How to make pumpkin stuffed buns

Beigua is zucchini. We know that zucchini has many names, also called horned melon. It is a vegetable with relatively high nutritional value and has a good diuretic and diuretic effect. Zucchini can often be used to make stuffing. It can be made into buns with Beigua stuffing. You can make buns with vegetarian stuffing, or you can put in appropriate meat. They are all good choices. First, you need to ferment the flour, and then start to prepare the stuffing, so that you can make buns with Beigua stuffing.

How to make pumpkin stuffed buns

Ingredients: 1 zucchini, 4g baking powder, 2 tablespoons sweet rice wine, 1 egg Seasoning: salt to taste, 1/4 teaspoon MSG, 50g green onion, 20g ginger, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon sweet noodle sauce, half a teaspoon pepper, 1 teaspoon Yuanzhen sugar

1. Pour flour, baking powder and fermented glutinous rice into the mixing bowl of the bread machine, press the dough button, mix well, turn off the machine, and let it ferment naturally for 2 hours.

2. When the dough has doubled in size, take it out.

3. Crack an egg into the minced meat, add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a teaspoon of pepper, minced ginger, 1 tablespoon of sugar, 1/4 tablespoon of MSG, and 2 tablespoons of sweet noodle sauce, and mix well.

4. Soak the peppercorns in half a bowl of boiling water until they are stained.

5. Add pepper water in small amounts to the minced meat in portions, stir vigorously and beat into minced meat. Add appropriate amount of sunflower seed oil and stir well to lock in moisture. Marinate in the refrigerator for 1-2 hours.

6.Peel the zucchini and remove the pulp.

7. Cut into large pieces and put them into a minced vegetable container and mince them into particles

8. Chop the green onion into small pieces

9. Soak the dried black fungus in boiling water, remove the roots, wash and drain, and mince into small pieces.

10. Pour 7, 8, 9 into the meat filling

11. Stir well and the bun filling is ready.

12. Add dry flour to the fermented dough and knead it vigorously to release air until the surface is smooth.

13. Take a piece of dough and divide it into small dough pieces of 25g each.

14. Use a rolling pin to roll each dough into a thick middle and thin pancake.

15. Add stuffing

16.Pinch and seal.

17. Cover with a damp cloth and let it rest for 10 minutes

18. Brush a layer of oil on the grate and put the raw buns on it.

19. Cover the pot and seal the edges with a wet towel. Steam for 15 minutes after the steam comes up. Turn off the heat and simmer for another minute before opening the lid.