I have weighed this amount of pumpkin and flour, which is moderate in hardness and chewy in taste, and does not need extra water, otherwise it will be too thin. If you think the dough is too soft, you can reduce the amount of pumpkin puree or increase or decrease the amount of flour.
If you like sweet food, you can also add sugar.
material
Pumpkin 350 grams
500 grams of ordinary flour
3-5g of yeast
50 grams of milk powder, adult milk powder purchased online by Tmall International.
The method of pumpkin milk-flavored steamed bread
350 grams of peeled and peeled pumpkin meat is steamed. When steaming, the container can be covered with a lid or plastic wrap to prevent excess water from entering.
Pressed the steamed pumpkin into mud, put it aside and naturally cool it. If it is steamed, add yeast directly and it will burn to death. When the temperature drops to warm, just taste it. Add yeast and stir thoroughly.
Add 50 grams of milk powder and mix well. If you add liquid milk here, there will be too much water. It is better to add milk powder.
Add 500 grams of common flour and stir. You can adjust the amount of pumpkin puree or flour according to the actual situation, and make the dough into your favorite hardness.
Then start kneading dough, fully knead the dough, and make dough.
After a period of fermentation, look, it is full of beehives. It will grow faster when you put it next to the heating, but it will ferment faster when it is warm.
Sprinkle a small amount of dry flour on the chopping board, pour out the dough, and knead it thoroughly. This step is very important. Knead it until the dough is cut and the cut surface looks very delicate, which is the key to the delicious steamed bread. It is also the reason why the shape of steamed bread is smooth and delicate.
The above materials were made into 1 1 steamed bread blanks, which were shaped one by one and put into a steamer. The embryo at this time is small.
The steamer should be filled with cold water in advance, and the green body will not move when it is put in.
Secondary proofing: After a period of proofing, the volume of the kneaded raw steamed bread obviously increases. You can compare it with the picture above.
Don't worry about this step. According to the different seasons, or whether there is heating at home, I can't give a specific time. Don't start steaming until I wake up. This is the key to the softness of steamed bread.
Induction cooker 1000, 40 minutes at a time, because the pot is served with cold water, it is steamed for another three minutes, and the lid is opened. Look, the steam is very good, and my parents gave a good comment after eating it.
My steaming time is too long, so we can adjust it flexibly according to the number of layers in the steamer and the hardness of the dough.