Steamed buns with pumpkin(nan gua pai cha da bao zi )

Steamed buns with pumpkin

Introduction:

"Paicha is a famous snack in Beijing. The dough is twisted and fried in oil. Because there are sesame seeds and salt in it, it's delicious. It can be used as a snack or as a side dish with wine. It can be used with pumpkin to make dumpling stuffing and steamed bun stuffing. The flavor is really unique. Both the sweet and soft waxy of pumpkin, and the rich aroma of Youxiang. If you haven't eaten, come and have a look! Because the fork itself is fried, so when making stuffing, there is no need to put extra oil

Production steps:

Step 1: put the flour and yeast into the basin, pour in the warm water gradually, knead the dough into moderate hardness, cover the lid for basic fermentation; during the dough fermentation, operate the following work.

Step 2: peel and flesh the pumpkin

Step 3: cut into diced pieces, put them in a pot, and then cut some scallions

Step 4: fork ready

Step 5: put it into a plastic bag and roll it into fine pieces with a rolling pin

Step 6: smash the fork into the diced pumpkin. Because the fork has oil and salt, the amount of salt is determined according to the taste

Step 7: stir evenly, it's better to stir directly by hand, which is conducive to better mixing of stuffing

Step 8: after several hours, the dough is fermented. There are two ways to judge whether the fermentation is good, one is to look at the volume, which is about twice the size of the original dough; the other is to lift the dough, look at the bottom, and there are uniform honeycomb pores, which means that the fermentation is very successful

Step 9: take out the dough and knead it on the chopping board. If it's too sticky, knead in some flour

Step 10: rub long strips and cut into small dosage pieces of the same size

Step 11: roll it into a round skin with thick middle and thin edge

Step 12: take the right amount of stuffing and put it in the middle of the skin, and wrap it into buns in the way you like

Step 13: put water in the steamer ahead of time, boil the water, cool for a while, and put the steamed buns on the drawer with enough space. This is the second fermentation, the time is about 20 minutes, the bun skin is a little mellow, you can steam about 20 minutes

Step 14: after turning off the heat, don't take off the pot in a hurry. Cover the pot and simmer for 5 minutes before opening the lid. Otherwise, the skin of steamed stuffed bun will shrink due to sudden cold and become like dead noodles

Step 15: eating directly seems more delicious than dipping in vinegar, sweet with fragrance

Step 16: the yellow pumpkin stuffing is really different

Materials required:

White flour: 800g

Warm water: About 600g

Yeast: 10 g

Pumpkin: 700g

Fork: 350g

Scallion: right amount

Salt: right amount

Note: the dough should not be too soft, otherwise the steamed buns are easy to collapse and do not form; the pumpkin stuffing of steamed buns should not be wiped with a eraser, which is too thin, muddy and has no taste. If it is used to make dumplings, it can be rubbed into filaments.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Nan Gua Pai Cha Da Bao Zi