Ingredients:
250g flour (white dough), 20g white sugar (white dough), 2.5g yeast (white dough), 120g warm water (white dough), 300g flour (pumpkin dough), 20g white sugar (pumpkin dough), 3g yeast (pumpkin dough), 200g cooked pumpkin puree (pumpkin dough), recipe for fancy steamed buns
White dough: Add white sugar to the flour
2. Dissolve the yeast with warm water in the white dough (is this bubble fish floating on top? ^_^)
3. Add slowly Stir the yeast water with chopsticks
4. Stir it into a flocculent form so that all the flour is coated with the yeast water and not powdery. At this time, you can roll up your sleeves and knead the dough
5. Knead Form a smooth dough, cover it with plastic wrap and place it in a warm place for fermentation
6. Pumpkin dough: Add sugar and yeast to the flour
7. If you don't mind the trouble, you can use a food processor to puree the pumpkin. Stir and smash, the pumpkin puree will be more delicate, and the pumpkin steamed buns will be smooth and beautiful
8. Add the pumpkin puree and mix evenly without powder
9. Knead it into a smooth pumpkin Cover the dough with plastic wrap and place it in a warm place for fermentation
10. Ferment 2-3 times in size. Poke a hole in the middle of the fermented white dough with your finger and it will not shrink back. It is basically considered fermented
11. The same is true for pumpkin dough
12. After the dough is deflated, use pumpkin dough to make the first flower shape. First, take a 60-gram small pumpkin dough and roll it into a round shape
13. Knead it into a long strip of about 50 cm
14. Roll up both ends in opposite directions
15. After rolling up, both ends are the same size
16 .Put it up with a pair of chopsticks and pinch it in from the middle
17. After clamping, use a knife to cut in half in the middle of each petal on the four sides, leaving the middle part uncut
18 .Cut it all into a beautiful chrysanthemum shape
19. Take a 20g portion of pumpkin dough, roll it into a thin disc, and wrap it with a 40g white dough ball to make the second flower shape
20. Wrap the bag with the seam facing down, and roll it into a round shape slightly
21. Use a knife to cut evenly into 12 parts, leaving the center part uncut
22. Cut each part Twist it in one direction, with the cut facing up to form a flower shape
23. Take out a piece of white dough and roll it into a thin sheet, and use a chrysanthemum-shaped mold to carve out a small chrysanthemum shape
24. Glue the white chrysanthemums On the big chrysanthemum, when gluing, apply a little water in the middle, and then glue the flower center, so that the second flower shape is ready
25. In the same way, you can also make chrysanthemum steamed buns with pointed leaves
26. Just pinch each leaf with your hands into a pointed leaf shape, and the color can be changed at will
27. Make the third flower shape, 30 grams each of white dough and yellow dough. Roll the white dough into a round piece and wrap it with the yellow dough
28. Wrap it up and press it flat with the seam facing down. First, cut it into eight parts evenly and leave the center part. Then make two knives on the surface of each part. Knead each portion into the middle with your hands
29. Knead them all into a bauhinia flower
30. Take another small portion of the yellow dough and use the same method to make a smaller bauhinia flower.
31. Glue them together
32. Change the color and flower shape to be the same
33. Prepare everything and put it in a warm place for secondary fermentation
34. After fermentation, bring the water in the pot to a boil, put it in a steamer and steam over high heat for 20 minutes, then turn off the heat and simmer for 5 minutes
35. The steamed buns are out of the oven
1 The dough must not be kneaded into the shape. It is too soft. The dough will look better when kneaded a little dry. 2. The water added to the flour should be added according to the water absorption of the flour. 3. Pumpkin puree has relatively high water content and pink pumpkins. Pumpkin puree or water should also be added according to the situation