Sunflower steamed bun-You Are Foodie

By Veronica
40

Sunflower steamed bun

A few days ago, I made several cartoon shaped steamed buns, which many friends like very much. OK, today I'll share a sunflower steamed bun. It only needs one fermentation. The skin is shiny, and the internal organization is greasy. The beautiful shape is not only liked by children, but also by adults.

Main Ingredients

Pumpkin puree 95g
Yixiaobei North Mantou Self made Flour 150 grams

Auxiliary Ingredients

Cocoa powder 3 grams
berry sugar 10 grams

1. Kneading is the key to soft steamed bread with smooth surface and fine interior; Knead the two kinds of dough for at least 3 minutes, smooth and delicate, and then divide them into preparations and shape them;2. To shorten the fermentation gap between each steamed bread, each dough is rounded and rolled into strips, and then cut after being combined;3. The shape of steamed bread should not be too big. It should be steamed when it is 1.5 times the original size, so as to ensure that it does not go out of shape.

Step 1 . Group photo of materials; Pumpkin mud can be replaced by water, milk and other vegetable and melon juice.

Step 2 . Put pumpkin puree and flour into the basin together; The water content of pumpkin puree is different from that of flour. You can add pumpkin puree according to 60% of the flour first, and then add an appropriate amount according to the soft and hard state of the dough.

Step 3 . Use a small spoon or chopsticks to stir it into flocs, and stir it as much as possible to make the pumpkin mud fully mixed with flour, and there is no obvious dry powder at the bottom.

Step 4 . First, roughly knead the dough with your hands.

Step 5 . Divide the dough into 80g and mix with 2.5G cocoa powder; The dough that is not used temporarily shall be fastened with a basin to prevent evaporation.

Step 6 . Press and knead the cocoa dough into a fine, smooth and soft dough. This process takes about 3 minutes.

Step 7 . Rub the dough into long strips and cut into 6 evenly sized pieces, each about 13 grams.

Step 8 . Knead each flour agent into smooth small flour balls, and buckle them with a basin every time they are kneaded, so as to prevent water evaporation.

Step 9 . Press the dough ball a little flat, and press the surface with a scraper to produce crisscross lines. This is the flower core of sunflower; Treat the other cocoa dough in turn.

Step 10 . Put the pumpkin dough on the chopping board and knead it into fine, smooth and soft dough by pressing and kneading; This process takes about 3-5 minutes.

Step 11 . Roll the dough into long strips and cut into evenly sized preparations, each weighing about 33 grams.

Step 12 . Roll each preparation into a long strip with uniform thickness, and the length is the circumference of the above flower core.

Step 13 . Wipe a little cold water on the edge of the flower core, surround the pumpkin noodles around, wipe a little water on the interface, and pinch tightly.

Step 14 . Press the pumpkin dough around with the palm root, with a width of about 2.5 cm.

Step 15 . Use a sharp knife to cut it into small strips like the light of the sun. The small skills of cutting: first cut it according to the meter grid, then divide each small into two parts, and then cut each part into four pieces by 3 knives, so as to ensure that each flower has the same number of 32 patterns.

Step 16 . Pinch the two adjacent ones together, and a total of 16 petals are pinched.

Step 17 . Each sunflower is piled on a steaming tray or steamer drawer with a steaming pad; In order to prevent partial evaporation of the surface, the whole process is put in the steamer or steamer; Finally, mix a little cold water in 0.5g cocoa powder into cocoa paste, dip it with a small brush and brush it on the tip of the petals.

Step 18 . Ferment in a steamer or steamer for 20 minutes, steam over high heat for 18 minutes, stew for 5 minutes and take out.

Step 19 . Sunflower steamed bread, delicate organization, soft and sweet!

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