Prepare a pumpkin;
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Regarding the color of pumpkin steamed bread, there may be some differences in the finished product, one is orange yellow and the other is golden yellow, which is related to pumpkin. The pumpkin in figure 1 is lighter than the actual color of the pumpkin in figure 2, and the finished product is golden yellow. In figure 2, the finished product is orange yellow, and the color of the finished product will be very good.
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Peel and slice;
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Steamed, the more cooked, the easier it is to make delicate mud; The steamed pumpkin will produce a lot of water. I usually pour out the water and mash the pumpkin, so that the pumpkin paste will be thicker, the finished product will be darker in color and the pumpkin fragrance will be stronger.
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The steamed pumpkin can be beaten into mud after the water is poured out, or it can be beaten directly to the next step, because the ripe pumpkin is easy to knead;
The weight of 200 grams of raw pumpkin steamed, drained and mashed here is about 155 grams, so 270 grams of flour is rationed to this 155 grams of pumpkin puree, but the consistency of pumpkin puree made by everyone will not be exactly the same, and the brand of flour is different, so the amount of flour is for reference only, please increase or decrease it appropriately according to the actual situation; The weight of 200 grams of raw pumpkin steamed and mashed here is about 155 grams, for reference only;
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Put sugar into pumpkin puree;
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Stir until it melts, and let the pumpkin puree cool down for a while. If it exceeds 40 degrees Celsius, it will burn the yeast to death.
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Put the yeast into the flour. If you are a novice, spread the yeast as evenly as possible.
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Pour the pumpkin puree into the flour;
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Stir into flocculent and knead into dough;
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Put the dough on the chopping board and rub it like clothes;
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Knead into a slightly smooth dough, you don't have to be as smooth as in my picture, because you have to knead it after the first round;
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This piece of dough is made of pumpkin in step 1, which is golden yellow, but it is orange yellow in the picture in the previous step, which should be obvious. Haha, there is color difference in the mobile phone, and the actual color is dark;
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Putting into a container, covering with plastic wrap or wet cloth, and fermenting in a warm place;
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Fermented to 1.5-2 times the size, I fermented it at room temperature of about 25 degrees Celsius for about 1 hour 10 minute, for reference only;
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Take out the fermented dough and exhaust it;
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Knead a few times first;
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When kneading, occasionally sprinkle some flour (flour for venting in the ingredient list) and continue to knead. I will sprinkle the flour for about five times (this step is also called kneading), but not all the flour for venting in the ingredient list is used in this step, but a little is left, because a little is also needed for kneading later;
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If you have a dough press, you can press it back and forth several times, and it will be smooth, but you can't over-press it. Otherwise, if the dough is too high, the skin of the steamed bread will wrinkle (but it looks particularly smooth);
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This is a golden dough made of another pumpkin;
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Knead smooth again, and then knead long strips;
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Divided into small doses, the size is arbitrary. If you make a round steamed bread, I usually divide it into five pieces. You can just put it in the steamer or knead it into a round shape. The round shaping method continues to look at the following; Some pictures are taken in the sun, and the colors will be different.
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If you make a circle, look at it from this step, take a small dose and flatten it;
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Knead the dough at the edge to the middle, sprinkle a little flour during the kneading process, and slowly, the bottom side will become smoother and smoother; If you don't understand, there is a small video in the next step. Watch it carefully.
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This was taken when making white steamed bread;
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I usually rub the small dose here for 50 times. If you have the strength, you can rub it for 80 times, 100 or even 150 times. Anyway, the smoother you rub it, the more chewy it is, but you can't rub it too much. Generally, it's almost the same after you look at the smooth bottom.
After kneading, in turn, fold the dough down to the middle, and then in turn, fold the bottom with a tiger's mouth;
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In this way, put the bottom of the dough on the tiger's mouth and slowly close it;
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After folding,
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Round up;
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Another piece of dough;
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Put it in a steamer, which is made from the dough of orange pumpkin;
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This is made of golden pumpkin dough;
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Put a pot of cold water in the steamer, cover it, wake it up again for 25-30 minutes, then turn on the big fire to start steaming, directly start steaming with cold water, and continue steaming for 12- 15 minutes after SAIC (when the water is boiling);
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Don't rush to open the pot after steaming, and let it simmer for about 3 minutes before opening it;
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The top pot is made of golden yellow dough, and there is also a pot of orange dough. However, something happened when it was made, and it was steamed in a hurry before it was awakened. The finished product was not satisfied (the volume was relatively small and the surface was not smooth enough), so it was a shame not to show it. Haha, this vague picture can make do with the color of the finished product. It is orange and pretty.
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This little dough is cut from two ends of a long strip. I put them together and steamed them casually, haha;
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The finished product is like this;
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You really don't have to worry about the color of pumpkin steamed bread. You don't let go of any alkali, baking soda ... and it won't change color at all. Try it boldly, haha;
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I like this color so much?
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This indoor incandescent lamp was taken by mobile phone, and the actual color is darker than this. If you can't finish eating it that day, you can wrap it up and freeze it, and steam it for 10- 15 minutes when you eat it.
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Tips
1, the dough must be kneaded in place, and if you have the strength, knead it as much as possible;