puree first. Peel and seed the pumpkin and cut it into small pieces. Steam the pumpkin over high heat and steam to soften.
Steam for about 15 minutes with the large steam function of the Jun roasting oven (preheat for 5 minutes and then add it), or about 15 minutes on high heat in the steamer. Pumpkins become soft and rotten, and can be easily pierced with chopsticks.
Once the pumpkin has cooled, it can be pressed into a pumpkin puree with a spatula (as long as the pumpkin is steamed soft enough, it can be easily pressed into a puree with a spatula).
☆ Considering the loss, the pumpkin can be steamed a little more, and after getting 65 grams of pumpkin puree, the rest can be eaten directly.
If you have a King Roast cooker, put flour, yeast, sugar, salt, and milk powder all into the cooker's blending bowl and add pumpkin puree and water. Medium gluten flour stall (G1/L1 with 3 gears), knead for 5 minutes. Knead into the dough shown in the picture. This is a hard dough that can't be too soft.
Knead the dough round, cover with plastic wrap or damp cloth, and leave it in a warm place to ferment for 30 minutes, during which the dough will become significantly larger.
★ If you don't have a cook machine, you can knead by hand, mix the ingredients directly in a basin, and knead into a dough. If kneaded by hand, knead vigorously for ten minutes until the dough is formed and full of elasticity.
★ Because the water content of pumpkin varies greatly, the amount of water in the formula is for reference only, please add it according to the actual situation. Make sure that the kneading is a hard dough, not too soft.
The fermented dough is flattened and rolled out with a rolling pin. After that, using the dough press fittings of the chef machine, press the dough sheets. If it is not flat at the beginning, it can be folded and then pressed several times until the pressed piece becomes very smooth and flat. The dough press can be adjusted to 8 thickness (the thickest gear).
Cut out the rolled dough into two uneven ends. Then roll it up. Roll tightly and don't leave gaps.
★ Students who do not have a cooking machine can directly use a rolling pin to roll out the dough into a long strip of dough. Try to roll out as neatly as possible.
Roll the dough roll and continue to rub it with your hands to make it longer and thinner. The dough roll is then slightly flattened and cut into small pieces (irregular parts at both ends can be cut off). I cut a total of 9 paragraphs.
Place the cut pieces on an oiled steaming dish (or steaming drawer). Leave to ferment in a warm, moist place for 25 minutes. If you have a steaming oven, directly use the fermentation function of the steaming oven, 35 ° C, and the steaming oven will automatically create humidity. There is no steaming oven that can be fermented in a steamer with hot water.
Ferment until the dough is noticeably larger, and then you can start steaming.
If you use the Jun roasting oven, the large steam function preheats for 5 minutes and then put in, continue to steam for 12-15 minutes (depending on the size of the steamed bun you cut and the heat, the time is slightly different).
If using a steamer, put cold water on the drawer, continue steaming for 12-15 minutes after steaming on high heat.
After steaming, do not take it out immediately, simmer for 2-3 minutes and then remove the lid (to avoid the bun collapsing). After that, you can eat it while it is hot. Freshly baked buns are the most fluffy and delicious.
Tips:
1. Emphasize that due to the different water content of pumpkin puree and the difference in the water absorption of the flour itself, please add the amount of water in the formula as appropriate until you get a hard dough. Don't be too soft, otherwise the effect is not good.
2, the fermentation time and temperature have a great relationship. If the temperature is low, the fermentation time needs to be extended.
3, after cooling the steamed bun will become hard, you need to re-steam it to make it back soft.