Pumpkin is rich in pectin cobalt, vitamin B12 kinds of amino acids and mannitol, can promote human growth and development, diuretic laxative, protect the gastric mucosa, reduce blood sugar and other effects, is a seasonal vegetable in summer, the whole body is treasure, the taste is sweet, deeply loved by people.
There are many kinds of pumpkin production methods, today take the pumpkin to make pumpkin bean paste buns, nutritious and delicious breakfast, good looking and delicious, next to share the detailed production method for everyone, like friends can try to make it for the family to eat.
【Ingredients】
250 g of flour, 150 g of pumpkin, 3 g of yeast, warm water to taste, bean paste to taste
【Directions】
(1) Steam the pumpkin slices on a pot for 15 minutes, then pour off the water on the plate and press into a puree with a spoon.
(2) When the pumpkin puree becomes warm, add yeast and flour, and then pour in the appropriate amount of water, stir while pouring, because the water contained in the pumpkin after steaming is not the same, so the water should be added or subtracted as appropriate. Stir into a flocculent dough and knead into a smooth dough, waking up at room temperature for an hour.
(3) The dough is twice as large and honeycomb-shaped, move the dough to a silicone pad and knead the exhaust to divide into nine equal parts.
(4) Roll out the dough into a thin slice of noodles along the thick edge of the middle, put the bean paste filling in the middle, wrap it up like a bun, close the mouth down and reunite, and after all the work is done, put it in the steamer for half an hour.
(5) After waking up, steam in cold water for 10 minutes and then simmer for 5 minutes, the smooth and fluffy pumpkin bean paste bun is ready, and the golden yellow is very eye-catching.
Break open to see the tissue inside, fluffy and soft, bean paste filling super full, bean paste filling is fried by yourself, sweet but not greasy, more than ten times more delicious than the outside sold.
【Tips】
(1) After the pumpkin is steamed, the water contained is not the same, so the warm water should be added or subtracted as appropriate, and the flour is added to the sticky, and the water is added to the dry.
(2) After the bun is steamed, do not rush to open the lid and simmer for another 5 minutes.
I am a sister, a post-80s mother who likes to make food, sharing a dish every day, hoping to communicate and discuss with everyone.