Pumpkin steamed bread 1, pumpkin steamed bread is kneaded with pumpkin paste, and the amount of pumpkin paste immediately depends on the total number of pumpkin steamed bread. I welcome to a pot of pumpkin cooked in advance; 2. Sprinkle the cooked pumpkin into a big pot, stir it into pumpkin puree with high-speed blender, or crush it with other special tools, and finally get 250g pumpkin puree; 3. Prepare the yeast. The yeast will be put into warm water to ferment, and the rate of alcohol generation will be easier. Therefore, an appropriate amount of warm water, about 50g, 5g of yeast and white sugar 15g are arranged here. Pumpkin is very sweet, and there is no need to add sugar. The purpose of 15g white sugar here is to promote yeast fermentation, not to improve the sugar content of toast, and to sprinkle yeast and white sugar.

4. Prepare 500g wheat flour and sprinkle it into the pumpkin puree, add the prepared yeast water, and stir it while pouring. The water absorption capacity of wheat flour is different, the dosage of wheat flour can be adjusted in time, and the pumpkin puree has a certain thickness. Therefore, it is just right for 500g wheat flour to mix with 250g pumpkin puree and 50g yeast water. After mixing it into flour floc, knead it into dough. 5. It doesn't matter if you knead the scraggy at first. Cover it with a lid or a fresh-keeping bag, put it aside for 5 minutes, wait for 5 minutes, and then knead it. Soon you can knead it into a smooth dough. After the batter is kneaded, cover it and put it aside. 6. Prepare nuts in advance when making noodles. I use dried blueberries and blackcurrants. These kinds of dried fruits are washed first, and the dust on the surface is washed away. After cleaning, they are put in clear water for 30 minutes, and then drained, so that the dried fruits will be softer and stronger when steamed in the batter. 7. The volume of the batter is significantly increased, and it is rich in honeycomb tissue. Take it out and put it on the slate, then put the dried blueberries and blackcurrants that have been drained, knead it into the batter, exhaust the dough, and knead it to the size before it is swollen.

8. After the batter is kneaded, it is divided into 50g of each dough, rounded and kneaded into the shape of steamed buns. If children eat it, they can also make a design or cut it into small steamed buns, and the small steamed buns will be more attractive. 9. Put the processed steamed bun on the steamer for two times to wake up, which is very important. Be sure to wake up until the volume of steamed bun is significantly increased, and a light finger press can quickly rebound, indicating that the steamed bun is good, and then steamed in water, and the second time is not timely. The steamed bun is small in size, not bulky, and may shrink as soon as it is opened, resulting in a bad taste of steamed bun; 10, steamed a better steamed bun in cold water, and then steamed it when the water is boiling 10- 12min. The cooking time is determined according to the size of the steamed bun. After the steamed bun is steamed, turn off the fire and stew it for about 5 minutes, so that the steamed bun is not easy to collapse. 1 1, the pumpkin steamed bun made in this way is especially round, fluffy and soft, and it will not be hard when it is cooled. The key is to take a bite, which is also sweet and sour, and the taste is constantly enriched.