Bright and warm, shining through the autumnal bleakness.
white granulated sugar
Walnuts and jujube crushed
|as one wishes|
How to make steamed buns with pumpkin
The big yellow pumpkin
It’s a pain to peel and cut.
So please don’t use this pumpkin, use the old pumpkin.
Because it doesn’t steam easily.
When steamed, just the pumpkin, not the water
No cooking machine …I’m a wreck for mashing too – I’m too hard!
Mix the flour, sugar and yeast powder beforehand
This pumpkin puree is so hard to come by, it’s giving me a headache.
Add the eggs
Stir into a wadding and knead
It turns out that flour and moisture (or egg or pumpkin puree) is really 2:1, 200g of flour and egg (about 50g). So I had to add a little dry flour to make it sticky. Adjust it. Fumble-
Fat Face, it’s a metaphysics. Put in the sun all afternoon.
Twice as big-.
The legendary honeycomb.
Half dates and walnuts, half plain, rubbed up.
Lower the pan, cover and ferment a second time, 20 minutes or so, cold water on top, water boiling and steaming for 10-15 minutes, turn off the heat and let sit for another 5 minutes.
jiāng jiāng jiāng jiǎng-
Not too bad overall. A little hard No noise;
♪ Knead well and don’t slack Knead well and don’t slack off!
Practice makes perfect, do more and imagine less.