high gluten flour
white granulated sugar
low gluten flour
Temple soft! How to make steamed buns with soup seed pumpkin cutter
For the soup, whisk 22g of the flour and 110g of the milk in a non-stick pan over low heat, stirring constantly, until thickened. The remaining heat will continue to heat up, so don’t overcook. I gave you almost exactly the amount of stock you’ll need after removing the heat loss, so don’t waste it. Scrape off all the edges and corners. Pour into a bowl, cover with plastic wrap and let cool completely in the fridge.
Pumpkin slices steamed and mashed to cool. To use that long pumpkin not chestnut pumpkin oh! I used a cooking stick, but if you don’t have one, you can use a fork and spoon or a rolling pin to pound the dough into a paste.
Mix all ingredients except lard until there is no dry flour, add lard and knead until a smooth dough. I forgot to take a picture of this step, I used the dough press from my chef’s machine to press the dough. Smooth, touch your husband’s face and then touch the baby’s face, you can tell the degree of kneading determines whether the final product is a dead lump or a leavened one. Cutie!
Roll out into a large rectangular sheet. Roll it up from the wide side, pressing it with both hands as you roll it, so it’s less prone to air bubbles. The press kit on my chef’s machine was too narrow and it made a long roll, so I had to start on the narrow side and roll it into a The right length.
Press the finish underneath, cut off the ends, and use a sharp knife to cut down vertically on the topping. It must be cut vertically, it must not be too narrow or it will fall over (blood and tears)
It’s a nice cut.
Get on the steamer and ferment, just have a drop of water underneath that is hot.
Ferment until it’s light and your fingers just press down and bounce back. I’ve been fermenting for about 50 minutes.
Directly on the heat, bring the water to a boil, then reduce the heat to medium and steam for 12-15 minutes, then let it sit for 5 minutes. Do not open the lid during this time. I used a Nordic steamer and let it steam for 18 minutes, then let it sit for 5 minutes.
Yay for a soft, bread-like texture! You can tear off that thin layer of skin on the buns. So be sure to knead it right!