-------------------------------------The main dough contains 15g of gluten flour, about 95g of pumpkin puree, 1.5g of yeast.

The decorative dough contains 3g of gluten flour, a proper amount of spinach powder, a little monascus powder, .5g of yeast, 18g of clear water at room temperature.

Two stuffing eggs and one carrot Appropriate amount of salt

6

fermented for 15 minutes

steamed for 13 minutes

made

1. Because it is a fermentation, the stuffing should be made first. Materials: eggs, carrots, peppers, Pleurotus eryngii; Not limited to these materials, can be adjusted according to preferences;

2. Dice carrots, peppers and Pleurotus eryngii separately, and the granules should not be big, the finer the better; Knock the eggs into the bowl and break them up;

3. Heat the wok, and pour the vegetable oil. Don't wait for the oil to heat, pour the egg liquid directly into the wok, and keep stirring with chopsticks. As the temperature rises, the egg liquid will gradually solidify and be beaten into even egg pieces by chopsticks;

4. Stir-fry carrots and Pleurotus eryngii, which are not easy to ripen, for 3 minutes, and stir-fry the excess water in them. After turning off the fire, put the diced peppers into the pot, add appropriate amount of salt and mix well for later use.

5. Peel and seed pumpkin;

6. Cut diced cubes into a dish and steam for about 15 minutes; These two steps can be carried out simultaneously with the above-mentioned fried stuffing;

7. The diced pumpkin steamed in the steamer has no water vapor, but all of it has its own moisture; Steamed in a steamer will have a small amount of water vapor mixed in it;

8. Beat it into fine pumpkin puree with a cooking stick or a cooking machine;

9. prepare the main dough and decorative dough materials;

1. First, mix the materials for decorating the dough, roughly knead a dough, wrap it tightly with a fresh-keeping bag to prevent water from evaporating; The amount of decorative dough is uncertain, so some reserves can be set aside;

11. Mix the flour and dry yeast of the main dough evenly first, and then pour a proper amount of pumpkin puree into the flour; The water absorption rate of flour is different from the thin consistency of pumpkin puree, so you can pour 6% of flour first, and add pumpkin puree as appropriate according to the state of flour floc at the back;

12. Use chopsticks to stir the materials into flocs, and stir them a few times to make the pumpkin paste and flour fully mixed, and there is almost no dry powder at the bottom of the flocs, which is more suitable;

13. Roughly knead the flour wadding into dough;

14. Transfer the dough to the chopping board, knead the dough smooth, meticulous and soft by pressing and kneading, and gently press the top of the dough with your fingers to have a shallow fingerprint. This process takes about 3-5 minutes; The specific operation of kneading dough has been demonstrated to you many times in the live broadcast, so I won't repeat it in words here; Friends who can't watch the live broadcast can watch the video of "black whole wheat bear bean paste bag" on my homepage, which contains tips on kneading dough;

15. The dough does not need to be whipped, and it is kneaded into long strips and cut into 6 pieces with uniform size;

16. The dough is rounded, and the temporarily unused dough can be covered with a fresh-keeping bag or buckled with a fresh-keeping box to prevent water from evaporating; Press the dough flat and roll it into a round skin with a diameter of about 8 cm, with a slightly thicker middle and a slightly thinner edge;

17. Now show the method of the first blessing bag: as shown in the figure, gently press the marks on the surface of the dough with a scraper, divide them into several equal parts, 6-12 parts at will, cut the edge of 1 cm long (left), and then pinch the two corners to form a small hole, which is the fold of the blessing bag (right);

18. Put a proper amount of stuffing in the middle of the dough, as far as possible;

19. Hold the dough on the palm of your hand, gather the dough around to the middle, and then gently pinch the neck, which is the prototype of the blessing bag;

2. From top to bottom, there are more folds on the left side and fewer on the right side; This is the first kind of kneading method, and its characteristics are: the folds are vivid, but the production is a little troublesome, and tools are needed to assist, and the stuffing is not big;

21. Now show the second method of blessing bag: flatten and roll the flour dough, and put a proper amount of stuffing in the middle; The amount of stuffing is slightly less than that of normal buns;

22. Pinch;

23. Change direction and pinch;

24. Pinch both sides of the long side again;

25. Pinch the last long side again; Now it looks like a fold together from the top;

26. Squeeze it gently under the fold with a tiger's mouth, which is the prototype of a blessing bag; Its characteristics are: simple technique, big stuffing and better meaning-big chamber and full of blessings;

27. Divide the white dough into two parts, with half big and half small. Put spinach powder in the big one and red rice powder in the small one. Because the dough has a large amount of water when kneading, these two powders can be directly kneaded into the dough, and no additional water is needed.

28. This is the kneaded colored dough, which is delicate and smooth;

29. Rub the green dough into slender strips, the thickness can be adjusted according to the size of the blessing bag, and it can be thick or thin;

3. Cut a piece of tying rope to make a blessing bag; Dip some cold water with chopsticks and rub it on the neck of the blessing bag a few times, surround the green noodles, and then dish out the rest in two small circles, and the intersection can be glued with chopsticks dipped in water; In addition, look down on this "rope", it needs to be cut a little longer to make a bow effect;

31. Roll the red dough into thin slices with a thickness of about 2mm, and cut out 6 square or diamond blocks with a scraper;

32. Wipe a little water on the back of the red dough with chopsticks, and then stick it on the blessing bag; It's too much trouble to decorate the blessing with dough. You can steam the steamed buns out of the pot and cool them with a chocolate pen or put melted chocolate liquid in a paper bag to write them. Or don't write, the overall shape has been clearly stated as a blessing bag;

33. The remaining two kinds of dough are respectively rounded, then kneaded to be long, twisted into a twist shape, coiled from one end to the other, and the tail is pressed under the dough, and then a bamboo skewer is inserted to make a lollipop shape;

34. Put the blessing bags and lollipops on a steaming tray with a steaming pad, and put them in a steamer for fermentation for 15 minutes; If it is an ordinary steamed stuffed bun, it needs to be fermented for 2 minutes after wrapping, but it has taken some time to rub the green rope, paste the dough with Hongfu and operate it. In order to make the deformation of Fubao steamed stuffed bun not serious, the fermentation time after all the production is adjusted to 15 minutes.

35. When the dough is 1.5 times the original size, it can be steamed at 1 degrees for 13 minutes; Steam in an ordinary steamer for 12-13 minutes after the fire, and the time is determined according to the size of Fubao steamed buns and the stuffing inside;

36. Stew steamed Fubao steamed buns for 5 minutes before taking them out, which can prevent the skin from wrinkling due to sudden cooling and affect the appearance.

Tips

1. This recipe only needs to be fermented once, so the stuffing should be made before kneading; The stuffing can be adjusted and changed as you like;

2. One fermentation is very suitable for people who haven't cooked fermented food for a long time, which can save about 4-6 minutes; The actual kneading process is also to provide heat for yeast and promote its role in flour;