Pumpkin Steamed Bread

Pumpkins will harvest in autumn. The pumpkins in my aunt’s field will be enough for the winter, and the more will give to others. I drove the car from the city to the countryside deliberately, pulling a couple of 20. Because it is fermented once, it saves almost an hour in total production time. If you want the bread to have a smooth surface, there is a trick too!

【Pumpkin Steamed Bread】

Materials 

300g all-purpose flour

3g dry yeast

4g sugar

85g cold water

100g pumpkin puree

Quantity 8

Fermentation 20 minutes

Steaming 18 minutes

Practices

1. Peel the pumpkin, remove its flesh and seeds, cut into thin strips, put it on a plate, and put it in a steamer;

2. Steamed on high heat for 10 minutes, the pumpkins are all soft.

3. Put the pumpkin shreds into the cooking cup;

4. Beat into a delicate pumpkin paste.

5. Prepare the ingredients: weigh 150 grams of flour for the two types of dough and put them into a basin. Use 1.5 grams of dry yeast for each portion of flour. Add 4 grams of sugar to the white dough to provide nutrients for the yeast. 

6. Pour dry yeast and sugar into 150 grams of flour, 85 grams of cold water at room temperature, stir it into flocs with chopsticks; the water absorption of flour and the humidity of the environment are different, so the amount of water add gradually; the amount of water is 55- of the amount of flour 60%.

7. Knead the dough without dry powder again. Because you need to knead another pumpkin dough, cover the white dough tightly with a fresh-keeping bag to prevent the water from evaporating.

8. Pour dry yeast into 150 grams of flour, and then pour about 100 grams of pumpkin puree; the thinness of pumpkin puree is different, so you can adjust the amount according to the next step of stirring.

9. Use chopsticks to stir into flocculent form. If there is too much dry powder to mix well with noodle flocculent, add more pumpkin puree.

10. Knead the dough without dry powder by hand, cover it tightly with a fresh-keeping bag to prevent evaporation of moisture.

11. Put the previously kneaded white dough on the chopping board, and press and knead the dough to make the dough smooth and delicate. It is an essential step to ensure that the bread has a bright surface and good interior; hold the kneaded dough in a basin for a few minutes.

12. When making white dough, use the method of kneading the white dough to knead the pumpkin dough. The kneaded pumpkin dough is smooth and delicate, and a small dough of about 20 grams is separated; the pumpkin dough is held in a kneading basin to prevent evaporation.

13. Sprinkle a little flour on the chopping board, and roll the white dough into a rectangular sheet with a thickness of about 2, 3 mm; the length and width are about 30*25CM.

14. Roll the pumpkin noodles into the same noodles as the white dough.

15. With the white noodles underneath, spray a little cold water on the surface, and spread the pumpkin noodles on top; to make the steamed bread tidy, cut off the irregular noodles around with a sharp knife.

16. Roll up and down into a roll, do not leave air in the middle, and press the seal underneath.

17. Roll out 20 grams of pumpkin dough into thin slices, the length of which is the length of two steamed bread, and engrave patterns with flowers or other shapes in the middle.

18. Spray cold water on the corresponding position of the noodle roll, wrap the pumpkin noodles with patterns on the noodle roll, press it gently with your hands, and cut out two steamed bread rolls in a sawing manner with a sharp knife.

19. Cut the remaining dough rolls into four steamed bread, two of which pasted with the carved flowers, and a little cold water on the back of the flowers can firmly adhere to the surface of the green; the leftovers can be mixed into a group Knead into two small round bread.

20. Put the raw steamed bread on a steaming tray with a steaming mat, and leave it in a steamer to ferment for 20 minutes; the steamer can be heated for 1 minute with a small amount of steam and then turned off, which can provide temperature and humidity for yeast growth; Use the steamer to heat the steamer in advance and keep it between 30-40 degrees.

21. When the green body is 1.5 times the original size, it can steam. Steam for 18 minutes; do not take it out after steaming, and simmer for 5 minutes before taking it out to prevent the surface from wrinkling due to sudden cold.

Note

1. Roughly knead the two doughs first, and use the 5 minutes jet lag to save effort and time when kneading the dough;

2. Kneading the dough smoothly and delicately is a key to the success of steamed bread;

3. Because there is no need for secondary fermentation, and the yeast gradually takes effect in the operation process, the fermentation time should not be too long, to prevent excessive fermentation from causing deformation of steamed bread. When the dough is about 1.5 times the original size, it can steam.