Pumpkin buns -- novices can also make smooth buns
This is a special new year. People can't go out and toss about all kinds of delicious food at home. In particular, the flour and yeast supermarket is out of stock. Fortunately, I didn't plan to go back to my hometown years ago, so I prepared enough goods. The problem is that steamed bread has always been my nemesis, but after my perseverance, I finally made all kinds of smooth and beautiful steamed bread. I, a girl from the south, will soon become a girl from the north, and I will share it with you. You also need to refuel, In fact, it's healthier to do it without addingIf you like food, you can follow my food v:yuner6421. You can share some food news every day. If you don't understand it, you can directly send a private letter. There are food groups!
Step 1 . In fact, Beibei pumpkin is the best. It has less water. It's easier for beginners to operate. I use ordinary cooked pumpkin today. Peel and cut it into pieces and put it directly on the steaming plate. In this way, it can also prevent too much water [if you want to make the pumpkin taste more delicious, it is recommended to steam more pumpkin puree and knead it all with pumpkin puree. The color will be better].
Step 2 . When cooked, the cooking machine will make it more delicate, and the finished product will be very beautiful.
Step 3 . If you knead the noodles by hand, it is recommended that you pour the beaten pumpkin puree into the bowl and add yeast when it is warm. Don't burn the yeast too hot, and then stir it with a spoon to melt it.
Step 4 . Today, I'm a chef who kneads noodles, so I threw the yeast directly into it.
Step 5 . The thing to remember when kneading steamed bread is that the dough should not be too wet and soft. Don't pour all the liquid at one time. I also add it in several times while kneading [pumpkin mud used for all today].
Step 6 . Kneaded dough.
Step 7 . Take it out and put it in a larger container. I put it in a fermentation box. It's much easier to ferment. The humidity of 28 degrees and 75 percent is about 50 minutes [if there is no fermentation box and the temperature is normal, remember to cover the dough bowl with fresh-keeping film, put warm boiled water in the pot, and put the dough bowl in it. This will promote the fermentation time. Remember to change the water in the middle, and it will be counterproductive if the water is cold].
Step 8 . Ferment to about twice the size.
Step 9 . It's normal to poke your finger into the hole with high powder and it won't rebound immediately.
Step 10 . Gently remove the dough with your hands. It's honeycomb.
Step 11 . If you want to be lazy, you can use the chef's machine to be lazy. Remember to add a little flour in several times to prevent the dough from becoming too soft, and the steamed bread will become stronger. Beating for seven or eight minutes is the key to the smooth surface of the steamed bread.
Step 12 . Take it out and continue rubbing your hands for a while.
Step 13 . After that, rub it round with your hands, and then press it flat.
Step 14 . Roll the rolling pin into a rectangle, and remember to sprinkle powder under the dough when rolling, otherwise it will be more difficult for you to roll it up later than climbing the sky. After that, brush a little oil and a little water on it, so that it can stick together more tightly.
Step 15 . Roll into such a shape.
Step 16 . In fact, if you don't want to be too tired, you can make six to seven steamed buns with 300g flour today, and you won't be in a hurry. You can use baking scale to make them look better in the same size.
Step 17 . Thoroughly kneaded dough cut side is very smooth without pores.
Step 18 . Cover the rest with plastic wrap to prevent it from drying. Take one out and sprinkle it with flour and start kneading it. If you want to eat something stronger, choke more flour in. If you want something softer, rub it with less flour on your hands. Knead it with a dough for at least 70 or 80 times, and the surface of your steamed bread must be smooth.
Step 19 . After that, put it away with a tiger's mouth.
Step 20 . Then turn upside down and rub your hands up and down into such a shape.
Step 21 . Place oil paper in the steamer, and put the kneaded steamed buns one by one. Remember to put one in, and immediately cover the pot to prevent the skin from drying out.
Step 22 . After all is done, put about 40 degrees of water in the pot and remember to observe it yourself. The time is not absolute. Last time, it took more than 20 minutes, and today, it starts steaming in about 14 minutes. It's just right.
Step 23 . Boil the water over a high fire, turn it into Chinese for 5 minutes, continue steaming for 10 minutes, and then stew for 5 minutes to bring it out of the pot.
Step 24 . See, the pumpkin steamed bread with equal size and super smooth skin is out of the pot.
Step 25 . It can be seen from the cut noodles that I choked a lot of flour into the strong steamed bread. In fact, it is not difficult to make a good steamed bread, there is no problem with fermentation, and there is basically no problem with kneading the noodles in place.
Step 26 . The sour and spicy chicken gizzard made yesterday is just matched with steamed bread. Oh, my God, can you say it's great.
Step 27 . This non stick frying pan is non stick. It is also equipped with a steamer. Steaming vegetables, steamed buns and steamed buns is too convenient and beautiful. You can send a private message or leave a message if you like.
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