How to make pumpkin steamed buns with milk flavor

When the temperature difference between morning and evening is large, the gastrointestinal tract becomes very picky, and a good dish is essential. Learning to make milk-flavored pumpkin buns is a must-have trick for every good mother. Remember to add a small amount of ginger and garlic during the cooking process. Friends who don’t like peppers should not add it, otherwise it will affect the taste.

1. Prepare raw materials

2. Peel and seed the pumpkin, cut into slices, and steam them in a steamer. Then use a food processor to make a paste. Friends who like the granular texture can also crush it with a spoon to make it taste better when chewing.

3. After the pumpkin puree has cooled down to a level that is no longer hot to the touch, add the yeast and mix well, then add the sifted flour and milk powder. You can add flour directly without a sieve, but the texture will not be as fluffy. Knead the mixture until it becomes a smooth, non-sticky dough. Add water or flour depending on how dry the dough is. Then cover with plastic wrap and let it ferment at 38°C for one hour until it doubles in size. If you don't have a fermentation box, you can also put it in the hot water pot left over from steaming the pumpkin to shorten the fermentation time.

4. Dip your finger in some flour and poke it. If the dough does not collapse, the fermentation is complete.

5. Knead the dough a few times and press it with a rolling pin to remove the air in the dough. Be careful not to beat the dough to death.

6. Cut the dough into pieces of about 50 grams each, put them into the steamer, and let them rest for 15 to 20 minutes. The steamed buns will be softer.

7. Steam over high heat for 15 minutes. When pressed, the cake will collapse and then bounce back quickly, indicating it is cooked. Plate and enjoy your meal!

We are not completely denying the benefits of eating out, but it has many shortcomings. The method of making milky pumpkin steamed buns is simple and relatively healthier.