The method of making old northern melon steamed buns is unique and the formula is exquisite. The specific methods are as follows:

1. Peel the northern melon, steam it in a pot, and beat it into puree with a whisk. ;

2. Add flour to the pumpkin puree, sprinkle the yeast evenly, use milk with sugar instead of water and mix into a dough, set aside to rise; (The ratio is to add a small amount for every 2 rice spoons of noodles. spoon of yeast. The rice spoon is the big spoon used to serve rice at home, and the small spoon is the smallest spoon in the picture).

3. When the dough doubles in size and forms a honeycomb shape, start kneading the dough. Because I don’t like the smell of yeast, so I use a little alkaline flour from the auxiliary stems Dian Ji Juan Huandian Weidong Li when kneading the dough. Dissolve it with cold water and dip your hands into the water while kneading. This method will also prevent the noodles from sticking to the basin.

4. After the dough is kneaded, let it rise for 30 minutes, then start kneading until there are no holes, roll it into strips, cut into small dough balls, and knead each one until it forms a round shape.

5. After turning on the steam over high heat, put the dough dough into a drawer, steam over high heat for 20 minutes, then turn off the heat and steam for another 5 minutes.

Look, the fresh pumpkin steamed buns are out of the pot. They are yellow, undyed, and have no additives. You can eat them with confidence and look comfortable. How about it? Make it yourself and you will have enough food and clothing.