Ingredients: pumpkin150g, flour 300g, sugar 40g, yeast 3g and water 90ml.

Exercise:

1. Dissolve yeast in 90 ml of water. (Dissolving yeast in advance can make yeast ferment more fully)

2. Peel the pumpkin, cut into pieces, and steam in the pot 10 minute.

3. After steaming, take out the pumpkin, grind it into mud with a spoon, filter it with a sieve and then press it, so that the pumpkin mud will be more delicate. (or directly put it into a food supplement machine or a wall-breaking machine and mash it into mud. Bian Xiao thought it was troublesome to clean the complementary food machine in this way, so he directly pressed it with a spoon and then filtered it, which was as delicate as it was. )

4. Add 40 grams of sugar, yeast water and pumpkin puree to the flour, stir it into a flocculent shape, and then knead it into a smooth dough.

5. Cover and ferment to twice the size. (Bian Xiao fermentation for 30-40 minutes)

6. Take out the fermented dough, squeeze and exhaust it, roll it into a round dough with a rolling pin, roll it up from one side, roll it up and cut it into small doses.

7. Apply a layer of oil paper (or brush a layer of oil) to the steamer layer, put the dough in, cover it, and wake it for 10- 15 minutes.

8. Add enough water to the pot, boil it, put it in a steamer, and steam for 20 minutes on medium fire. The lid is covered with gauze to prevent water droplets from dripping on the surface of steamed bread. )

After 9.20 minutes, the pumpkin buns are steamed and opened for a few more minutes.

The small steamed bread made in this way is very loose and soft, and it is still very elastic when pressed. One in each hand is just right. My son ate eight at a time, but he still wants to eat when he is full.

Cooking skills:

1. Dissolve the yeast in water first, and then pour it into the flour, so that the yeast can be more fully dissolved, which is beneficial to fermentation.

2. Pumpkin is weighed with skin, and the water content will increase after steaming, so the water I measured in advance is 90ml, and the pumpkin is added after being made into mud, and the dough is just right. If you can't estimate the weight and moisture of pumpkin, you can add less water, and if the dough is too dry, increase the moisture appropriately.