The amount of seasoning is very personalized. I adjusted it according to the taste of our family. If this recipe can provide you with some inspiration, you must adjust it according to your own taste when seasoning!
Materials?
550g pumpkin (green skin) after peeling.
50 grams of green pepper
45g scallion
20 grams of onion spice oil (see oil spicy recipe)
7 grams of salt
Pepper powder (broken after baking) 3g (green 3 red 7)
Thirteen incense1.5g.
0.3g of white pepper powder
300 grams of flour
Water (increase or decrease according to water absorption)150-180g
Double-effect aluminum-free baking powder (optional) 3g
2-3g of yeast
5 grams of sugar
3 grams of lard
How to make pumpkin stuffed buns?
I used this pumpkin, with green skin and long shape. Cut into pieces and peel.
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The pumpkin pieces are diced, and the diced size is similar to that of peanuts. Don't cut it too small, it will be too soft and rotten when cooked.
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Spread the diced pumpkin directly on the steamer and steam for 4-5 minutes after steaming. The time can be flexibly adjusted according to the texture of the pumpkin. Steamed until the pumpkin is brittle, soft and tangible, and can be easily broken? Cool for later use? .
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Add diced green pepper to the cooled pumpkin, chop chopped green onion, add onion spice oil, salt, white pepper, pepper powder and thirteen spices and mix well. The amount of seasoning increases or decreases with preference. Salt, different brands, different salinity, must taste, flexible adjustment.
Master Xi 'an has to put thirteen incense sticks in his whistle for frying tomatoes and eggs. Shall I try it another day? . Maybe some people can't accept the spicy stuffing, so try a little less first and put it to an acceptable level. )
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The prepared stuffing is like this.
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Let's talk about steamed stuffed bun noodles.
Flour baking powder is mixed in a basin. The yeast sugar is melted with water, added to the flour several times, copied and mixed into snowflakes, then kneaded into dough, and the lard is spread and kneaded into the flour, and finally a smooth dough is formed. If it is not smooth once, it can be kneaded after standing for about 3 minutes.
The amount of water can be flexibly adjusted according to the water absorption of flour and the favorite taste. For example, I used high-gluten flour, which absorbed a lot of water and was dry indoors, so I added water to 180 g, but it was still a little dry. Finally, it was not too wet to 190 g, so I was too lazy to add it, so I rubbed it hard. In addition, the more water is added to the same flour, the softer the dough and the softer the steamed bun skin, so the amount of water I give is a range, and everyone can flexibly adjust the amount of water outside the range according to their taste preferences.
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Rub the dough of steamed stuffed bun 14 doses. Roll the skin or pat it.
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Fill the stuffing and press the stuffing. The stuffing determines the shape of steamed stuffed bun. For example, this steamed stuffed bun is thin because it doesn't have much stuffing. To wrap this grain pattern, you should pinch the image at the starting position and push it in, then pinch it left and right.
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It's thinner when it's wrapped.
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Add as much stuffing as possible, and you will be fat after wrapping. Isn't it cute? No stuffing left after wrapping, perfect!
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The wrapped buns are fermented in a drawer. In winter, the indoor temperature is low, so you can put the drawer on a warm water pot to wake it up. It can be raised at room temperature, but it takes a long time, and there is no specific time. It depends on the fermentation state. When it is sent to the steamed bun skin, it can bounce back, and the steamed bun feels light and floating.
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Steam after SAIC 10 minute. Out of the pot.
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Look at a defective product. The skin of the finished steamed buns is rough, because the dough is not covered properly, and it is air-dried, and the skin is not smooth, so the steamed buns are not smooth. I thought I could leave the lid open because I was fast, but the kitchen window is particularly easy to dry. So remind everyone, pay attention to cover your face!
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Mature pumpkin stuffed buns. The shape of the pumpkin diced is still there after steaming.
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Pumpkin stuffed buns finished product.
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Tips
Don't steam for a long time, the steamed buns will darken and leak oil. Lard, sugar and baking powder can be dispensed with, but with steamed buns, the fermentation is better, whiter and more beautiful. The master said that local peppers were put. I had never eaten spicy steamed buns, so I used green peppers as stuffing first. If you like to try spicy food, you can try adding green pepper.