Pumpkin steamed buns are home-cooked and simple and delicious, and you will learn them!
The first time I tried to make homemade pumpkin steamed buns at home, the appearance was not as ideal as I imagined, and even the taste was OK.
This time, Angel small white yeast (high activity and high sugar tolerance) was used
Individually packaged in a small package, much more convenient than the traditional one!
One piece at a time, with 500g of flour, the amount can be evenly controlled.
1. Wash and slice the pumpkin, steam it, pound it into pumpkin puree and pour it into flour.
2. Pour the yeast powder dissolved in warm water into the flour in stages, stir it into a flocculent shape with chopsticks, and then pour in the remaining yeast and knead the dough.
3. After the dough is smooth, place it to proofing (tips: the temperature is relatively low now, you can put it in a slightly higher place for fermentation).
4. Remember to knead the dough again halfway through, drain the air inside, and after the fermentation is completed, knead it into long strips and cut it into slices or rounds.
5. Put it in the pot and let it rise again for a few minutes, and then you can turn on the high heat to steam the steamed buns.
The color is still very appetizing, there is no extra water added throughout the whole process, it is steamed out soft, and it has the natural sweetness of pumpkin.
It's really super simple, salty and delicious, and the chives and meat floss cake rolls!
Do it! The combination of chives and meat floss is really amazing, and when grilled, the whole house is fragrant
Ingredients: 5 eggs, 50 grams of milk, 50 grams of corn oil, 60 grams of cake flour, 50 grams of caster sugar, a few drops of lemon juice.
Method: 1. Separate the egg whites and egg yolks, freeze the egg whites in the refrigerator until there is a circle of ice residues, stir 50 grams of milk and 50 grams of corn oil until emulsified, sieve in 60 grams of low-gluten flour and stir until there is no dry powder, then add 5 egg yolks and stir until smooth and free of particles.
2. Add 50 grams of caster sugar to the lemon juice of the egg white, and beat until the egg head is lifted and there is a small hook.
3. Take 1 3 meringue and mix it into the egg yolk paste and mix evenly, then pour the egg yolk paste into the remaining meringue and mix evenly.
4. Pour into the baking tray, scrape the surface with a scraper, shake a few times, sprinkle with chopped green onions and meat floss, and send it to the middle layer of the preheated oven to bake at 150 degrees for 30-35 minutes (adjust the time and temperature appropriately according to the temper of your own oven).
5. Bake and take it out, shake out the heat, lift the cake roll and the oilcloth and transfer it to the grid rack, wait until it is warm, then tear the oilcloth around, take a piece of oiled paper to cover the surface and turn it over, tear off the oilcloth, squeeze an appropriate amount of salad dressing, sprinkle seaweed meat floss, roll it up and put it in the refrigerator for half an hour before cutting.
Low-calorie desserts! Matcha coconut cake with no oil and flour! Matcha is refreshing! Rich coconut aroma!!
It doesn't take 3 minutes! No need for an oven! Eat as you go!
Ingredients: 15 grams of coconut flour, 1 egg, 3 grams of matcha powder, 8 grams of sugar substitutes, 65 grams of milk, 1 baking powder5 grams.
Step] 1. Mix the four powdered ingredients of coconut flour, matcha powder, sugar substitute, baking powder, and mix evenly.
2. Beat in an egg, add a small amount of milk and stir well until the noodles are thick.
3. Pour into a baking bowl, shake a few bubbles, and heat in the microwave on high heat for two minutes.
The texture of the coconut flour cake is firm and creamy, and it has a unique flavor when paired with coffee or milk for breakfast and afternoon tea!
Because of it, my brown sugar blossom steamed bun actually succeeded.
You don't need baking soda or baking powder to make brown sugar flowering steamed buns!
I have failed many times, but this time I actually succeeded, although the flowering is not big, but it is very satisfying to be able to bloom.
Key points: 1. Use the folding and pressing technique to help the dough exhaust, which is also the key to flowering.
2. The dough is directly kneaded into a small dough without shaping.
3. Wake up for 6-7 minutes for the second time.
4. Add 240 grams of boiling water to brown sugar, be sure to dry it until it is warm and then stir with yeast, it will scald the yeast if it is too hot.
The joy of life is to eat, and only food can live up to it!
I'm a small kitchen**, take you to enjoy different food!