Pumpkin and medlar dough: prepare all ingredients 1. Old dough needs to be cultivated by itself. Please refer to Meng's book China Pasta p. 1 15. 2. Fresh milk can be defatted or full-fat, but full-fat is more fragrant. 3. After the medlar is steamed and softened, it is easier to knead into dough. Pumpkins need to be steamed to knead dough. Because the pumpkin has moisture after steaming, it is necessary to reduce the amount of fresh milk. 6. Pumpkin is a natural enzyme, so the dough is very soft to knead.

Rub all the ingredients evenly, and then add the vegetable oil. Otherwise, it is difficult to knead some flour into a ball until it is absorbed into the oil. Putting vegetable oil can keep the moisture and smoothness of steamed bread.

1. Knead into three lights, that is, dough, hands and countertops are smooth and clean. 2. The previous kneading and stirring have made the dough firm, so let the dough relax briefly and resume its softness before continuing. 3. Let the dough relax for 5- 10 minutes. Because it takes too long, there will be too many bubbles, and then it will take more time to absorb the pressure. 4. At this time, wrap the dough with fresh plastic wrap to prevent the moisture on the surface of the dough from evaporating and affecting the taste.

Cocoa dough: 1. Old dough needs to be cultivated by itself. Please refer to Meng's book "China Pasta" for details. 2. Fresh milk can be defatted or full-fat, but full-fat is more fragrant.

Knead into three lights, that is, dough, hands and countertops are smooth and clean. Wrap the dough with plastic wrap and relax for 5- 10 minutes.

Pumpkin, wolfberry and cocoa dough are ready.

Making pumpkin cocoa steamed bread: 1. The two kinds of dough are pressed separately, and bubbles are extruded. You can use a stick or a dough press. 2. The pumpkin medlar dough is below and the cocoa dough is above. After flattening, it is rolled into strips from bottom to top. 3. Cut into finished products of the same size.

1. Take about 20g of cocoa dough and make it into various shapes. 2. Decorate various shapes on steamed bread.

The finished product is put into a pot for fermentation.

1. The optimum fermentation temperature of yeast is between 25 and 30 degrees, and it can be fermented at room temperature in summer. If the temperature is lower than this in winter, there are reliable tools. For example, the fermentation time can be shortened by maintaining the temperature in an electric furnace for fermentation. 3. If the rice cooker is used for fermentation, the lid should be wrapped with cloth to prevent water vapor from dripping into the fermented steamed bread and affecting the finished product.

Stainless steel steamer has poor air permeability and high temperature, which is easy to produce too much steam. The improvement methods that affect the success or failure of finished products are: 1. It is best to put an extra piece of steaming cloth at the bottom of the steamer, and then put steaming paper on the finished product, so that the steaming cloth can absorb excessive water vapor at the bottom. 2. Spread a piece of cloth on the pot cover, so that the cloth can absorb excess water in the pot and prevent water drops from falling on the finished product. 3. Put chopsticks when the lid is closed, which can discharge excessive moisture and hot air and prevent the finished product from being beaten and dripping onto the finished product.

1. It can be steamed with cold water and low fire, instead of big fire. 2. Prevent steamed bread from expanding when heated and contracting when cooled: (1) Don't open the lid of steamed bread immediately, take the steamer out of the steamer first. (2) After the steamer is opened for 3-5 minutes, let cold air slowly enter the hot steamer, and then open the lid.

steam mantou

If the steamed bread is placed in the steamer for too long after the cover is opened, the bottom of the steamed bread is easily wet by steam, which affects the taste. Transfer the finished product to a dry table or container as soon as possible.

The steamed bread made from old noodles has little commercial yeast and no yeast smell, but it certainly tastes fragrant.

Making Cocoa Pumpkin Steamed Bread (as above): 1. Squeeze the two kinds of dough with a stick or a dough press to squeeze out bubbles. 2. Cocoa dough is below and pumpkin medlar dough is above.

After flattening, it is rolled into strips from bottom to top.

Cut into finished products of the same size

1. Take about 20g of cocoa dough and make it into various shapes. 2. Decorate various shapes on steamed bread.

The finished product is put into a pot for fermentation.

If the rice cooker is used for fermentation, the lid should be wrapped with cloth to prevent water vapor from dripping into the fermented steamed bread and affecting the finished product.

After steaming, the volume of the finished product is twice that of the original one.

Two kinds of dough can make two lovely finished products.