Pumpkin bean paste bun-You Are Foodie

By Nathan
25

Pumpkin bean paste bun

There are many pumpkins at home. They were brought back from the countryside a few days ago.Despite the therapeutic effect of pumpkin, its sweet taste, soft waxy taste and golden color make people happy. Moreover, it also contains rich nutrition. Its rich dietary fiber can promote intestinal peristalsis and enrich β- Carotene also has a good effect on improving visual acuity and alleviating visual fatigue.Pumpkin is rich in water and has its own sweet taste. In addition to boiling and stewing, the most common way is to steam the pumpkin and mix it with flour to form a ball. Steamed buns and flower rolls have a natural golden color, which is particularly attractive to the appetite.Today, I used it to make some red bean sandbags. They are sweet and soft. Two for one, just enough for a meal. Not enough? Wait a minute!

Main Ingredients

Auxiliary Ingredients

Dry yeast 1.5g

1. After the dough is kneaded, it should be kneaded with a little force for 5-8 minutes, so that the dry yeast can be fully integrated into the dough, and the dough is soft and moist. This is the key step to ensure that the surface of the steamed bread is smooth and the interior is meticulous. Don't be lazy;2. In the process of operation, yeast also plays a role, so the whole operation should be smooth without procrastination, so that the last dough can be no different from the first one;3. The dough only needs one fermentation after shaping, and the time is adjusted according to the amount of yeast, ambient temperature and humidity, and the speed of operation; It is generally 1.5 times the size of the green; The fermentation time should not be too long. 20-30 minutes is enough.

Step 1 . Peel, flesh, seed and shred pumpkin.

Step 2 . Put shredded pumpkin on a plate and steam in a steamer until done.

Step 3 . Pour steamed pumpkin shreds and a little steam into the cooking cup.

Step 4 . Beat into fine pumpkin puree.

Step 5 . Medium gluten flour, dry yeast, and cool pumpkin puree are ready.

Step 6 . Mix dry yeast with medium gluten flour first, and then pour pumpkin puree into flour; The water content of pumpkin puree is different, and the water absorption of flour is different, so the amount of pumpkin puree depends on the next mixing state.

Step 7 . Use chopsticks to mix pumpkin mud with flour without too much dry powder.

Step 8 . Knead the dough by hand into a dough without dry powder; This step is also used to test the softness and hardness of the dough.

Step 9 . Put the dough on the chopping board, press and knead it with a little force. After about 5 minutes, the dough becomes smooth and delicate; This is the key step to ensure smooth skin and fine interior of steamed bread; The dough is fastened with a kneading basin to prevent evaporation.

Step 10 . Divide the red bean paste into evenly sized bean paste balls, each weighing about 15 grams.

Step 11 . Roll the dough into long strips, cut into evenly sized preparations, and knead each preparation separately; Buckle it with a kneading basin to prevent evaporation.

Step 12 . Take a dough ball, pinch it into a small bowl with your hands, and put the bean sand ball in it.

Step 13 . Gather the dough up and tighten the seal.

Step 14 . Put the dough on the chopping board and knead it into a high ball with both hands, so that the steamed bean paste bag will become a ball instead of lying prone.

Step 15 . Stack the wrapped green bean paste on the steamer drawer with steaming pad, and ferment in the steamer for 20 minutes; It is also possible to use a steamer. Heat the steamer a few minutes in advance, increase the temperature and humidity in the steamer, and keep the temperature between 30-40 degrees.

Step 16 . The dough is 1.5 times as big as the original. Steam it for 18-20 minutes in an hour; After steaming, stew for 5 minutes before leaving the steamer or steamer, which can prevent the skin wrinkle caused by sudden cooling.

Step 17 . Pumpkin bean paste bag, once fermented, soft and sweet!

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