Its most common practices are frying, steaming, cooking porridge and drinking. But today, everyone changed their way of eating and made buns. The steamed stuffed bun made of wax gourd is soft, waxy and sweet, and the method is relatively simple. You can make delicious steamed bread without adding a drop of water. You can eat three pumpkin steamed buns at a time. They are soft and delicious, and all relatives like them. Since I learned that winter melon can do this, my winter melon has never been fried again, but made into steamed bread, sweet and soft. I can eat three at a time, which is very delicious. The method is simple. Let's have a look! Next, I'll tell you what to do. Friends who like it may wish to save it first and have time to cook it for their families.
1. Prepare wax gourd in advance, peel it, cut it into thin slices, put it in a plate, add water to the pot, boil it, put it in a steamer, put it in a pot, steam it for 10 minutes, and take it out. 2. After the pumpkin is steamed, take it out, pour it into a bowl and mash it with air pressure. When it is not hot, add 3 grams of baking powder and stir until it melts. Then add a proper amount of wheat flour and mix well to synthesize non-sticky dough. The batter is a little harder and fully kneaded, so that the steamed bread can be meticulous. 3. Knead the kneaded dough into strips, and then cut it into the shape of steamed bread. Straighten the steamed bread after cutting, so that it won't be crooked. Wet the cage cloth, steam it in a steamer, and put all the steamed bread into a gap. 4. Heat the water in the pot until it is hot and humid, put it in a steamer to wake it up 1 hour, then gently press it when the time is up, then wake it up quickly, pat it, steam it with SAIC 15 minutes, then simmer it for 5 minutes and open the lid, and the pumpkin steamed bread is ready.
Tip: 1, cut the pumpkin slices a little thinner, and the thinner you cut, the easier it is to cook. 2. The combined dough should be repeatedly piled up and kneaded, and it should be fully symmetrical, so that the steamed bread will be softer and more delicious, and the level will be more interesting. 3. When you put the steamed bread in the steamer, you must leave a little space. Because steamed bread will swell and increase in size when steamed, you must leave a little space when you put steamed bread in the steaming compartment. Since I learned that winter melon can do this, my winter melon has never been fried again, but made into steamed bread, sweet and soft. I can eat three at a time. The steamed stuffed bun cooked in Huang Cancan doesn't collapse or shrink, with a fine surface and a soft inside. The more you chew it, the more fragrant it becomes. In addition, winter melon is more nutritious, and two or more cold dishes are delicious at breakfast. Look at it, everyone!