Pumpkin bean paste bun-You Are Foodie

By Tabitha
23

Pumpkin bean paste bun

The nutrition of pumpkin wrapped with pumpkin bean paste is very good. The pumpkin is steamed and fermented with flour. The pumpkin bag is as lovely as pumpkin in shape. The Yellow dough is strong and delicious, and the red bean paste stuffing is sweet and waxy. This pumpkin bag can be used as breakfast for babies.

Main Ingredients

flour 400G
Pumpkin 200G

Auxiliary Ingredients

Bean paste filling A bowl
yeast powder 5G

1. It is best to use dry pumpkin, so that the blended surface will not be too soft. Soft face is not easy to form. Almost all pumpkins in Northeast China are dry and have little water. Pumpkins in the south are very watery.2. The amount of pumpkin used in this recipe is for reference.

Step 1 . Fresh old pumpkins are best to choose dry ones. Such pumpkins have little water and remove the pulp

Step 2 . Peel off the pumpkin. Cut into slices and steam it faster

Step 3 . Steamed pumpkin 200g, pressed into mud, add water and stir well

Step 4 . Add flour, yeast powder and warm water to pumpkin puree, mix well and knead into a ball

Step 5 . Fermented noodles ferment quickly in summer, and pumpkin ferments faster

Step 6 . Take an appropriate amount of dough, put dry flour into a ball, and exhaust

Step 7 . Roll it into a small pastry, slightly thicker in the middle and thinner on the four sides, wrap it in the prepared red bean paste stuffing, and seal it

Step 8 . Wrap the dough and round it in your hands

Step 9 . Press several stripes with a silicone knife and put a handle on the decoration

Step 10 . The water in the pot should be heated first, fermented for 15 minutes, and steamed for 20 minutes

Step 11 . Share finished drawings. thank you

Step 12 . Share finished drawings. thank you

Step 13 . Share finished drawings. thank you

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